Delicious Reuben Egg Rolls So Good

Crispy on the outside, cheesy and savory on the inside—these Reuben Egg Rolls are the ultimate appetizer! Loaded with corned beef, Swiss cheese, tangy sauerkraut, and served with creamy Thousand Island, they’ll disappear fast! Perfect for parties, game day, or a snack you won’t forget. 🔥
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Reuben egg rolls are on the menu here at the Young’s House and I couldn’t be more excited to show you all how easy it is to make them and how to make them taste delicious. You love a Reuben sandwich. I know you do. So, why not turn our Reuben sandwich into an egg roll Gina Young style? Here’s what you’re going to need. Of course, you’re going to need some egg roll wrappers. You’re going to need that famous sauce, Thousand Island dressing. You’re going to need some sauerkraut. And be sure to drain it very well. Go to your local market and pick up some corn beef. And I asked them to slice it nice and thin for me. And you’re also going to need some Swiss cheese. Now, if you are looking for that cheesy pull when you bite down into your egg roll, you’re going to want to get mozzarella. Make sure your hands are clean. I’m going to show you how easy it is to make Reuben egg roll. Hope you all are having a great day today. And if you’re not, hopefully I can brighten up your day with this recipe. I’d love to hear from you in the comment section below. How many of you love a good Reuben sandwich? I live for a Reuben sandwich. I love it. I just don’t like when I go out to whatever restaurant, I pick one up and it’s mushy. It’s the worst. So, I’ve learned how to make things at home myself. Make it how I like. Right. Absolutely. And that’s what we’re going to do here today. So, the first thing that we’re going to do is I want to talk about the oil in my pan here. I have enough oil, about this much oil that’s going to help us to fry these without having to keep turning them. If your oil is too low, you’re going to have, you know, some problems. What I’m trying to say is when you have enough oil, they’ll roll themselves without you having to turn them every two seconds. Have fun. Okay. So, now here’s what your egg roll wrapper will look like. and they’re stacked on top of each other. They do have like some white corn starch, I believe, that’s on it. You don’t have to worry about brushing it off or anything. But what you will do, and don’t use two, you don’t need to use two wrappers. Okay? What you will do is you’re going to take the wrapper and turn it to where it looks like a diamond shape, just like this. You can put your cheese on whenever, but I’m going to put my cheese on first. Okay. So, I’m going to put a piece here. And then I’m going to break off a half a piece to put right there. So, it’s going to look like this. Okay. That’s the perfect amount. It’s going to bring great flavor. It’s going to be melty and so delicious. You’re going to put in your desired amount of meat, your desired amount of sauerkraut. Okay. So now with the sauerkraut, it’s super super important that it’s drained. If it’s not drained, it’s going to mess up. It’s going to mess up. Okay? You only need a little bit of sauerkraut. This is a egg roll, right? Watch this. This is the perfect amount right there on top of our cheese. And so I’m going to put my desired amount of this lovely fresh corn beef. And now we’re going to get the roll. Did you guys just see me take that swallow? That’s my mouth salivating right now because I know how delicious this is. Now, you may ask, when is a thousand island dressing going to come in play? Because when you make a sandwich, you put it inside of the sandwich. No, we’re going to heat this up. We’re going to put it into a rakin. It’s going to be our dipping sauce. Ah, absolutely it is. So, here’s what we’re going to do. We’re going to take some water and we’re going to go along those four edges, even on all sides. And that’s going to help for the egg roll to adhere to itself, right? Super simple. There’s a lot of people that like to use a little bit of water and corn starch. You can do that too if you want. Okay. Just don’t over stuff the egg roll. All right. I’m going to take a little bit of meat out. There we go. This is lovely. You’re going to begin to roll. And as you roll, you bring in the sides. Okay? The sides have to come in so your filling doesn’t come out. This is simple. And even this part right here, the kids can do this part. Trust me. Okay? I’m going to bend that piece of cheese. So, this will continue to roll. And see from here, it kind of looks like a envelope, right? Keep on rolling and don’t stop until it seals up on itself. How simple. Super simple. If you come across a part and you say, “Well, that didn’t seal up.” Just a little bit. Just a little bit of love by closing it with your hands and a little bit of water. That’s what it’s going to look like. Heat your oil up. Let’s make do another one for the person in the back that’s always going to tell me they didn’t get to see it. So, now with the one that I did, it wasn’t sealed all the way, but guess what I did? And it’s so simple, and you can do it, too. Take a piece. You see that? Rip a piece off of the other one, attach it by using water, and it’s sealed. Okay? So, it’s like foolproof. There’s no way you can mess this up. If when you roll it, it doesn’t seal like what just happened to me. Just rip a piece off of the other one and do just like I did. Okay. So, here we go. We’re going to do it again. Putting our cheese. Lovely. Swiss cheese. There we go. Your desired amount of sauerkraut in the middle. Don’t put them on the outside because that’ll create soggginess, too. Even when I make the Reuben sandwich, I put the sauerkraut in the inside, you know, between the meat and cheese. That way, it doesn’t make the bread soggy, right? Like, I don’t understand why people don’t do that when you go to your local restaurant, right? They should. They need to talk to me. All right. So, we’re going to go ahead and put our meat in and give it a nice roll. Let’s do this and do it together. Simple. Begin to roll. Nice and gentle. Push all your filling in so that it’s not peeking out through. All right. Time to fold the sides in. Making sure that it sticks just like this. Continue to roll. Eventually, it’ll look like a envelope like it does. And you keep on rolling and don’t give up until you have zero. Okay. So, we’re going to do several more. Our oil is nice and height hot. Preheated to 350°. We’re going to put some in the oil and then we’re going to heat us some thousand island dressing up in a little ramkin. Are you excited? Let me know. Is your stomach a rumbling? If so, I don’t blame you. It should be. This recipe rocks and it’s so delicious. It’s delicious, Genie. Apologies for the wet hair. It’s hot outside and I ain’t blow drying my hair in the summer. Not really. I’m just going to let it air dry because my hair feels nice and cool right now, you know. So, hopefully you can understand. All right. Beautiful. It’s all about always somebody saying something about something, right? You know they are. You know they are. Or it may be you. It could be. All right, watch this one more time. I may just do four today. It’s lunch time. Today for dinner, we’re making hamburgers. There’s nothing like a homemade hamburger. Lettuce, tomato, onions, pickles, chips, and some good Kool-Aid or some tang on the side is what I’ve been yearning for. And that’s what we’re going to have today for dinner. Let’s get these into the oil. I wanted to talk about something just in case you come across the same situation. I’m just going to be honest with you. I love making egg rolls, but when I make them, they all don’t look the same. They all don’t look the same. It’s super fun to make. Like, you can’t mess them up. But each one each and every one of mine, it doesn’t look the same. And I’m okay with it, right? I just want the filling to stay in. As long as I can get the filling to stay in and it tastes good, hey, you’re good to go. And that’s how I want you to feel. Don’t worry about how they look. Do what you can to get them nice and sealed. But yet, I can still stand here and say is it is it’s easy to make. Okay, let’s do it. Our oil’s nice and hot. Our egg rolls has had plenty of time to sit and mend onto itself. Right, let’s throw them right in. That sizzle right there. If you don’t see that sizzle, wait a couple minutes. Let the oil get nice and hot before you put another one in because you want it to be hot, but you don’t have to yank it up on high. Right? You want it to be hot so you get that golden brown crispiness that we’re looking for. These don’t take long. And guess what? Anytime you make a egg roll. Once you make it, you can turn around and put that thing in the refrigerator and let it set until the moment you’re let ready to put it into the oil. You could even put them in the freezer and then take them out and deep fry them. When I come back, we’re going to turn these over. If need be, they may flip by themselves, but we’re looking for that nice golden brown color. Ahead and put our thousand island dressing into a rakin and heat it up in the microwave. Lovely. Just like so. And then you cut them in half or you can just leave them whole. You dip them in. So this makes you warm it up real good. Frying up. It smells beautiful in here. Smells like nice pastry cooking. So now look at that. That’s a gorgeous color. But I do want them to get a little bit more golden brown. Okay. Be careful with these because this is a lot of oil. We’re working with that right there. Let me show you what I’ve done. This is a cooling rack and that’s just my cookie sheet under there. It really allows for the extra oil to drain, right? Without this setting in oil like on top of a paper towel. Don’t do that cuz it just sits in oil, right? How gorgeous are these? They are beautiful. We’re going to cut down into this one. If you enjoyed this video, give me a thumbs up. If you haven’t subscribed, make sure you subscribe. Tell your family and friends. Tell the world what Gina’s doing every single day in his kitchen. And heavenly father, once again, we thank you for providing a meal, loving us. Your hedge of protection and your mercy. No weapons formed against us shall prosper. Amen. Amen. Once again to my beautiful prayer, the slice this thing, dip it and taste it. It’s hot. And I know y’all want me to taste it though. Oh, I’m coming close to the camera. I’m recording myself, so I got to walk around the island. Look at that. That right there. That’s what you need in your life. Are you kidding me? All right, let’s taste once again. Heavenly Father, thank you. Dip it. Dip it and enjoy the love. When I tell you, you’re just going to have to trust me on this one. When I tell you this is so good, this is so delicious. This may be by far one of my favorite egg roll recipes to make. And you’ve seen how simple it was. Make you some and enjoy. I love it. 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