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–+ servings
Plate of Reuben Egg Rolls with one cut open showing filling.

Reuben Egg Rolls (Corned Beef Egg Rolls)

Reuben Egg Rolls use the leftovers from St. Patrick's Day and turns them into something beautiful! Corned Beef, cabbage, and caraway seeds get wrapped up in a fresh egg roll wrapper, then air fried and served with a classic Reuben sauce for dipping. This should become the official food for March 18th!
5 from 7 votes
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Prep Time 30 minutes
2 batches of air frying for 7 minutes each. 14 minutes
Total Time 44 minutes
Course Appetizer
Cuisine Asian, Irish American
Servings 8 egg rolls
Calories 319 kcal

Equipment

Ingredients
 
 

  • 8 fresh egg roll wrappers
  • 7 oz cooked cabbage
  • 7 oz corned beef
  • 1 tbsp olive oil
  • 1 tsp caraway seeds
  • For the sauce:
  • 8 oz mayonnaise
  • 4 oz ketchup
  • 2 tsp prepared horseradish
  • ¼ onion
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Lay the Egg Roll wrapper on a board.
  • Lay some drained (dry) cabbage diagonally on the Egg Roll wrapper.
  • Sprinkle caraway seeds on top, as many or few as you like. Lay the Corned Beef shreds on top.
  • Using a brush or a clean finger tip, dampen all 4 edges with water.
  • Fold one corner over, trapping the contents and pulling the Egg Roll wrapper taut around the filling.
  • Fold in each end, making sure they adhere to the rest of the Egg Roll.
  • Continue to fold it over, until the filling is well contained within the Egg Roll wrapper.
  • Place 4 Egg Rolls into the air fryer. Brush with olive oil. Put into the air fryer for 7 minutes at 350 degrees F. Turn once, halfway through.
  • When the first batch are cooking, prepare the second batch of Egg Rolls.
  • Once the first batch of Egg Rolls are cooked, transfer to a plate and cover with clean cloth to retain the heat. Place second batch into the air fryer, brush with oil and cook.
  • While the Egg Rolls are frying, prepare the sauce. Grate the onion using a fine grater. This will cause the pulp and juice to separate. Save the pulp and discard the juice.
  • Put all the sauce ingredients into a bowl (mayonnaise, ketchup, horseradish, Worcestershire sauce, grated onion, salt and pepper. Whisk together well.
  • Place the second batch of Egg Rolls on the plate with the first batch of Egg Rolls and serve with the Reuben sauce. Enjoy!

Nutrition

Serving: 8gCalories: 319kcalCarbohydrates: 14gProtein: 6gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 26mgSodium: 850mgPotassium: 191mgFiber: 1gSugar: 4gVitamin A: 120IUVitamin C: 17mgCalcium: 27mgIron: 1mg
Keyword Corned beef, egg rolls, Leftovers
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