8 egg roll wrappers
1/2 pound deli-sliced corned beef, roughly chopped
1 cup sauerkraut, drained and patted dry
1 cup Swiss cheese, shredded
1/2 cup Russian dressing, plus extra for dipping
Cooking spray, for greasing the foil tray
Directions:
Kick things off by preheating your oven to 400°F (200°C). Grab a tin foil tray and give it a good spray with cooking spray.
Take an egg roll wrapper and lay it flat on a clean surface. Scoop a generous amount of corned beef into the center, then top with sauerkraut and a good sprinkle of Swiss cheese.
Drizzle a bit of Russian dressing right over the top. Begin folding by bringing the bottom corner up over the filling, then tuck in the sides, and roll it up tightly to ensure none of that tasty filling escapes.
Place the rolled egg roll seam side down in the greased tray. Continue with the rest of the wrappers and filling.
Give the tops of the egg rolls a light spray with cooking spray to help them achieve that irresistible golden crispiness.
Slide the tray into the oven and bake for 10-15 minutes, or until they are golden and crispy. Keep an eye on them to make sure they don’t get too toasty!
Take them out of the oven, let them cool just a tad, and then they’re ready to serve with some extra Russian dressing for that perfect dip.
Variations & Tips:
Mix up the dipping sauces if Russian dressing isn’t your jam. Thousand Island or a spicy mustard can add a nice twist.
Not into sauerkraut? Try using pickled cabbage for a milder flavor.
Vegetarians in the house? Swap the corned beef for some grilled veggies or a meat substitute to keep everyone happy.
You can even make these ahead of time and freeze them. Just pop them in the oven when you’re ready for a quick and tasty treat.
These Baked Reuben Egg Rolls are not just a dish but a delightful experience, bringing a dash of comfort to your weekend with every crunchy bite. So, roll up your sleeves and roll up some Reuben goodness—it’s time to enjoy a simple pleasure that’s big on flavor!
