If you’re looking for a snack that’s crunchy, tangy, and packed with savory flavor, this Corned Beef and Sauerkraut Egg Rolls Recipe is an absolute game-changer. Imagine the perfect marriage of tender, salty corned beef with the bright zing of sauerkraut, all wrapped up in a crisp, golden egg roll shell. Whether you’re serving these at a party, game day, or just craving a creative twist on classic flavors, these egg rolls hit all the right notes and bring a deliciously unexpected punch to your appetizer lineup.
Ingredients You’ll Need
This recipe keeps things simple but every ingredient plays a crucial role in creating that irresistible flavor and satisfying texture. From the hearty corned beef to the melty Swiss cheese, each component shines through perfectly when brought together in these egg rolls.
- 1 cup cooked corned beef, shredded: The star protein, giving the filling rich, savory depth.
- 1/2 cup sauerkraut, drained and chopped: Adds a tangy, slightly crunchy contrast that brightens the filling.
- 1/4 cup Swiss cheese, shredded: Melts beautifully, adding creamy texture and subtle nuttiness.
- 1/4 cup Thousand Island dressing (optional, for dipping): A classic pairing that offers sweet and tangy creaminess against the crispy egg roll.
- 8 egg roll wrappers: The golden shell that crisps up perfectly to hold all that delicious filling.
- 1 tablespoon vegetable oil (for frying): The secret to achieving that irresistible, crunchy exterior.
- Salt and pepper to taste: Simple seasoning to enhance all the flavors without overpowering.
How to Make Corned Beef and Sauerkraut Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the shredded corned beef, chopped sauerkraut, and shredded Swiss cheese in a bowl. Season with salt and pepper to your liking. This mixture is the heart of the egg roll, bringing together savory, tangy, and creamy elements that balance each other perfectly.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you like a diamond shape. Spoon about 2 to 3 tablespoons of your filling into the center. The right amount ensures each bite is packed but still easy to roll.
Step 3: Roll and Seal
Fold the two side corners inward over the filling, then tightly roll from the bottom corner upward, creating a neat cylinder. Use a little water on the top corner to seal the edge securely so the filling stays inside during frying.
Step 4: Fry Until Golden
Heat the vegetable oil in a frying pan over medium heat until shimmering. Carefully add the egg rolls, frying each side for about 3 to 4 minutes until golden brown and crispy. The frying adds that signature crunch that makes these egg rolls irresistible.
Step 5: Drain and Serve
Remove the cooked egg rolls from the oil and place them on paper towels to drain excess oil. Serve warm, ideally with a side of Thousand Island dressing to dip, adding a creamy tang that complements the fillings beautifully.
How to Serve Corned Beef and Sauerkraut Egg Rolls Recipe
Garnishes
Keep garnishes simple to let the egg rolls shine—lightly sprinkle chopped fresh parsley or chives on top for a fresh pop of color and subtle herbal flavor that balances the richness of the filling.
Side Dishes
These egg rolls pair wonderfully with a crisp green salad or a tangy slaw to add refreshing contrasts in texture and flavor. Potato chips or homemade kettle-cooked fries also work perfectly for a fun, casual snack vibe.
Creative Ways to Present
For a party, slice the egg rolls diagonally for bite-sized finger foods arranged on a rustic wooden board alongside small bowls of Thousand Island dressing and mustard. You can even turn them into sliders by placing the fried egg rolls in mini buns with a smear of creamy dressing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Make sure they are drained well to avoid sogginess. They’re great for quick snacks or lunchboxes.
Freezing
To freeze, assemble and roll the egg rolls but don’t fry them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag for up to 1 month. Fry directly from frozen, just add a couple of extra minutes to cooking time.
Reheating
Reheat leftover or frozen egg rolls in a preheated oven at 375°F for about 10 minutes or until crispy again. Avoid microwaving if possible to preserve that perfect crunch.
FAQs
Can I use leftover corned beef for this recipe?
Absolutely! Leftover cooked corned beef works perfectly here and actually makes prepping these egg rolls super convenient.
What can I substitute if I don’t have sauerkraut?
You could try finely chopped pickles or kimchi for a different but still tangy vibe. Just be mindful of the saltiness and moisture content when substituting.
Is it possible to bake these egg rolls instead of frying?
Yes, you can bake them at 400°F for about 15-20 minutes, turning halfway through. They won’t be quite as crispy as frying but still delicious and a bit lighter.
Can I make these vegetarian?
Swap out corned beef for a hearty filling like seasoned mashed potatoes mixed with sauerkraut and cheese for a savory vegetarian alternative.
What’s the best dipping sauce besides Thousand Island?
Spicy mustard, horseradish sauce, or even a creamy ranch dip all complement these egg rolls beautifully if you want to switch it up.
Final Thoughts
Trust me when I say this Corned Beef and Sauerkraut Egg Rolls Recipe will quickly become one of your go-to snacks when you want something fun, flavorful, and totally satisfying. They combine classic flavors in a new and exciting way that’s bound to impress your friends and family. So grab those egg roll wrappers, get cooking, and enjoy every crispy, savory bite!
Print
Corned Beef and Sauerkraut Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls (serves 8)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Corned Beef and Sauerkraut Egg Rolls are a delicious and crispy appetizer that combines savory shredded corned beef, tangy sauerkraut, and melted Swiss cheese. Perfectly fried to golden brown, they are great served hot with optional Thousand Island dressing for dipping.
Ingredients
Filling
- 1 cup cooked corned beef, shredded
- 1/2 cup sauerkraut, drained and chopped
- 1/4 cup Swiss cheese, shredded
- Salt and pepper to taste
Wrapping and Frying
- 8 egg roll wrappers
- 1 tablespoon vegetable oil (for frying)
Dipping Sauce (Optional)
- 1/4 cup Thousand Island dressing
Instructions
- Prepare the filling: In a bowl, combine the shredded corned beef, chopped sauerkraut, and Swiss cheese. Season the mixture with salt and pepper according to your taste preferences and mix well to incorporate all ingredients evenly.
- Assemble egg rolls: Place one egg roll wrapper on a clean flat surface with one corner pointed toward you, forming a diamond shape. Spoon about 2 to 3 tablespoons of the corned beef mixture onto the center of the wrapper.
- Roll and seal: Fold in the left and right corners snugly over the filling, then roll the wrapper tightly from the bottom corner upward. Seal the top corner with a dab of water to secure the egg roll and prevent it from opening during frying.
- Heat oil and fry: In a frying pan, heat 1 tablespoon of vegetable oil over medium heat until hot but not smoking. Carefully place the egg rolls seam side down into the pan. Fry them for approximately 3 to 4 minutes on each side until they turn a deep golden brown and achieve a crispy texture.
- Drain and serve: Remove the crispy egg rolls from the pan and place them on paper towels to drain excess oil. Serve immediately while hot, with Thousand Island dressing on the side for optional dipping.
Notes
- Make sure the sauerkraut is well drained to avoid soggy egg rolls.
- Do not overfill the egg roll wrappers to prevent them from bursting while frying.
- Use medium heat for frying to ensure even cooking without burning the wrappers.
- Thousand Island dressing adds a sweet and tangy flavor that complements the savory filling, but it can be omitted or substituted with your favorite dipping sauce.
- For a crispier texture, fry in small batches and do not overcrowd the pan.
