Corned Beef Egg Rolls You Need to Try This Weekend

Last Updated on February 23, 2026 by Souhail

Living in New York City, you get used to seeing food boundaries blur. One minute you are grabbing a bagel on the Lower East Side and the next you are hunting down the best dumplings in Chinatown. It is this incredible melting pot of flavors that inspires me daily as a chef and cookbook author. I love taking classic comfort foods and giving them a twist that feels fresh and exciting. That is exactly how these corned beef egg rolls came to life.

It started a few years ago after a lively St. Patrick’s Day dinner. I had plenty of leftover corned beef and cabbage sitting in the fridge, and I was tired of the usual hash or sandwiches. I wanted something crunchy, something fun, and something that would disappear fast at a party. I thought about the flavors of a Reuben sandwich and wondered what would happen if I wrapped them in an egg roll wrapper and fried them to golden perfection.

The result was shocking in the best way possible. The salty cured beef paired with tangy sauerkraut and melted Swiss cheese inside a shatteringly crisp shell is a combination you did not know you needed until now.

Why This Flavor Combo Works So Well

You might be wondering if mixing Irish cured beef with Asian-style wrappers is a good idea. Trust me, it is. The textures and flavors balance each other perfectly. Here is why this recipe stands out in my cookbook rotation.

• Texture Contrast: The soft, melty interior contrasts beautifully with the crunchy exterior.
• Flavor Balance: The saltiness of the beef cuts through the richness of the cheese, while the sauerkraut adds necessary acid.
• Leftover Magic: It transforms dry leftover meat into something juicy and new.
• Party Ready: These are finger foods that feel elevated, similar to how a Reuben Casserole brings comfort to a crowd but in a handheld form.

My Top Tips for Crispy Rolls

Making egg rolls at home can be intimidating, but I have some tricks to ensure success. First, squeeze all the liquid out of your sauerkraut. Excess moisture is the enemy of crispiness and can cause the wrappers to tear during frying. Second, keep your wrappers covered with a damp towel while you work.

They dry out quickly in New York apartments, and dry wrappers crack when you fold them. Finally, watch your oil temperature. If it is too hot, the outside burns before the cheese melts. If it is too cool, the rolls become greasy. Aim for 350 degrees Fahrenheit for that perfect golden brown finish.

Variants of the Recipe

While I love the classic Reuben flavor profile, you can easily adapt this recipe to suit different tastes or dietary needs. Cooking is about creativity, and these swaps keep things exciting.
Spicy Swiss Version
Add a teaspoon of sriracha or some chopped jalapeños to the filling mixture. The heat complements the salty beef and adds a kick that wakes up your palate. This is great for friends who love a bit of spice with their comfort food.
Gluten-Free Option
Use gluten-free egg roll wrappers available at most major grocery stores. Ensure your corned beef and sauces are certified gluten-free as well. This allows everyone at the table to enjoy the meal without worry.
Cabbage Lovers Twist
If you want more crunch, add fresh shredded cabbage to the filling. You can prepare it similarly to how you would for Cabbage Rolls by sautéing it lightly before mixing. This adds volume and a fresh vegetal note to the rich meat and cheese.

Serving Suggestions

These egg rolls are substantial enough to stand alone, but the right sides make them shine. I recommend serving them with a side of Russian dressing or Thousand Island for dipping. The creaminess balances the crunch perfectly. If you want to go all out on the Reuben theme, you could even serve a warm bowl of Reuben Dip alongside the rolls for extra dipping variety.

For a complete meal, pair them with a simple green salad with a vinaigrette to cut through the richness. A pickle spear on the side adds a nice acidic crunch that cleanses the palate between bites.

Storage and Reheating Instructions

Leftovers store well in the refrigerator for up to three days. Keep them in an airtight container to maintain freshness. To reheat, avoid the microwave if possible as it makes the wrappers soggy. Instead, use an air fryer or oven at 375 degrees Fahrenheit for about 10 minutes. This restores the crispiness without drying out the filling. You can also freeze uncooked rolls for up to a month. Fry them straight from frozen, adding a couple of minutes to the cooking time.

Creative Uses for the Recipe

Do not limit these to just appetizers. They make a fantastic main course for a casual dinner when served with coleslaw and fries. You can also chop them up and toss them into a salad for a crunchy protein boost. If you are planning a brunch menu, these savory rolls pair surprisingly well with sweet items. Imagine serving these alongside something like Croissant Cinnamon Rolls for a sweet and savory spread that covers all bases for your guests.

How Do You Make It

Corned Beef Egg Rolls

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

320

kcal

These crispy corned beef egg rolls are a fun fusion of Irish and Asian flavors. Perfect for using leftover holiday meat, they are packed with Swiss cheese and sauerkraut for a taste reminiscent of a classic Reuben sandwich.

Cook Mode

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Ingredients

• 8 egg roll wrappers

• 2 cups corned beef, chopped finely

• 1 cup Swiss cheese, shredded

• 1 cup sauerkraut, drained well

• 1 tablespoon caraway seeds

• 1 egg, beaten

• Oil for frying

• Russian dressing for serving

Directions

• Start by preparing your workspace.
• Lay out the egg roll wrappers on a clean surface and keep them covered with a damp cloth to prevent drying.
• In a large mixing bowl, combine the chopped corned beef, shredded Swiss cheese, and well-drained sauerkraut.
• Sprinkle the caraway seeds over the mixture and toss everything together until evenly distributed.
• Place a portion of the filling onto the center of each wrapper.
• Brush the edges of the wrapper with the beaten egg to act as glue.
• Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly like a burrito.
• Press the top corner to seal it shut.
• Heat about an inch of oil in a large skillet over medium-high heat.
• Once the oil reaches 350 degrees Fahrenheit, carefully place the rolls into the pan seam side down.
• Fry them for about 3 minutes per side until they are golden brown and crispy.
• Remove them from the oil and place them on a wire rack to drain excess oil.
• Serve immediately while hot with Russian dressing on the side.

Notes

• Ensure sauerkraut is very dry to prevent soggy wrappers.
• Do not overfill the wrappers or they will burst during frying.
• Use a thermometer to monitor oil temperature accurately.
• Corned beef can be salty, so taste before adding extra salt.
• wrappers can be sealed with water if you are out of eggs.
• Let the filling cool before wrapping to avoid tearing

Nutrition Facts

• Total number of serves: 4
• Calories: 320kcal
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 0.85mg
• Sodium: 0.980mg
• Carbohydrates: 24g
• Fiber: -2g
• Sugar: 1g
• Protein: 18g

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FAQS

A Bit of History and Heart

Stuffed cabbage dishes have a long history across many cultures. From Eastern European Amish Stuffed Cabbage Rolls to Asian spring rolls, wrapping savory fillings is a universal comfort. This recipe honors that tradition while celebrating the Irish-American experience in New York. It is a nod to my heritage and my home city.

Final Thoughts

These corned beef egg rolls are more than just a recipe. They are a conversation starter and a delicious way to honor leftovers. I hope you try them for your next gathering or quiet night in. If you enjoy this fusion style, check out my other appetizer recipes for more inspiration. Happy cooking!