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Reuben Egg Rolls

Frying egg rolls can sound intimidating, but it’s definitely worth it here. The high heat keeps the wrapper crispy and prevents the whole thing from exploding. (Trust us, we've tested them in the oven, and the results are way messier and sadly soggy. More of a cheeseburger person? Try our Big Mac Egg Rolls!

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Yields: 16
Prep Time: 0 hours 10 mins
Total Time: 0 hours 40 mins
4 oz.

cream cheese, softened

3 tbsp.

Russian dressing, plus more for serving

1 tbsp.

prepared horseradish

3/4 lb.

sliced corned beef, chopped

1 1/2 c.

shredded Swiss cheese

1/2 c.

sauerkraut, drained

2 tbsp.

freshly chopped chives


egg roll wrappers

Vegetable oil, for frying

  1. In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in corned beef, Swiss, sauerkraut, and chives. 
  2. Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) reuben mixture in the center. Fold up bottom half and sides, then gently roll, sealing seam with a couple drops water. Repeat with remaining filling and wrappers. 
  3. In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls. 
  4. Serve warm, with Russian dressing for dipping.
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