Can I use corned beef instead of pastrami for Reuben eggrolls?

Absolutely! Corned beef is traditionally used in a Reuben sandwich, and it works perfectly in these eggrolls. If you're unable to find corned beef, pastrami is a great alternative, giving you a slightly different flavor but still maintaining the essence of a Reuben.

How do I store leftover Reuben eggrolls?

Leftover crispy Reuben eggrolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either bake them in the oven at 350°F (175°C) for about 10-15 minutes or reheat them in an air fryer for a few minutes to restore their crispiness.

Can I make Reuben eggrolls in advance?

Yes, you can prepare the eggrolls ahead of time! Once you have assembled the eggrolls, cover them with plastic wrap and refrigerate for up to 24 hours before frying. If you prefer, you can also freeze the uncooked eggrolls for later use. Just make sure to freeze them in a single layer before transferring them to a freezer-safe bag.

Are there any vegetarian alternatives for these eggrolls?

Yes, you can easily make vegetarian Reuben eggrolls by swapping the pastrami or corned beef with a plant-based protein, such as tempeh or tofu. You can also add extra sauerkraut and Swiss cheese for added flavor, making this a satisfying vegetarian option.

Crispy Reuben Eggrolls: Easy & Delicious Party Snack

Description

Crispy Reuben eggrolls offer a fun and delicious twist on the classic Reuben sandwich. With a golden, crispy exterior and a savory filling of pastrami, Swiss cheese, and sauerkraut, these eggrolls are the perfect appetizer for any gathering or party.

Ingredients

Scale

1 cup corned beef or pastrami, chopped
1 cup sauerkraut, drained and squeezed dry
1 cup Swiss cheese, chopped or shredded
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 package egg roll wrappers
Vegetable or canola oil for frying
Thousand Island dressing for dipping

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Instructions

In a mixing bowl, combine the chopped corned beef (or pastrami), drained sauerkraut, Swiss cheese, Dijon mustard, and garlic powder. Stir until well combined.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly and seal the top corner with water.
Heat oil in a large skillet or deep fryer to 350°F (175°C). Make sure there is enough oil to submerge the eggrolls.
Carefully add the eggrolls to the hot oil, frying them for about 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain excess oil on a paper towel-lined plate.
Serve the crispy Reuben eggrolls hot with Thousand Island dressing for dipping.

Notes

Do not overfill the eggrolls to avoid bursting during frying.
Make sure to seal the eggrolls tightly with water to prevent the filling from leaking.
If you prefer a healthier alternative, bake or air fry the eggrolls at 400°F (200°C) for 15-20 minutes, brushing them lightly with oil for a crispy finish.
Leftover eggrolls can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Nutrition

Serving Size: 1 eggroll
Calories: 170 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 20 mg