1cupleftover corned beefchopped. or deli corned beef
1/2cupshredded Swiss cheese
water
vegetable oilfor frying
Instructions
Place egg roll wrapper on work surface.
Add 1 tablespoon of sauerkraut to the center of the wrapper.
Add 2 tablespoons of corned beef on top of the sauerkraut.
Add 1 tablespoon of Swiss cheese on top of the corned beef.
Fold the left and right side of the wrapper toward the center over the filling.
Holding those sides in place, fold the bottom up and over the center, over the filling. Use your fingertips to tuck it in, pulling the filling together.
Fold the open ends in, wet with water, and roll the wrapper the rest of the way, the water will help seal it in place.
Repeat steps for all rolls.
Heat oil in deep sided skillet to 350 F.
Using tongs, place rolls, seam side down, into the hot oil. Cook for 3 minutes, then turn over. Rolls should be nicely browned. Cook for an additional 3 minutes.Drain on paper towels.
Notes
We used leftover corned beef. However you can get sliced corned beef from the deli as well.
Be sure to use egg roll wrappers for this recipe, not wonton wrappers. Egg roll wrappers are larger and will fit more filling inside while also being sturdy enough to hold it all compared to thinner, smaller wonton wrappers.
Store any leftover egg rolls in an air-tight container kept in the refrigerator for up to 3 days. I like to reheat mine in the air fryer, but you can also reheat them in a 350F oven until warmed through to keep the eggroll crisp.
You can freeze reuben egg rolls either cooked or uncooked. To freeze them uncooked, carefully place them in a large ziptop bag in a single layer. Freeze for up to 2 months. Allow them to thaw in the refrigerator overnight. Bring them to room temp before frying. Freeze cooked reuben egg rolls in an air-tight container or large ziptop bag. Thaw overnight in the fridge and reheat in the air fryer or oven at 350F.