Reuben Egg Rolls
Reuben Egg Rolls
Ingredients
For the Russian Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon shallot, finely chopped
- 1 teaspoon pickle brine
- 1 tablespoon dill pickle relish
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon paprika
For the Reuben Egg Roll Filling
- 1/2 pound thinly shaved corned beef, chopped
- 1 cup sauerkraut, well-drained and roughly chopped
- 1 cup Swiss cheese, grated
- 2 tablespoons Russian dressing, from prepared batch
For Assembly and Baking
- 8 egg roll wrappers
- 2 tablespoons water, for sealing
- 2 tablespoons avocado oil, for brushing
- 1/4 teaspoon paprika, for garnish (optional)
Instructions
- 1
Prepare the Russian Dressing: In a medium bowl, combine the mayonnaise, ketchup, chopped shallot, pickle brine, dill pickle relish, prepared horseradish, lemon juice, coconut sugar, salt, black pepper, and paprika. Stir all ingredients together until well combined and smooth. Set aside.
⏱️ 5 min
- 2
Prepare the Reuben Egg Roll Filling: On a cutting board, chop the thinly shaved corned beef into smaller, bite-sized pieces. Transfer to a large mixing bowl. Drain the sauerkraut very well, pressing out excess liquid, then roughly chop it and add to the bowl with the corned beef. Grate the Swiss cheese directly into the bowl. Add 2 tablespoons of the prepared Russian dressing to the mixture. Mix all the filling ingredients together with a spatula until evenly combined.
⏱️ 10 min
- 3
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing towards you. Place about 3 tablespoons of the filling mixture onto the lower part of the wrapper, near the corner closest to you. Moisten your fingers with water. Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly. Roll the wrapper slightly upwards. Fold in the side edges of the wrapper towards the center. Continue to roll the wrapper tightly upwards until it forms a sealed egg roll. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 4
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 5
Bake the Egg Rolls: Place the assembled egg rolls seam-side down on the prepared baking sheet. Brush each egg roll generously with avocado oil, ensuring to brush the ends as well for even crisping. Bake in the preheated oven for 12 to 15 minutes, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 425
- 6
Serve: Carefully remove the baked egg rolls from the oven. Transfer them to a serving platter. For best presentation, cut each egg roll in half diagonally to expose the filling. Serve immediately with the remaining Russian dressing on the side. Optionally, sprinkle a little paprika on top of the Russian dressing for garnish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Reuben Egg Rolls
For the Russian Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon shallot, finely chopped
- 1 teaspoon pickle brine
- 1 tablespoon dill pickle relish
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon paprika
For the Reuben Egg Roll Filling
- 1/2 pound thinly shaved corned beef, chopped
- 1 cup sauerkraut, well-drained and roughly chopped
- 1 cup Swiss cheese, grated
- 2 tablespoons Russian dressing, from prepared batch
For Assembly and Baking
- 8 egg roll wrappers
- 2 tablespoons water, for sealing
- 2 tablespoons avocado oil, for brushing
- 1/4 teaspoon paprika, for garnish (optional)
Instructions
- 1
Prepare the Russian Dressing: In a medium bowl, combine the mayonnaise, ketchup, chopped shallot, pickle brine, dill pickle relish, prepared horseradish, lemon juice, coconut sugar, salt, black pepper, and paprika. Stir all ingredients together until well combined and smooth. Set aside.
⏱️ 5 min - 2
Prepare the Reuben Egg Roll Filling: On a cutting board, chop the thinly shaved corned beef into smaller, bite-sized pieces. Transfer to a large mixing bowl. Drain the sauerkraut very well, pressing out excess liquid, then roughly chop it and add to the bowl with the corned beef. Grate the Swiss cheese directly into the bowl. Add 2 tablespoons of the prepared Russian dressing to the mixture. Mix all the filling ingredients together with a spatula until evenly combined.
⏱️ 10 min - 3
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing towards you. Place about 3 tablespoons of the filling mixture onto the lower part of the wrapper, near the corner closest to you. Moisten your fingers with water. Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly. Roll the wrapper slightly upwards. Fold in the side edges of the wrapper towards the center. Continue to roll the wrapper tightly upwards until it forms a sealed egg roll. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 4
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 5
Bake the Egg Rolls: Place the assembled egg rolls seam-side down on the prepared baking sheet. Brush each egg roll generously with avocado oil, ensuring to brush the ends as well for even crisping. Bake in the preheated oven for 12 to 15 minutes, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 425 - 6
Serve: Carefully remove the baked egg rolls from the oven. Transfer them to a serving platter. For best presentation, cut each egg roll in half diagonally to expose the filling. Serve immediately with the remaining Russian dressing on the side. Optionally, sprinkle a little paprika on top of the Russian dressing for garnish.
⏱️ 5 min