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Crispy Baked Reuben Egg Rolls with Thousand Island Dip

Four golden brown Crispy Baked Reuben Egg Rolls on a white plate, one cut open to show the filling, with a side of Thousand Island dip.
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Follow this recipe to make crispy, baked egg rolls filled with classic Reuben sandwich ingredients and served with a simple homemade Thousand Island dipping sauce.

Ingredients

Scale
  • 12 egg roll wrappers
  • 8 ounces cooked corned beef, finely chopped
  • 1 cup Swiss cheese, shredded
  • 1 cup sauerkraut, drained well and squeezed dry
  • 2 tablespoons Thousand Island dressing (for filling)
  • 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 Worcestershire sauce
  • 1/4 teaspoon onion powder

Instructions

  1. Prepare the filling: In a medium bowl, combine the chopped corned beef, shredded Swiss cheese, drained sauerkraut, 2 tablespoons of Thousand Island dressing, and black pepper. Mix until just combined.
  2. Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Brush the edges with the beaten egg. Place about 2 tablespoons of the filling near the bottom corner.
  3. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center. Roll the wrapper tightly upward toward the top corner. Brush the final top corner with egg to seal completely. Repeat with remaining wrappers and filling.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Place the assembled egg rolls seam-side down on the prepared baking sheet. Spray the tops and sides generously with cooking spray to promote crispness.
  6. Bake for 12 to 15 minutes, flipping halfway through, until the wrappers are golden brown and crisp.
  7. Make the dip: While the egg rolls bake, combine mayonnaise, ketchup, relish, Worcestershire sauce, and onion powder in a small bowl. Whisk until smooth.
  8. Serve the hot, crispy baked Reuben egg rolls immediately with the homemade Thousand Island dip.

Notes

  • Squeeze the sauerkraut very dry; excess moisture causes soggy wrappers when baking.
  • Use standard egg roll wrappers for the best crisp texture when baked.
  • For extra crispness, you can lightly brush the rolls with melted butter instead of using cooking spray.

Nutrition

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