St. Patrick’s Day Reuben Egg Rolls with Thousand Island Dip Recipe
Celebrate St. Patrick’s Day with these irresistible Reuben Egg Rolls packed with savory corned beef, tangy sauerkraut, and melted Swiss cheese. Paired perfectly with a creamy, zesty Thousand Island dip, they are crispy, flavorful, and a fun twist on the classic Reuben sandwich. Ready in just 30 minutes, these egg rolls make a perfect appetizer or snack for any festive gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls (12 servings) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Irish-American
Ingredients
Scale
Egg Rolls
- 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
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
- Prepare your filling: In a large bowl, mix the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, sliced green onions, garlic powder, and black pepper. Stir gently until all ingredients are evenly combined.
- Make the Thousand Island dip: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish, Worcestershire sauce, and hot sauce if using. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of the filling near the bottom corner, keeping edges clear. Fold the bottom corner over the filling, then fold in the two side corners snugly. Roll tightly toward the top corner and seal the edge with a dab of water. Repeat with the remaining wrappers.
- Heat the oil: Pour about 2 inches of oil into a frying pan or Dutch oven and heat over medium-high heat to approximately 350°F (175°C). Test the oil temperature by dropping a small piece of wrapper—it should bubble and float immediately.
- Fry the egg rolls: Carefully add 3-4 egg rolls at a time to avoid overcrowding. Fry, turning occasionally, until all sides are golden brown and crispy, about 6-8 minutes. Remove from the oil and drain on paper towels.
- Serve: Serve the egg rolls warm with the prepared Thousand Island dip, garnished with extra sliced green onions if desired.
Notes
- Ensure sauerkraut is well-drained to prevent soggy egg rolls.
- For a spicier dip, add more hot sauce to taste.
- You can substitute vegetable or canola oil with peanut oil for frying for a higher smoke point.
- Do not overcrowd the frying pan to maintain the oil temperature and achieve crispy egg rolls.
- Leftover egg rolls can be reheated in an air fryer or oven to retain crispiness.
Keywords: Reuben egg rolls, St. Patrick's Day recipe, corned beef egg rolls, Thousand Island dip, crispy egg rolls, appetizer, Irish fusion
