Reuben Spring Rolls Recipe

Prepare sauerkraut

Place the sauerkraut in a fine-mesh strainer and press firmly to remove as much liquid as possible. Chop coarsely and set aside.

Warm and combine filling

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add shredded corned beef and sauté 2–3 minutes just to warm and evaporate any excess moisture. Add chopped sauerkraut and stir 1–2 minutes until heated through. Remove skillet from heat and let cool 3–4 minutes.

Mix dressing into filling

In a bowl, whisk together Dijon mustard, mayonnaise, Worcestershire sauce and black pepper. Add the warm corned beef and sauerkraut mixture and mix thoroughly. Fold in shredded Swiss cheese until evenly distributed. Taste and adjust seasoning if needed.

Prepare sealing paste and wrappers

Make a slurry by mixing 2 tablespoons flour with 2 tablespoons water until smooth. Place a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.

Fill and roll

Place about 2 to 3 tablespoons of the filling slightly below the center of the wrapper. Fold the bottom corner up over the filling, tuck in the left and right corners snugly, then continue rolling toward the top corner. Brush the top corner edge with the flour paste to seal. Repeat with remaining wrappers and filling (should make about 12 rolls).

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1–1.5 inches (enough for shallow-frying). Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of wrapper sizzles on contact.

Fry spring rolls

Working in batches (do not overcrowd), carefully add 3–4 spring rolls to the hot oil seam-side down. Fry 2–3 minutes per side, turning gently, until golden brown and crisp all over. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if making large batches.

In a small bowl, combine Thousand Island or Russian dressing with prepared horseradish, lemon juice, and additional black pepper. Stir until smooth. Taste and adjust horseradish or lemon to preference. Transfer to a serving bowl.

Arrange Reuben spring rolls on a platter with the dipping sauce. Serve hot. Optionally garnish with chopped fresh parsley or dill. Leftover rolls can be reheated in a 375°F (190°C) oven for 8–10 minutes until crisp.