Pastrami Reuben Egg Rolls

Course: Appetizer

Cuisine: Universal

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 153kcal

Author: Lauren

If you're looking for a new fun egg roll variation, you have to try these Pastrami Reuben Egg Rolls! A crispy, flakey egg roll stuffed with peppery pastrami, creamy swiss cheese, sauerkraut and dipped in perfectly sweet and tangy Thousand Island dressing. Easy to make in the air fryer or oven!

Print Recipe

Ingredients

8 egg roll wrappers
6- oz. deli pastrami or corned beef
8 slices reduced-fat swiss cheese cut into 1/2 inch slices
1.5 cup sauerkraut - about 1 cup after drained
Lite Thousand Island dressing for serving

Instructions

Position egg roll wrappers in a diagonal shape on a flat surface. I like to do them all at once but you can work in batches or do one at a time.
To the bottom third of each wrapper, add 2 Tbsp of the chopped pastrami, one of the cheese slices (cut into slices) and 2 Tbsp of sauerkraut.
Grab a small bowl of water. Working with one egg roll at a time, dip your fingers in the water and run it along the edges (this will help seal the wrapper). Fold the bottom diagonal over the filling. Then fold the right and left corners in and tightly roll the egg roll up. Repeat for the rest of the egg rolls.
To Air Fry: Preheat air fryer to 375F. Once preheated, generously spray egg rolls with cooking spray on both sides and place in the air fryer basket in a single layer (work in batches if you need to). Air fry for 8-10 minutes, flipping halfway, or until golden and crispy.
To Bake in Oven: Preheat oven to 400F. Once preheated, generously spray egg rolls with cooking spray on both sides and place on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway, or until crispy.
Serve with Thousand Island dressing (or Russian dressing) and enjoy!

Notes

To store: Store any leftover egg rolls in an airtight container in the fridge for 3-4 days.

To reheat: Reheat leftover egg rolls in the air fryer or toaster oven for 3-4 minutes or until warmed through. This is ideal so that the egg roll wrapper will crisp up again. You can also reheat in the oven for 5-10 minutes, just be sure the outside doesn’t start to burn. You can pop them in the microwave for a few seconds to help get the inside hot but will need to toast them outside to get crispy.

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