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Crispy Baked Reuben Egg Rolls with Thousand Island Dip

Two Crispy Baked Reuben Egg Rolls, one cut open showing filling next to a dollop of Thousand Island Dip.
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Make crispy baked Reuben egg rolls filled with corned beef, sauerkraut, and Swiss cheese, served with a homemade Thousand Island dipping sauce.

Ingredients

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

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, squeezed sauerkraut, shredded Swiss cheese, panko breadcrumbs, caraway seeds, onion powder, and black pepper. Mix until just combined.
  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. Fold the bottom corner up over the filling.
  5. Fold the left and right corners inward over the filling.
  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 wrappers and filling.
  7. Place the sealed egg rolls seam-side down on the prepared baking sheet. Spray the tops generously with cooking spray to aid crisping.
  8. Bake for 12 to 15 minutes, flipping halfway through, until the wrappers are golden brown and crispy.
  9. While the rolls bake, prepare the dip: Whisk together the mayonnaise, ketchup, pickle relish, Dijon mustard, and Worcestershire sauce in a small bowl until smooth.
  10. Serve the hot, crispy Reuben egg rolls immediately with the homemade Thousand Island dip.

Notes

  • Squeeze the sauerkraut very dry; excess moisture causes soggy wrappers.
  • For extra crispiness, you can lightly brush the rolls with melted butter before spraying with cooking spray.
  • You can substitute finely chopped rye bread mixed with a dash of caraway for the panko breadcrumbs if you prefer a stronger bread flavor.

Nutrition

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