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Ultimate Baked Crispy Reuben Egg Rolls with Homemade Creamy Thousand Island Dip

A plate of golden brown Crispy Baked Reuben Egg Rolls, one cut open showing corned beef and sauerkraut filling, served with Thousand Island dip.
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A recipe for making crispy, baked egg rolls filled with classic Reuben sandwich ingredients and served with a simple homemade dipping sauce.

Ingredients

Scale
  • 1 cup cooked corned beef, finely chopped
  • 1 cup sauerkraut, well-drained and squeezed dry
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon black pepper
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Cooking spray
  • For the Dip: 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, caraway seeds, and black pepper. Mix until the ingredients are evenly distributed.
  3. Place one egg roll wrapper on a clean, flat surface with a corner pointing toward you. Brush the edges lightly with the beaten egg.
  4. Place about 2 tablespoons of the filling near the bottom corner of the wrapper.
  5. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center.
  6. Roll the wrapper tightly upward toward the top corner. Brush the final top corner with egg to seal the roll completely. Repeat with the remaining filling and wrappers.
  7. Place the assembled egg rolls seam-side down on the prepared baking sheet. Spray the tops generously with cooking spray to promote browning.
  8. Bake for 12 to 15 minutes, flipping them halfway through, until the wrappers are golden brown and crisp.
  9. While the egg rolls bake, prepare the dip: Whisk together the mayonnaise, ketchup, pickle relish, Worcestershire sauce, and onion powder in a small bowl until smooth.
  10. Serve the hot, crispy baked Reuben egg rolls immediately with the homemade Thousand Island dip.

Notes

  • Use deli-style corned beef that you chop yourself for the best texture.
  • Squeezing the sauerkraut very dry prevents the filling from becoming watery during baking.
  • For extra crispiness, you can lightly brush the tops with melted butter instead of using cooking spray before the first bake, then spray with cooking spray before the flip.

Nutrition

Find it online: https://hungryhearld.com/crispy-baked-reuben-egg-rolls-thousand-island-dip/