Reuben Egg Rolls

Take everything you love about a classic Reuben sandwich – the savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Russian dressing – and encase it in a perfectly crispy, golden-brown egg roll wrapper. This “Reuben Egg Roll” is a fun, portable, and incredibly flavorful appetizer or light meal, perfectly suited for cooking on your Blackstone griddle. It’s a fantastic way to enjoy a deli favorite with an unexpected, satisfying crunch, making it an instant crowd-pleaser for any outdoor gathering.

Ingredients: The Heart of a Reuben, the Soul of an Egg Roll

The success of these egg rolls lies in the quality of your Reuben components.

• Corned Beef: 1 lb cooked corned beef, thinly sliced and then roughly chopped or shredded. (Leftover corned beef is perfect for this!).

• Sauerkraut: 1 cup (about 8 oz) sauerkraut, well-drained and squeezed very dry. This is crucial to prevent soggy egg rolls.

• Swiss Cheese: 8 slices (or 1 cup shredded) Swiss cheese, cut into thin strips or small pieces.

• Egg Roll Wrappers: 1 package (16-20 count) standard egg roll wrappers.

• Egg Wash: 1 large egg, beaten with 1 tablespoon water (for sealing wrappers).

• Oil for Frying: 3-4 cups neutral oil with a high smoke point (e.g., canola, vegetable, peanut). You’ll need enough to deep-fry on the griddle in a sturdy pot, or about 1 inch for pan-frying directly on the griddle.

For the Homemade Russian Dressing (Optional, but highly recommended for dipping!):

• Mayonnaise: ½ cup.

• Ketchup: 2 tablespoons.

• Prepared Horseradish: 1 tablespoon.

• Worcestershire Sauce: ½ teaspoon.

• Paprika: ¼ teaspoon.

• Salt & Black Pepper: To taste.

How To Make It: Griddle-Fried Reuben Goodness

This recipe involves some assembly, but the actual cooking on the griddle is quick. Have all your filling components ready before you start rolling.

Step 1: Prep the Filling (Advance Prep Recommended)

1. Chop Corned Beef: Ensure your cooked corned beef is finely chopped or shredded.

2. Dry Sauerkraut: This is perhaps the most critical step. Place the sauerkraut in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as humanly possible. Excess moisture will make your egg rolls soggy.

3. Cut Cheese: Cut Swiss cheese slices into thin strips or small pieces that are easy to distribute.

4. Combine Filling: In a medium bowl, gently combine the chopped corned beef, well-drained sauerkraut, and Swiss cheese. Do not overmix.

Step 2: Make Russian Dressing (Advance Prep Recommended)

1. Whisk Ingredients: In a small bowl, whisk together all the Russian dressing ingredients: mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, salt, and pepper.

2. Chill: Cover and refrigerate for at least 30 minutes (or up to a day ahead) to allow flavors to meld.

Step 3: Assemble the Egg Rolls

1. Set Up: Lay out your egg roll wrappers on a clean, dry surface. Have your filling mixture, egg wash, and a baking sheet lined with parchment paper ready.

2. Fill Wrappers:

   • Place one egg roll wrapper in a diamond shape (a corner pointing towards you).

   • Spoon 2-3 tablespoons of the corned beef mixture onto the bottom third of the wrapper (closest to the corner pointing at you). Do not overfill.

3. Fold & Roll:

   • Fold the bottom corner over the filling and tuck it in tightly.

   • Fold in the left and right corners towards the center.

   • Brush the remaining top corner with egg wash.

   • Roll the egg roll tightly from the bottom upwards, sealing the top corner down. Ensure it’s a tight roll to prevent unraveling during frying.

4. Repeat: Continue filling and rolling until all egg rolls are assembled. Place them on the parchment-lined baking sheet, making sure they don’t touch. You can cover them loosely with plastic wrap if not frying immediately.

Step 4: Griddle-Frying the Egg Rolls

This is where the magic happens! Be cautious when frying with hot oil.

1. Set Up for Frying:

   • Option A (Deep Fry on Griddle): Place a large, sturdy pot or a griddle-specific deep-fry accessory on one side of your Blackstone. Fill with 3-4 cups of frying oil (enough to submerge the egg rolls). Heat over medium-high heat to 350-375°F (175-190°C). Use a thermometer to monitor.

   • Option B (Pan Fry on Griddle): Heat about 1 inch of oil directly on a high-heat zone of the griddle surface to 350-375°F (175-190°C).

   • Safety Note: Be extremely cautious when deep-frying outdoors. Have a fire extinguisher or bucket of sand/baking soda nearby. Do not exceed the oil’s smoke point.

2. Fry Egg Rolls:

   • Carefully place 2-3 egg rolls into the hot oil (do not overcrowd the griddle).

   • Fry for 3-5 minutes, turning occasionally (if pan-frying) or ensuring they are submerged (if deep-frying), until they are golden brown and crispy on all sides.

   • Remove fried egg rolls with tongs or a slotted spoon and place on a wire rack set over paper towels to drain excess oil.

   • Maintain oil temperature between batches.

3. Keep Warm: Keep cooked egg rolls warm in a low oven or on a warming rack on your griddle while you fry the remaining batches.

Step 5: Serve Hot!

1. Plate: Arrange the hot, crispy Reuben Egg Rolls on a serving platter.

2. Serve with Dressing: Serve immediately with bowls of the chilled homemade Russian dressing for dipping.

You Must Know: Essential Reuben Egg Roll & Griddle Wisdom

• Dry Sauerkraut is Paramount: Seriously, squeeze it until you think there’s no liquid left, then squeeze some more. This is the number one factor for crispy, non-soggy egg rolls.

• Don’t Overfill: Overfilled egg rolls are difficult to roll, more prone to bursting, and won’t cook evenly.

• Tight Roll, Good Seal: Roll the egg rolls as tightly as possible, and use egg wash to create a strong seal to prevent them from unraveling in the hot oil.

• Oil Temperature is Key: Maintain 350-375°F (175-190°C) for frying. Too cool, and they absorb too much oil; too hot, and they burn before the inside is properly heated. Use a thermometer.

• Don’t Overcrowd: Fry in small batches to maintain oil temperature and ensure even browning.

• Drain Well: Always transfer fried egg rolls to a wire rack over paper towels to allow excess oil to drain off.

• Serve Immediately: These are best enjoyed fresh and hot for maximum crispiness.

• Safety First: Hot oil can be dangerous. Be mindful of splashes, keep children and pets away, and have fire safety measures in place.

Topping & Serving Variations: Elevate Your Egg Rolls

• Spicy Kick: Add a pinch of red pepper flakes to the corned beef mixture, or a dash of Sriracha to the Russian dressing.

• Different Dressing: A simple Thousand Island dressing can also work if you’re short on time.

• Pickle Spear: Serve a small dill pickle spear on the side to emphasize the Reuben flavor.

• Mini Cabbage Slaw: A light, vinegary cabbage slaw can cut through the richness.

Make It A Meal: Complementary Pairings

These egg rolls are typically an appetizer, but they can be part of a larger outdoor spread.

• Soup: A hearty bowl of New England clam chowder or a clear broth soup.

• Salad: A simple green salad with a light vinaigrette.

• Other Griddle Apps: Follow up with griddle-fried potato skins or onion rings.

Pro Tips for the Blackstone Chef

• Dedicated Frying Zone: If your griddle has multiple burners, dedicate one side to maintaining consistent oil temperature for frying.

• Thermometer Essential: A reliable oil thermometer is your best friend for frying.

• Tongs/Spider: Use long-handled tongs or a spider strainer for safely handling egg rolls in hot oil.

• Prep Ahead: You can assemble the egg rolls an hour or two in advance and keep them covered in the refrigerator until ready to fry.

• Reheat: While best fresh, leftover egg rolls can be re-crisped in an air fryer or oven (around 350°F / 175°C) until hot and crunchy. The griddle is generally too hot for reheating without burning.

• Clean Up: Once the oil has cooled completely, dispose of it properly and then clean your griddle thoroughly.

Recipe FAQs: Your Reuben Egg Roll Questions Answered

• Q: Can I use pre-shredded corned beef?

  • A: Yes, if you find pre-shredded corned beef, it works perfectly. Just ensure it’s not overly fatty.

• Q: What if I don’t have egg roll wrappers?

  • A: Spring roll wrappers (the larger, square ones) can be used, but they are typically thinner and more delicate, requiring extra care when filling and frying. Wonton wrappers are too small.

• Q: My egg rolls burst while frying. Why?

  • A: This usually happens if they were overfilled, not rolled tightly enough, or not sealed properly with egg wash. Also, if the oil is too hot, the wrapper cooks too quickly before the filling expands.

• Q: Can I bake these instead of frying?

  • A: Yes, for a healthier option. Lightly brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown and crispy. The texture won’t be quite the same as fried, but still delicious.

• Q: How do I make the Russian dressing spicier?

  • A: Increase the amount of prepared horseradish, add a dash of hot sauce, or a pinch of cayenne pepper to the dressing.

• Q: Can I freeze un-fried egg rolls?

  • A: Yes! Assemble the egg rolls and place them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Fry from frozen, adding a few extra minutes to the cooking time.

• Q: Is there a vegetarian alternative?

  • A: You could create a vegetarian version using a plant-based corned beef substitute or finely shredded roasted vegetables (like beets and mushrooms) mixed with the sauerkraut and Swiss.

Get ready to dazzle your taste buds with this ingenious twist on a classic – the Griddle-Fried Reuben Egg Roll is a definite winner!