If you love the hearty, savory flavors of classic deli fare but are craving something crispy and handheld, this Corned Beef and Sauerkraut Egg Rolls Recipe is going to become your new favorite snack or appetizer. Bursting with tender shredded corned beef, tangy sauerkraut, and melty Swiss cheese, all wrapped in a perfectly golden, crunchy egg roll wrapper, this dish takes traditional comfort ingredients and transforms them into a delightfully unexpected treat. Whether you’re hosting a St. Patrick’s Day celebration or just want a fun twist on leftovers, these egg rolls deliver big on flavor and satisfaction.
Ingredients You’ll Need
Gathering a small list of simple, flavorful ingredients is all it takes to create these irresistible egg rolls. Each plays an essential role in balancing taste, texture, and that classic deli vibe you’ll adore.
- Cooked corned beef: Shredded for a tender, savory filling that’s the star of the show.
- Sauerkraut: Drained and chopped to add a bright, tangy contrast that cuts through the richness.
- Swiss cheese: Shredded to melt inside and provide a mild nuttiness.
- Thousand Island dressing (optional): Perfect for dipping and adding a creamy, tangy bonus flavor.
- Egg roll wrappers: The crispy vessel that holds all the delicious fillings together.
- Vegetable oil: For frying to golden, crispy perfection.
- Salt and pepper: Essential seasonings to enhance every bite.
How to Make Corned Beef and Sauerkraut Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the shredded cooked corned beef, well-drained and chopped sauerkraut, and shredded Swiss cheese in a bowl. Season this mixture lightly with salt and pepper, keeping in mind that corned beef often has some saltiness already. This filling strikes the perfect balance of savory, tangy, and creamy textures.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a flat surface with a pointed corner facing you, like a diamond shape. Spoon about 2 to 3 tablespoons of the corned beef mixture onto the center of the wrapper. Carefully fold in both sides to cover the filling and then roll tightly from the bottom corner to the top, sealing the edge with a dab of water to keep everything snug and secure during frying.
Step 3: Fry to Golden Crisp
Heat a tablespoon of vegetable oil in a frying pan over medium heat until shimmering. Add the assembled egg rolls, giving them plenty of space, and cook for about 3 to 4 minutes on each side. You want a deep golden brown color, which means a satisfyingly crisp exterior that contrasts wonderfully with the warm, melty interior. Once cooked, transfer them to paper towels to drain excess oil.
How to Serve Corned Beef and Sauerkraut Egg Rolls Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh pop of color and subtle herbal brightness. Some coarse sea salt on top right after frying can enhance both texture and flavor. And if you like a little tang, a light drizzle of mustard or a side of creamy Thousand Island dressing is unbeatable.
Side Dishes
These egg rolls pair beautifully with simple sides like a crisp green salad or classic coleslaw for crunch and freshness. If you’re thinking heartier, roasted potatoes or even a bowl of creamy tomato soup complement the rich filling perfectly.
Creative Ways to Present
Serve these on a rustic wooden board lined with parchment for a casual, inviting vibe that’s great for sharing. You can also slice them in half diagonally to show off the colorful filling and make them easier to grab at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Corned Beef and Sauerkraut Egg Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, place a paper towel inside the container to absorb any moisture.
Freezing
For longer storage, freeze un-fried egg rolls on a baking sheet in a single layer until solid, then transfer to a zip-top bag or airtight container. They will keep well for about 2 months. When you’re ready, cook them straight from frozen, adding a couple of extra minutes to the frying time.
Reheating
To reheat leftover egg rolls without losing their crispiness, pop them in a preheated oven at 375°F (190°C) for 10 to 15 minutes or use an air fryer for a few minutes until heated through and crisp again.
FAQs
Can I use leftover corned beef for this recipe?
Absolutely! Using leftover corned beef works wonderfully in this egg roll recipe and is a fantastic way to transform your leftovers into a fresh, tasty snack.
Is it necessary to use Swiss cheese?
Swiss cheese adds a nice mild flavor that melts well, but you can substitute with mozzarella, provolone, or even cheddar if you prefer a stronger taste.
Can I bake these egg rolls instead of frying?
Yes, baking is a healthier alternative. Brush the egg rolls lightly with oil and bake at 400°F (200°C) for about 15 to 20 minutes, turning halfway through until golden and crispy.
What can I use if I don’t have Thousand Island dressing?
Thousand Island is classic, but a simple mustard-mayo dip, ranch, or even ketchup works as delicious dipping options for these egg rolls.
How do I prevent the egg roll wrappers from tearing?
Make sure to work on a clean, dry surface and avoid overfilling the wrappers. Sealing the edges with water helps secure them and keeps the filling inside while frying.
Final Thoughts
This Corned Beef and Sauerkraut Egg Rolls Recipe is such a joyful way to celebrate flavors you love, wrapped up in a delightfully crispy package. Whether for a casual snack, a party appetizer, or a fun twist on traditional leftovers, these egg rolls are sure to impress anyone lucky enough to try them. Dive in and enjoy the playful comfort of this unique, tasty creation!
Print
Corned Beef and Sauerkraut Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These crispy Corned Beef and Sauerkraut Egg Rolls are a delicious and savory appetizer perfect for St. Patrick’s Day or any time you crave a flavorful snack. Filled with tender shredded corned beef, tangy sauerkraut, and melted Swiss cheese, then fried to golden perfection, they offer a delightful twist on a classic favorite.
Ingredients
Filling
- 1 cup cooked corned beef, shredded
- 1/2 cup sauerkraut, drained and chopped
- 1/4 cup Swiss cheese, shredded
- Salt and pepper to taste
Wrapper and Frying
- 8 egg roll wrappers
- 1 tablespoon vegetable oil (for frying)
Dipping Sauce (Optional)
- 1/4 cup Thousand Island dressing
Instructions
- Prepare the Filling: In a bowl, combine the shredded corned beef, chopped sauerkraut, and Swiss cheese. Season the mixture with salt and pepper to your preference and mix well to combine evenly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean flat surface with one corner facing you. Spoon 2 to 3 tablespoons of the corned beef mixture onto the center of the wrapper.
- Roll the Egg Rolls: Fold in the sides of the wrapper over the filling, then tightly roll the wrapper from the bottom corner upwards. Moisten the top corner edge with a little water to seal the egg roll securely.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat until hot and shimmering, but not smoking.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil. Fry them for 3 to 4 minutes on each side or until they achieve a golden brown and crispy exterior.
- Drain and Serve: Remove the egg rolls from the oil and place them on paper towels to drain excess oil. Serve immediately while hot, with Thousand Island dressing on the side for dipping if desired.
Notes
- Make sure the sauerkraut is well drained and chopped to prevent sogginess in the egg rolls.
- You can substitute Swiss cheese with any melty cheese like mozzarella or cheddar if preferred.
- For a healthier option, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through until crisp and golden.
- Ensure the oil is hot enough before frying to avoid greasy egg rolls.
- Thousand Island dressing is optional but adds a nice creamy and tangy contrast to the savory filling.
