Name: St. Patrick’s Day Reuben Egg Rolls with Thousand Island Dip Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Irish-American
Ingredients: 8 oz corned beef, chopped or shredded; ½ cup sauerkraut, well-drained; 4 oz Swiss cheese, shredded; 12 egg roll wrappers; Butter or vegetable/canola oil for frying (about 2 inches in the pan); 2 green onions, thinly sliced; Garlic powder, a pinch; Black pepper, a pinch; ½ cup mayonnaise; 2 tbsp ketchup; 1 tbsp dill pickle relish; 1 tsp Worcestershire sauce; Hot sauce, a few dashes (optional)

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Introduction

Celebrate St. Patrick’s Day with these irresistible Reuben egg rolls, packed with classic flavors of corned beef, sauerkraut, and Swiss cheese. Paired with an easy homemade Thousand Island dip, they’re perfect for parties or a fun appetizer.

St. Patrick's Day Reuben Egg Rolls with Thousand Island Dip Recipe - Recipe Image

Ingredients

8 oz corned beef, chopped or shredded
½ cup sauerkraut, well-drained
4 oz Swiss cheese, shredded
12 egg roll wrappers
Butter or vegetable/canola oil for frying
2 green onions, thinly sliced
Garlic powder, a pinch
Black pepper, a pinch

For the Thousand Island Dip:

½ cup mayonnaise
2 tbsp ketchup
1 tbsp dill pickle relish
1 tsp Worcestershire sauce
Hot sauce, a few dashes (optional)

Instructions

Step 1: Prepare your filling by combining chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, sliced green onions, garlic powder, and black pepper in a large bowl. Stir gently to mix.
Step 2: Make the Thousand Island dip by whisking together mayonnaise, ketchup, dill pickle relish, Worcestershire sauce, and hot sauce if using in a small bowl. Adjust seasoning to taste and refrigerate until ready.
Step 3: Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of filling near the bottom corner, leaving edges clear. Fold the bottom corner over the filling, then fold the two side corners inward snugly. Roll tightly toward the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers.
Step 4: Heat about 2 inches of oil in a frying pan or Dutch oven over medium-high heat to around 350°F (175°C). Test the temperature by dropping a small piece of wrapper into the oil; it should bubble and float immediately.
Step 5: Fry 3-4 egg rolls at a time without crowding the pan. Turn occasionally and cook until all sides are golden brown and crispy, about 6-8 minutes. Remove and drain on paper towels.
Step 6: Serve the egg rolls warm with the Thousand Island dip, garnished with extra sliced green onions if desired.

Tips & Variations

For a crispier shell, double-fry the egg rolls by frying until light golden, letting them rest for a minute, then frying again until deeply golden.
Substitute corned beef with cooked pastrami or roast beef for a different twist.
Try adding a bit of shredded cabbage or coleslaw mix to the filling for extra crunch.
If you prefer baking, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. The Thousand Island dip can be kept refrigerated for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the assembled egg rolls before frying?

Yes, place the assembled but unfried egg rolls on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and cook from frozen, adding a few extra minutes to the frying time.

What can I use if I don’t have egg roll wrappers?

Won ton wrappers or spring roll wrappers can work as substitutes, though the texture and size may differ slightly. Adjust cooking times accordingly to avoid burning.