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.

Recipe Summary

30 mins
15 mins
45 mins
10 rolls


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • 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.

Nutrition Facts

286 calories; protein 12.1g 24% DV; carbohydrates 26.5g 9% DV; fat 14.5g 22% DV; cholesterol 30.7mg 10% DV; sodium 645.1mg 26% DV. Full Nutrition

Reviews (11)

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12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 fold 2 sides in and over then roll again back towards you until tight. And don't overstuff - there's plenty of flavor here. Read More
Rating: 4 stars
Just wanted to put my 2 cents in. I dislike reviews that don't follow the recipe. That being said I used pastrami & Swiss cheese. Very good. My son loved these. Next time I will add some caraway seeds. Read More
Rating: 5 stars
They were delicious. I made some thousand island to dip it in. Read More
Rating: 5 stars
This is our go to receipt for all get togethers as everyone loves them. used swiss cheese and used two wraps - one placed 1" below the first can not say enough how good they are! Read More
Rating: 4 stars
I had to do these twice...because the first time I pre-made them and put them in the fridge. They all stuck together. Delicious when done fresh tho! Read More
Rating: 4 stars
Very tasty. I put dijon mustard inside and used swiss instead of gruyere. Then fried it in coconut oil. Read More
Rating: 5 stars
I have made this recipe several times, my crowd loves it. I have found that mixing the corned beef, kraut and cheese works great. Adjust the ratios to your liking. Just one scoop of mixture and roll it up, careful not to over fill. If you have time to cook a corned beef ahead of time it is best, say in the crock pot while your at work. Shave deli corned beef is also good, but I like to give it an added chopping (helps with mixing). I prefer using shredded swiss cheese, it taste great and makes mixing everything together easy. This is a great recipe, enjoy. Read More
Rating: 5 stars
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 mustard dipping sauce but I'm sure Thousand Island would be good too. Read More
Rating: 5 stars
These are great!!! Read More