Baked Reuben Egg Rolls
Cuisine: Irish
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
When the leprechauns are done with their holiday mischief, this fun recipe is a tasty way to use up all that leftover corned beef!
  • 2 C chopped leftover cooked corned beef
  • 1 C strained and chopped sauerkraut
  • 2 C shredded Swiss cheese
  • 1 package egg roll wraps (you will need 18 total)
  • 2 Tbsp high heat oil (vegetable, canola, or peanut)
  • Thousand Island dressing or Russian dressing
  1. Preheat oven to 400ºF. Combine the corned beef, sauerkraut, and Swiss cheese in a medium mixing bowl. Be sure to trim any excess fat off of the corned beef.
  2. To fill the egg rolls add ¼ C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.
  3. Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400º F oven for 10-12 minutes, or until golden brown. Best served immediately with Russian or Thousand Island dressing.
Makes 16 egg rolls total. 2 egg rolls is the recommended serving size. Nutrition information does not include the dressing as part of the calculation, as this will vary with brand.
Recipe by Simple Seasonal at