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Reuben Egg Rolls

My wife loves sauerkraut, corned beef, a reuben, and egg rolls, so I decided to mix all that up and make reuben egg rolls. I made them all on the Blackstone griddle, including the frying of the egg rolls.


1 bag Sauerkraut, drained

1/2 lb Corned beef, chopped

1/4 lb ea. Swiss and Provolone cheese, chopped

Egg roll wrappers

1 large egg and some water, mixed

Oil for frying

Russian dressing:

1/2 cup mayo

1/4 cup Ketchup

3 tbsp Chilli garlic sauce

2-3 tbsp sweet pickle relish

1 tsp Paprika

1-2 tsp Worcestershire sauce

1 tbsp horseradish sauce



1. Preheat griddle to med/low. Add a pan to griddle and add some oil for frying. Heat oil in pan to 350 degrees. Add some oil to the griddle and add the corn beef. Warm through and get a slight char.


2. Take about 3/4 of sauerkraut and put on griddle. heat through. Mix together with corn beef. Put everything back in the bowl with the excess sauerkraut. Add the cheese to the sauerkraut bowl and mix everything well. Mix the Russian dressing ingredients together.


3. Take egg roll wrapper one at a time and put a heaping tablespoon of corn beef mixture in the middle of the wrapper. Brush egg wash around the edge of the wrapper. Starting with the corner tuck mixture in the wrapper and fold over tucking the edges in. Turn heat up to high under the pan of oil. Continue wrapping the corn beef mixture until they are all wrapped. Fry for 1 to 1 1/2 minutes per side or until golden brown. Don't overcrowd the pan. When all are done, use the Russian dressing as a dipping sauce and enjoy.

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