Reuben Egg Rolls

READY IN: 55mins
YIELD: 8 eggrolls




  • Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
  • Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
  • Beat egg and a splash of water together in a small bowl.
  • Finely chop the corned beef.
  • Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
  • Beat the egg with a splash of water in a small bowl.
  • Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
  • Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
  • Brush all four edges with egg wash.
  • Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
  • Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
  • Drain on a paper towel lined plate.
  • Serve with the dipping sauce.