Reuben Spring Rolls Recipe

Prepare sauerkraut

Place the sauerkraut in a fine mesh strainer and press firmly with the back of a spoon to remove as much liquid as possible. Transfer to a bowl and squeeze by hand if needed until mostly dry. This prevents soggy wrappers.

Mix filling

In a medium bowl combine the drained sauerkraut, chopped or shredded corned beef, shredded Swiss cheese, Guinness mustard, Thousand Island dressing, and freshly ground black pepper. Toss gently until evenly distributed. Taste and adjust mustard or dressing to preference — filling should be flavorful but not overly wet.

Prepare sealing slurry

In a small bowl mix the cornstarch and water to form a thin paste. This will act as the glue to seal the wrappers.

Soften/handle wrappers

If using wheat spring roll wrappers: keep them covered with a slightly damp towel to prevent drying. If using rice paper wrappers: briefly dip one sheet in warm water (1–2 seconds) until pliable, then lay on a clean work surface. Work one wrapper at a time.

Fill and roll

Place about 2–3 tablespoons (approximately 1/4 cup) of the filling across the lower third of each wrapper, leaving a 1-inch border on the sides. Fold the bottom edge up over the filling, fold both sides in toward the center, then continue rolling tightly to the top. Brush the top edge with a little cornstarch slurry and press to seal. Repeat with remaining wrappers and filling. You should get about 8 rolls depending on wrapper size and filling portioning.

Heat oil

Pour oil into a large skillet to a depth of about 1/4–1/2 inch (or heat a deep pan for deep-frying to 1–2 inches). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of wrapper sizzles and browns in about 20–30 seconds.

Fry spring rolls

Carefully place 3–4 rolls seam-side down into the hot oil without crowding. Fry for 2–3 minutes per side, turning gently, until golden brown and crisp on all sides. If deep-frying, fry 2–3 minutes until evenly golden. Use a slotted spatula to transfer rolls to a paper towel–lined tray to drain. Maintain oil temperature between batches; adjust heat as necessary.

Oven-bake alternative

For a lighter option: preheat oven to 425°F (220°C). Lightly brush or spray each roll with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–15 minutes, turning once, until crisp and golden.

Transfer spring rolls to a serving platter. Garnish with chopped parsley if desired. Serve hot with extra Thousand Island or Russian dressing for dipping. These are best eaten within 15 minutes of frying while crisp.