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Crispy Oven-Baked Reuben Egg Rolls Recipe with Easy Thousand Island Dip

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A quick and easy recipe for crispy oven-baked Reuben egg rolls filled with corned beef, sauerkraut, and Swiss cheese, served with a creamy homemade Thousand Island dip.

Ingredients

Scale
  • 8 ounces corned beef, thinly sliced
  • 1 cup sauerkraut, drained and patted dry
  • 1 cup Swiss cheese, shredded or thinly sliced
  • 1 package egg roll wrappers (usually 12 wrappers)
  • 2 tablespoons butter, melted
  • For the Thousand Island Dip:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a medium bowl, mix the drained sauerkraut with the sliced corned beef and shredded Swiss cheese. Make sure the sauerkraut is as dry as possible to avoid soggy egg rolls.
  3. Lay out one egg roll wrapper on a clean surface, positioned like a diamond with one corner pointing toward you.
  4. Place about 2 tablespoons of the filling near the bottom corner, leaving about an inch of space from the edges to allow for folding.
  5. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner, sealing the edge with a dab of water to help it stick.
  6. Repeat with the remaining wrappers and filling to make about 10-12 egg rolls.
  7. Place the rolls seam-side down on the prepared baking sheet. Brush each lightly with melted butter to encourage an even golden crisp.
  8. Bake for 15 minutes, then carefully flip each roll and brush the other side with butter. Bake for another 10-12 minutes or until both sides are crispy and golden brown.
  9. While the egg rolls bake, whisk together mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, white vinegar, garlic powder, onion powder, salt, and pepper in a small bowl. Chill until ready to serve.
  10. Let the egg rolls cool for a few minutes before serving to help the filling set.

Notes

Pat sauerkraut dry to avoid soggy egg rolls. Brush egg rolls with melted butter for a golden crisp finish. Use water sparingly to seal wrappers. Rotate baking sheet halfway through baking for even browning. Let egg rolls rest a few minutes before serving to prevent filling from spilling.

Nutrition

Keywords: Reuben, egg rolls, oven-baked, crispy, Thousand Island dip, corned beef, sauerkraut, Swiss cheese, appetizer, party snack

Find it online: https://evabake.com/crispy-oven-baked-reuben-egg-rolls-recipe-with-easy-thousand-island-dip/