If you’re craving a fun and delicious twist on classic comfort food, you absolutely have to try this Corned Beef and Sauerkraut Egg Rolls Recipe. It’s the perfect marriage of hearty corned beef, tangy sauerkraut, and melty Swiss cheese wrapped up in a crispy, golden egg roll shell. Each bite offers a wonderful contrast of textures and flavors that will make this dish an instant favorite at any gathering or cozy night in. Whether you’re celebrating a special occasion or just want to treat yourself, these egg rolls bring a festive and satisfying flair to your table.
Ingredients You’ll Need
This Corned Beef and Sauerkraut Egg Rolls Recipe shines because of its simple yet essential ingredients. Each plays an important role, whether adding savory depth, zesty brightness, or that irresistible gooey cheese pull that keeps you coming back for more.
- 1 cup cooked corned beef, shredded: The star protein packed with savory flavor that anchors the filling.
- 1/2 cup sauerkraut, drained and chopped: Adds a perfect tang and crunch to balance the richness.
- 1/4 cup Swiss cheese, shredded: Melts beautifully to bring creamy texture and subtle nuttiness.
- 1/4 cup Thousand Island dressing (optional, for dipping): A classic pairing that adds a sweet and tangy note when serving.
- 8 egg roll wrappers: Crispy, thin envelopes that crisp to golden perfection upon frying.
- 1 tablespoon vegetable oil (for frying): Ensures even frying with a light, non-intrusive flavor.
- Salt and pepper to taste: Simple seasonings to round out all the savory elements.
How to Make Corned Beef and Sauerkraut Egg Rolls Recipe
Step 1: Prepare the Filling
Begin by combining the shredded corned beef, chopped sauerkraut, and Swiss cheese in a bowl. Season the mixture with salt and pepper just enough to enhance the natural flavors without overpowering the tang of the sauerkraut. This blend is where the magic starts, so take a moment to really enjoy the aroma as these classic ingredients come together.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with a corner pointed toward you, like a diamond. Spoon about 2 to 3 tablespoons of the corned beef mixture right in the center. This isn’t just a filling; it’s a bundle of comfort and crunch waiting to happen. Once filled, fold in the two sides neatly, then roll tightly from the bottom corner upward. Use a dab of water to seal the edge securely so nothing escapes during frying.
Step 3: Fry Until Crispy and Golden
Heat your vegetable oil in a frying pan over medium heat. When the oil is hot enough to sizzle but not smoke, add the egg rolls carefully. Fry each side for around 3 to 4 minutes, turning to achieve an even, beautiful golden-brown crust. This crisp exterior is key to the satisfying crunch every bite should have.
Step 4: Drain and Serve Warm
Once fried, transfer the egg rolls to a paper towel-lined plate to drain any excess oil. This step keeps them crispy rather than soggy. Serve these beauties hot, ideally with a side of Thousand Island dressing for dipping, which adds a delightful zing of flavor that complements the savory filling perfectly.
How to Serve Corned Beef and Sauerkraut Egg Rolls Recipe
Garnishes
For a finishing touch, sprinkle chopped fresh parsley or green onions over the egg rolls just before serving. These garnishes add a pop of color and fresh notes that brighten the dish. A light dusting of cracked black pepper can also elevate each bite.
Side Dishes
Serve the egg rolls alongside a crisp, refreshing cabbage slaw or a simple green salad with a citrus vinaigrette to balance the richness. Potato chips or fries can also be a fun indulgent side. These pairings help create a well-rounded meal full of textures and flavors.
Creative Ways to Present
For a festive gathering, arrange the egg rolls on a wooden board with small bowls of different dipping sauces like spicy mustard, horseradish mayo, or even a garlicky aioli. This Corned Beef and Sauerkraut Egg Rolls Recipe can be made into bite-sized appetizers by cutting fully cooked rolls in half diagonally, offering guests a fun way to enjoy every crunchy corner.
Make Ahead and Storage
Storing Leftovers
Place any leftover egg rolls in an airtight container and refrigerate them for up to 3 days. To keep their crispy texture as much as possible, avoid stacking them tightly together before reheating.
Freezing
You can freeze these egg rolls before frying by arranging them on a tray lined with parchment paper and freezing until solid. Once frozen, transfer to a freezer-safe bag and keep for up to 2 months. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Reheating
The best way to reheat leftover Corned Beef and Sauerkraut Egg Rolls Recipe is in an oven or air fryer at 350°F for about 8 to 10 minutes until warmed through and crispy again. Avoid microwave reheating if you want to maintain that perfect crunch.
FAQs
Can I use fresh cabbage instead of sauerkraut?
Fresh cabbage won’t provide the same tangy punch as sauerkraut, which is fermented and has a distinct sourness that balances the richness of the corned beef and cheese. If you prefer a milder flavor, light pickled cabbage could be a good substitute.
Is there a vegetarian alternative for this recipe?
Absolutely! Consider substituting the corned beef with seasoned jackfruit or sautéed mushrooms for a similar texture and hearty flavor, while still keeping the tangy sauerkraut and melty cheese for authenticity.
Can I bake these egg rolls instead of frying?
You can definitely bake them for a lighter option. Just brush each assembled roll with oil and bake at 400°F for about 15-20 minutes, turning halfway through, until they are golden and crispy.
What other dips go well with these egg rolls?
Besides Thousand Island dressing, spicy mustard, ranch, or even a creamy horseradish sauce complements the flavors wonderfully. Feel free to experiment with your favorites!
How do I prevent the egg roll wrappers from tearing?
Make sure your filling isn’t too wet, and handle the wrappers gently. Sealing with just a little water helps keep them intact, and rolling them snugly without overfilling will make the process smoother.
Final Thoughts
If you love combining bold flavors with fun, crispy textures, this Corned Beef and Sauerkraut Egg Rolls Recipe is your new go-to. It’s a fantastic way to transform classic ingredients into something totally unexpected and wildly delicious. Give it a try and watch how quickly these golden delights disappear from the plate—everyone will be asking for seconds and maybe even thirds!
Print
Corned Beef and Sauerkraut Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Corned Beef and Sauerkraut Egg Rolls offer a delicious twist on traditional egg rolls by combining savory shredded corned beef, tangy sauerkraut, and melted Swiss cheese inside a crispy egg roll wrapper. Perfect as an appetizer or snack, they are fried to golden perfection and served 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
Other
- 8 egg roll wrappers
- 1 tablespoon vegetable oil (for frying)
- 1/4 cup Thousand Island dressing (optional, for dipping)
Instructions
- Prepare the filling: In a bowl, combine the shredded corned beef, chopped sauerkraut, and Swiss cheese. Season with salt and pepper to taste, mixing well to distribute the flavors evenly.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2-3 tablespoons of the corned beef mixture onto the center of the wrapper.
- Roll the egg rolls: Fold in the sides of the wrapper, then roll it tightly from the bottom towards the top, sealing the edge with a little water to ensure it stays closed during frying.
- Heat the oil: Heat vegetable oil in a frying pan over medium heat until hot but not smoking, ready to fry the egg rolls.
- Fry the egg rolls: Add the egg rolls carefully to the pan and cook for 3-4 minutes on each side, or until they are golden brown and crispy, turning gently to brown evenly.
- Drain and serve: Remove the egg rolls from the pan and place them on paper towels to drain excess oil. Serve hot with Thousand Island dressing on the side for dipping, if desired.
Notes
- Ensure the sauerkraut is well drained to avoid soggy egg rolls.
- Use water or egg wash to seal the wrappers securely to prevent them from opening during frying.
- For a crispier texture, you may double fry the egg rolls by frying twice for 2 minutes each and resting in between.
- Leftover egg rolls can be reheated in an oven or air fryer for a crispy finish.
- You can substitute Swiss cheese with other melting cheeses like mozzarella or cheddar.
