The Great Deli Crossover Crispy Reuben Egg Rolls with Chefs Signature Russian Dip

Q: My wrappers keep splitting when I fry them! How do I make sure my Reuben Egg Rolls stay perfectly sealed?

The splitting issue is almost always down to moisture—a soggy filling is simply not cricket when frying! You must squeeze the sauerkraut until it’s bone dry, using a clean tea towel to wring out every last drop. Additionally, ensure you master the ‘fiddly bit’ of assembly by rolling them tightly and firmly sealing all edges with a good layer of egg wash; if the seal isn't snug, the steam will find the weak spot and cause a blowout.

Q: What if I need a gluten-free option for the wrappers?

While standard egg roll wrappers are wheat-based, you might be able to find specifically labelled gluten-free egg roll wrappers, though they can be tricky to source. A fantastic alternative is using large rice paper spring roll wrappers, commonly found in the Asian aisle. They are more delicate, so handle them with care and reduce your cooking time slightly, but they yield an impressive crisp shell.

Crispy Reuben Egg Rolls The Cracking Deli Crossover Recipe

By Priya DesaiNovember 9, 2025

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5.00 (2 Ratings)

Table of Contents

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The Perfect Fusion: Why Deli Meets Dim Sum

The traditional Reuben sandwich is a masterpiece of balance salty corned beef, tangy kraut, creamy dressing, and rich Swiss cheese piled high on rye bread. While delicious, the bread sometimes struggles to contain the magnificent filling.

Our solution is the Reuben Egg Rolls , a spectacular hybrid that offers all the familiar, comforting flavours locked inside a golden, structurally sound, and intensely crispy shell.

This creative mash-up elevates the deli classic into the realm of truly exciting Deli Crossover Appetizers . It swaps the soft, dense rye for a shattering, delicate crunch, making it the ideal handheld starter for game days or sophisticated entertaining.

It’s more than just a novelty; it’s an optimization of flavour delivery, guaranteeing a perfect bite every single time.

Beyond Thousand Island: Crafting the Signature Russian Dip

No Reuben is complete without its signature dressing, but for an appetizer of this calibre, we are moving past the standard store-bought bottle. We require a bespoke accompaniment, which we call the Chef Signature Russian Dip .

This sauce acts as the necessary cool, tangy counterpoint to the hot, savoury filling, and it’s surprisingly easy to whip up from simple pantry ingredients. We use a base of quality mayonnaise and ketchup, but the secret lies in adding depth and complexity with ingredients like Worcestershire sauce, sweet pickle relish for textural nuance, and a hint of smoked paprika for an earthy smokiness.

This ensures the dip is creamy, zingy, and perfectly suited to dunking these rich, cheesy rolls.

Decoding the Classic Reuben Flavor Profile

Successfully transforming a sandwich into a fried Egg Rolls Appetizer relies on maintaining the essential flavour structure. The profile is built on three pillars: the robust saltiness of the corned beef, the sharp, acidic punch of the fermented sauerkraut, and the smooth, nutty melt of Swiss cheese.

A small amount of Russian dressing is also incorporated directly into the filling, binding the ingredients and ensuring moisture within the core. When adapting the Reuben Egg Rolls Recipe for frying, we must ensure these components are evenly distributed and cut finely enough to pack tightly, allowing the entire structure to heat through uniformly while the wrapper achieves maximum crispness.

Achieving Maximum Crunch: The Importance of Moisture Control

The single most crucial technical step for crafting truly Crispy Reuben Egg Rolls is moisture extraction. Sauerkraut holds an astonishing amount of liquid, and if this liquid is left unchecked, it will turn to steam when frying.

This rapidly expanding steam will inevitably rupture the egg roll wrapper, causing the filling to leak and the exterior to become greasy rather than crisp. To avoid this kitchen catastrophe, the sauerkraut must be drained thoroughly, wrapped tightly in a clean kitchen towel or cheesecloth, and manually squeezed until it is bone dry.

This preparatory step is non-negotiable for success and longevity in the frying oil.

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Essential Components for the Ultimate Reuben Egg Rolls

The Great Deli Crossover Crispy Reuben Egg Rolls with Chefs Signature Russian Dip presentation

The Core Quartet: Beef, Cheese, Kraut, and Wrapper Selection

Our filling demands high-quality ingredients, starting with 300g of finely shredded or diced cooked corned beef. Paired with 250g of the meticulously dried sauerkraut, this forms the savoury heart.

For the cheese component, we use 175g of grated Swiss, preferably Emmental or Gruyère, which provides a superior melt and nuttier flavour than basic store brand Swiss. Finally, the wrapper choice is key: select the standard 6x6 inch large egg roll wrappers, which are far sturdier and more resilient to hot oil than smaller, thinner wonton skins.

Pantry Staples for the Tangy Dipping Sauce

For the accompanying Chef Signature Russian Dip , gather 120ml of full fat mayonnaise and 60ml of ketchup as the base. The crucial flavour amplifiers include sweet pickle relish, Worcestershire sauce for umami depth, and a teaspoon of prepared horseradish for that necessary heat.

A touch of salt and smoked paprika completes the ingredient list, ready to be combined to perfection.

Required Kitchen Gear and Frying Setup

Safety and precision are paramount when frying. The most essential piece of equipment is a deep fry thermometer, which is critical for maintaining the oil at a steady 175° C ( 350° F).

You will also require a deep, heavy bottomed Dutch oven or frying pan for consistent heat distribution, along with a wire rack set over paper towels for draining the finished rolls. A strainer and clean tea towel are necessary for the critical kraut drying stage.

step-by-step Assembly: Constructing Your Crossover Rolls

Whisking the Key Ingredients to Creamy Perfection

Begin by preparing the dipping sauce, allowing the flavours time to marry while you assemble the rolls. In a small bowl, whisk together the mayonnaise, ketchup, relish, horseradish, Worcestershire sauce, paprika, and seasonings until the blend is smooth and homogeneous.

Once combined, cover the Chef Signature Russian Dip and immediately place it in the refrigerator. A chilled dip provides the ideal textural contrast to the hot appetizer.

Combining the Filling: Texture and Consistency Tips

With the sauerkraut bone dry, gently combine it in a large bowl with the shredded corned beef, grated Swiss cheese, and the small portion of Russian dressing reserved for the internal filling.

Use a light touch here; the goal is to mix thoroughly without compacting or crushing the ingredients, which maintains a pleasant, shaggy texture. Overmixing can cause the filling to become dense and release excess moisture.

The Art of the Perfect Fold: Sealing the Deliciousness

Lay a wrapper flat like a diamond with a point facing you. Place approximately 2 tablespoons of the filling mixture slightly below the centre point, compacting it into a neat log shape. Fold the bottom point up and over the filling, tucking it snugly.

Next, fold the left and right corners inward toward the centre, creating an envelope shape. Finally, brush the top edges lightly with the egg wash (made from one beaten egg and a teaspoon of water) and roll tightly away from you.

Ensure every edge is firmly pressed to create an impenetrable seal that prevents cheese leakage during cooking.

Deep Frying vs. Air Fryer: Achieving a Golden Exterior

For the definitive crispness and rich, golden brown hue, deep frying is the classic method. Heat your high smoke point oil to a precise 175° C ( 350° F).

Fry the rolls in batches of three or four for 3– 4 minutes, turning them frequently until deeply golden. Alternatively, for a lighter take, the Reuben Egg Rolls Air Fryer method provides exceptional results.

Lightly brush or spray the rolls with neutral oil, then cook at 200° C ( 400° F) for 8– 10 minutes, flipping halfway. Both methods result in satisfyingly crunchy Crispy Reuben Egg Rolls .

Expert Tips for Flawless Crispy Reuben Egg Rolls

make-ahead Strategy and Refrigeration Guidelines

These Reuben Egg Rolls are perfect for prepping ahead, which significantly reduces game day stress. Once assembled and tightly sealed, place them on a baking sheet lined with parchment paper, ensuring they do not touch.

Cover the tray loosely with cling film and refrigerate for up to 24 hours. If you are preparing a large quantity, flash freeze the rolls on the tray for one hour, then transfer the solid rolls into a freezer safe bag.

These Frozen Reuben Egg Rolls can be cooked straight from the freezer just add 2- 3 minutes to the cooking time and ensure the oil temperature is maintained.

Best Methods for Restoring That Freshly Fried Crisp

If you have leftovers and want to restore that satisfying texture, never resort to the microwave, which turns the wrappers soft and chewy. The best method for reheating is the oven or air fryer.

Pop the rolls into the Reuben Egg Rolls Air Fryer for about 4 minutes at 180° C ( 350° F), or bake them on a wire rack in a hot oven ( 220° C/ 425° F) for 5– 7 minutes until they are piping hot and crunchy once more.

Swapping Ingredients: Turkey, Pastrami, or Vegetarian Options

While the classic corned beef is irresistible, this recipe is adaptable. To emulate a "Rachel" sandwich, swap the corned beef for thinly sliced, smoked pastrami. If you want a poultry option, use deli sliced roasted turkey breast, ensuring it is diced finely.

For a sophisticated vegetarian version, replace the meat entirely with finely shredded shiitake mushrooms that have been sautéed until dry and seasoned with a touch of smoked paprika, maintaining the savory, umami richness of the roll.

Burning Questions Answered: Can I Bake These?

Yes, absolutely! While deep frying yields the maximum crunch, the Reuben Egg Rolls Baked option is a healthier and highly effective substitute. After assembly, brush or generously spray the rolls with a neutral oil, then bake them on a parchment lined baking sheet at 200° C ( 400° F) for 12– 15 minutes, ensuring you flip them midway through the cooking process.

They will achieve a beautiful golden hue and satisfying crispness without the need for hot oil.

Game Day Winner Crispy Reuben Egg Rolls with Our Chef Signature Russian Dip

Recipe FAQs

My wrappers keep splitting when I fry them! How do I make sure my Reuben Egg Rolls stay perfectly sealed?

The splitting issue is almost always down to moisture a soggy filling is simply not cricket when frying! You must squeeze the sauerkraut until it’s bone dry, using a clean tea towel to wring out every last drop.

Additionally, ensure you master the ‘fiddly bit’ of assembly by rolling them tightly and firmly sealing all edges with a good layer of egg wash; if the seal isn't snug, the steam will find the weak spot and cause a blowout.

Frying is a bit daunting. Is there a healthier way to cook these, like baking or air frying?

Absolutely! You can get a cracking result using an air fryer or oven without the fuss of monitoring hot oil. For either method, brush or spray the assembled rolls lightly with neutral oil first to help them crisp up and brown nicely.

Cook at 200°C (400°F) air frying takes about 8 10 minutes, while baking needs closer to 12 15 minutes, flipping them halfway through for even colour.

Can I prep these ahead of time for a party, and how should I store any leftovers?

Batch prepping is a brilliant idea! You can assemble the raw rolls up to 24 hours in advance; store them uncovered on a tray in the fridge for about 15 minutes to let the wrappers dry slightly, then cover them loosely so they don't stick.

For leftovers, store them in an airtight container and reheat them quickly in an oven or air fryer to bring back that essential crunch microwaving them is, quite frankly, a tragedy.

I don't fancy corned beef. Can I swap it out for pastrami or find a vegetarian substitute?

You’re in luck! Swapping corned beef for high-quality smoked pastrami is a very popular variation, effectively turning this into a ‘Rachel Egg Roll’ (using pastrami and Swiss).

If you need a veggie option, sautéed shredded jackfruit or finely minced mushrooms mixed with smoked paprika works a treat, giving you that satisfying, savoury texture that holds up well during cooking.

What if I need a gluten-free option for the wrappers?

While standard egg roll wrappers are wheat based, you might be able to find specifically labelled gluten-free egg roll wrappers, though they can be tricky to source. A fantastic alternative is using large rice paper spring roll wrappers, commonly found in the Asian aisle.

They are more delicate, so handle them with care and reduce your cooking time slightly, but they yield an impressive crisp shell.

Crispy Reuben Egg Rolls With Signature Dip

Crispy Reuben Egg Rolls The Cracking Deli Crossover Recipe Recipe Card

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:15 Mins

Servings:12 large egg rolls (4 appetizer servings)

Instructions:

Drain the Kraut: Place the sauerkraut in a strainer. Wrap the sauerkraut tightly in a clean tea towel and squeeze vigorously until absolutely no moisture remains. Set aside.
Combine Filling: In a large bowl, gently mix the dried sauerkraut, shredded corned beef, grated Swiss cheese, 2 tablespoons of Russian dressing, and black pepper. Do not overmix.
Prepare the Dipping Sauce: In a small bowl, combine all sauce ingredients (mayonnaise, ketchup, horseradish, relish, Worcestershire, paprika, salt, and cayenne). Taste, adjust seasoning, cover, and chill until serving.
Assembly Setup: Lay the egg roll wrappers on a clean, dry surface like a diamond. Have the egg wash ready. Place about 2 Tbsp (30g) of filling in the center of the wrapper, keeping it in a compact log shape. Do not overfill.
Fold and Seal: Bring the bottom point up and over the filling, tucking it snugly. Fold the left and right corners inward toward the center. Brush the remaining top point edges lightly with egg wash. Roll the wrapper tightly away from you until fully sealed, ensuring edges are firmly pressed.
Deep Frying (Option A): Pour oil into a Dutch oven to about 5 cm deep. Heat oil over medium high heat to 175°C (350°F). Gently place 3-4 rolls into the hot oil and fry for 3 4 minutes, turning occasionally, until deep golden brown and crispy.
Alternative Cooking (Option B - Air Fry/Bake): Lightly brush the assembled rolls with oil or spray generously. Air Fry at 200°C (400°F) for 8 10 minutes, or bake at 200°C (400°F) for 12 15 minutes, flipping halfway, until golden brown.
Drain and Serve: Remove cooked rolls and place them on a wire rack or paper towels to drain excess oil. Allow them to rest for 2 minutes before serving immediately alongside the chilled Signature Russian Dipping Sauce.