Egg Roll Reuben Wraps

Egg Roll Reuben Wraps

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Lori Foster 0

"Deli-fusion: egg roll meets the Reuben. These are really good. We had them at the Tula Restaurant in Monroe, Connecticut, and I had to copy theirs. Serve with Thousand Island salad dressing as a dipping sauce."
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45 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
  2. Take one wrapper and place in front of you with one corner pointing at you. Dip fingers into water and use them to wet the side of the wrapper facing upwards.
  3. Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you. Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper. Fold the sides to enclose the fillings completely, rolling to seal completely. Put completed rolls on a tray. Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.


  • Cook's Note:
  • Do not over-fill or they will come apart.
  • Before putting them in the hot oil, examine for holes.
  • Pinch where the holes are with wet fingers to seal.


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Simple substitute for big Reuben sandwiches. Been making this with shredded Swiss for awhile. Assembly note: much easier to place ingredients on TOP third of wraps. Fold back towards you once, f...

One word: Scrumptious! I did use Swiss because Gruyere is too expensive. I love me some Reuben's but not a fan of bread so these were even better than a Reuben to me. I served them with a grainy...

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