Reuben Rolls Recipe

Prepare sauerkraut

Place the sauerkraut in a fine-mesh strainer and press firmly with the back of a spoon to remove excess liquid. After draining, squeeze by hand or press in a towel until mostly dry, then finely chop to reduce large pieces.

Sauté aromatics and warm corned beef

Heat 1 tablespoon neutral oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent, about 3–4 minutes. Add the finely chopped corned beef and cook, stirring, for 2–3 minutes just to warm through and meld flavors. If corned beef is already fully cooked and moist, just break it up gently and warm without browning.

Combine filling

Transfer the warm corned beef and onion to a mixing bowl. Add the drained chopped sauerkraut, shredded Swiss cheese, Dijon mustard, caraway seeds (if using), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until evenly combined. Taste and adjust seasoning; the filling should be cohesive but not wet. Allow the filling to cool to room temperature (10–15 minutes) so wrappers don't become soggy.

Prepare egg wash and slurry

Whisk the egg with 1 teaspoon water in a small bowl to make an egg wash for sealing. In a separate tiny bowl, mix 1 tablespoon flour with 2 teaspoons cold water to create a paste (slurry) — this acts as an extra glue if needed.

Lay out wrappers

Place one spring roll wrapper on a clean, slightly damp towel or cutting board in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel so they don't dry out.

Portion filling

Spoon about 2 to 3 tablespoons of the cooled filling onto the lower third of the wrapper, centered horizontally. Do not overfill; leave a 1/2" border at the edges.

Roll and seal

Fold the bottom corner up over the filling, tuck it snugly, then fold the two side corners in toward the center. Continue rolling away from you until there is about 1/2" of wrapper left. Brush the edge with egg wash (or the flour slurry) and press to seal. Place the finished roll seam-side down on a tray. Repeat with remaining wrappers and filling to make approximately 12 rolls.

Chill before frying

If time allows, refrigerate the assembled rolls on a tray uncovered for 15–20 minutes to firm up the seal and reduce splintering in the oil.

While rolls chill, whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, lemon juice, smoked paprika, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust acidity or heat to preference. Refrigerate until serving.

Heat oil

Pour about 3–4 cups of oil into a heavy-bottomed pot or a deep skillet to a depth of about 2". Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, drop a small piece of wrapper into the oil — it should sizzle and brown within 30–40 seconds.

Fry rolls

Fry the rolls in batches of 3–4, seam-side down first, careful not to overcrowd. Fry for 2.5–3.5 minutes per batch, turning occasionally so all sides become evenly golden and crisp. Adjust heat as needed to maintain 325–350°F; if oil is too hot the wrapper will brown too quickly before filling heats through.

Drain

Using a slotted spoon or spider, remove rolls to a wire rack set over a sheet pan or paper towel-lined tray to drain excess oil. Sprinkle lightly with a pinch of salt while hot, if desired.

Serve

Arrange Reuben Rolls on a platter with a small bowl of Reuben sauce for dipping. Garnish with chopped parsley and lemon wedges if using. Serve immediately while hot and crispy.