Baked Reuben Egg Rolls with Thousand Island Sauce are filled with corned beef, sauerkraut, and Swiss cheese.
They are baked and dunked in a Reuben sandwich sauce: a Thousand Island sauce.
All the great flavors of the classic Reuben sandwich recipe in a fun finger food appetizer!
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St Patrick’s Day always means corned beef, and making something fun with the leftovers!
These corn beef egg rolls are SO easy and full of the same sandwich flavors.
Shake up your leftovers by making something fun! Get more corned beef recipes here!
The biggest trick I needed to solve when making these Baked Reuben Egg Rolls with Thousand Island Sauce was how to replicate the flavor of the rye bread.
Because there are no rye egg roll wrappers, and I sure was not going to stick bread inside the rolls.
The solution? Use caraway seeds sprinkled on top of the egg rolls.
The flavor of caraway is what we associate to rye bread (it is not the rye flour itself) and they also provide a little extra crunch.
These beef egg rolls would also be great dunked in our Copycat Bennigan’s Guinness Glaze.
You can also find more of our Irish and St Patrick’s Day recipes here!
But even though these flavors are associated with the holiday, this recipe would also be great as a game day appetizer! It is SO easy to make and is sure to be a hit!
Baked egg rolls are incredibly simple to make and cook.
I don’t know how many times things have exploded on me in a fryer, and there were none of those problems here!
Plus, baking makes them healthier and easier to make.
- Preheat oven to 425F.
- Lay out one of the egg roll wrappers like a diamond with points at the top, bottom, and sides.
- Take one slice of Swiss cheese and cut in half. Place the cheese just below the middle point of the wrapper, horizontally.
- Add some shredded corned beef on top of the cheese, approximately 2/3 of an ounce or 1.5 Tablespoons.
- Add approximately 1/2 Tablespoon of sauerkraut on top.
- Fold up the bottom point over the filling so it is snug against the bottom of the filling.
- Snugly fold in the two corners on the sides, over the filling.
- Roll the filling up toward the top point. Stop just shy of the point.
- Wet the top point with a little water to help it stick and seal. Finish rolling the roll and place on a silicone mat lined baking sheet.
- Repeat steps 2-9 for each roll.
- Once all rolls are assembled and on the baking sheet, spray with a cooking spray.
- Sprinkle the caraway seeds on top of the rolls (the spray will help them stick and also help brown the rolls).
- Bake the rolls at 425F for approximately 20 minutes, or until the wrappers are a golden brown.
- While the rolls are baking, make the sauce by combining the Thousand Island dressing, sauerkraut, and garlic powder in a small bowl. Season to taste with salt and adjust ratios as desired.
- Serve the rolls warm with the sauce.