Reuben Rolls Recipe
Egg roll stuffed with house smoked pastrami, sauerkraut, shredded swiss, and special sauce.
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Ingredients
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Filling
Special Sauce
Wrappers & Frying
Garnish & Serving
Method
Special Sauce
- 1
Make the sauce
In a medium bowl whisk together mayonnaise, Russian or Thousand Island dressing, Dijon mustard, sweet pickle relish, apple cider vinegar, paprika, black pepper, and kosher salt until smooth. Taste and adjust seasoning. Refrigerate while you assemble to let flavors meld (at least 15 minutes).
Filling
- 2
Prepare sauerkraut and pastrami
Place sauerkraut in a fine mesh strainer and press with the back of a spoon or squeeze with your hands to remove excess liquid. If sauerkraut is very salty, briefly rinse, then squeeze dry. Thinly chop or tear pastrami slices into bite-sized strips if slices are large. In a bowl combine drained sauerkraut, pastrami, shredded Swiss, yellow mustard, and diced pickle (if using). Toss gently to combine.
Wrappers & Assembly
- 3
Set up assembly station
Have egg roll wrappers on a clean work surface, filling in a bowl, special sauce ready, and a small bowl with egg wash (beat the large egg with 1 tablespoon cold water). Use a separate spoon for sauce and a dry spoon for the filling to avoid sogginess.
- 4
Assemble egg rolls
Place one egg roll wrapper with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the pastrami-sauerkraut-cheese mixture onto the lower third of the wrapper, leaving a 1/2" border on each side. Add roughly 1 teaspoon of special sauce atop the filling (or spread thinly). Fold the bottom corner up over the filling, tuck snugly, fold both side corners toward the center, then roll tightly to the top corner. Brush the top corner with egg wash to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.
Frying
- 5
Heat oil
Pour vegetable oil into a deep-sided skillet or Dutch oven to a depth of about 1"–1.5" (about 3–4 cups depending on pot). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small corner of wrapper — it should sizzle and brown slowly.
- 6
Fry egg rolls
Working in batches (don't overcrowd), carefully place 3–4 assembled rolls seam-side down into hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2.5–3.5 minutes per batch. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet lined with paper towels to drain. Sprinkle lightly with additional kosher salt while hot, if desired. Let rest 2 minutes before serving to avoid extremely hot filling.
Serve
- 7
Plate and garnish
Serve Reuben rolls hot with extra special sauce for dipping and optional sliced cornichons or dill pickles on the side. Provide napkins—fillings will be hot and saucy.