Flannels & Pearls

Reuben Rolls

Who doesn’t love appetizers? With the Super Bowl approaching, along with St. Patty’s Day around the corner, I thought it was a great time to introduce Reuben rolls. Although, one never really needs an excuse to make Reuben rolls. Or any appetizer for that matter. They are absolutely scrumptious!!! I believe in giving credit where credit is due, I did find the recipe on www.ragester.com and that author said she actually got the recipe from someone else. Needless to say, I did not come up with Reuben rolls all on my own. However, the sauce is my own concoction. I’ve made Reuben rolls many times for friends and family and they’ve always been a big hit. Just a forewarning, Reuben rolls aren’t a light appetizer. You could very well eat them as a meal…you’ve got your protein, dairy, carbs, vegetable (and it’s fermented!!) all wrapped into one delicious morsel. Here’s how it’s done.

Shred 6-8 ounces of Swiss cheese. I always prefer to buy blocks of cheese and shred them myself. I just think it melts better. It even looks better than pre-shredded cheese.

Cut, dice, chop – I don’t care which – 8 to 9 ounces of deli sliced corned beef.

Throw shredded cheese, corned beef, and a pint of drained sauerkraut in a large bowl. Evenly distribute. That means, get in there and use your hands. Mix in about 1 teaspoon of onion powder. If you are an onion lover, you may opt for adding diced onions in here instead. Your call.

Fill a small container with water and have a pastry brush handy. Spread out a single egg roll sheet. Add a heaping spoon or more of the filling you just made, to the center of the wrap. With your pastry brush, wet the edges.

Bring edges together to form a pocket or roll burrito style. Run brush over the edges again to form a seal.

I added a couple of inches of oil to my Dutch oven (vegetable or canola). I’m pretty sure I had a little bit of every kind of oil in this picture, including olive. I often improvise! When your oil is fairly hot (I kept mine at medium and it was hot enough), add a few rolls. Just don’t crowd them.

Cook a couple of minutes on each side. You’ll need to watch them so they don’t get too dark.

When they look golden brown, remove with a slotted spoon and place on paper towels.

Because I wanted to serve mine all at one time, I heated my oven to 250 degrees, placed my fried rolls on a baking sheet, and placed in the oven until all the rolls were done being fried.

Finished Reuben Roll
Reuben Rolls Dipping Sauce

The original recipe called for Thousand Island dressing, so if that floats your boat, just use that. Some of my family prefer it. I’m not a 1000 Island fan, so I made a dipping sauce with spicy brown mustard instead. Feel free to adapt to your own liking. That’s the fun of cooking. In a small bowl, add half a cup spicy brown mustard, 2 tablespoons mayonnaise, 2 tablespoons white wine (any dry white would work), 1 tablespoon vinegar, 1 teaspoon onion powder, dash of Worcestershire sauce. Whisk together until combined. Taste and adjust accordingly. This is a “strong,” tangy sauce and it may not suit you. I, however, could lick the bowl. And maybe I just did. You can make it ahead of time, just refrigerate until ready to use.

I have tried baking Reuben rolls, but I just haven’t had much luck. My friend tried them in her air fryer recently and found it worked pretty well. I rarely fry foods, but this will be one of my exceptions.

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Reuben Rolls with Dipping Sauce

Course Appetizer
Servings 15 rolls


  • 6-8 oz. Swiss cheese shredded
  • 8-9 oz. corned beef deli sliced
  • 1 pint sauerkraut drained
  • 1 tsp. onion powder or raw onion if you prefer
  • 1 package egg roll sheets 12-15 per pack
  • vegetable or canola oil for frying
  • Dipping Sauce
  • 1/2 C. spicy brown mustard
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. dry white wine
  • 1 Tbsp. vinegar
  • 1 tsp. onion powder
  • dash Worcestershire sauce


  • Shred cheese and chop corned beef into small pieces. Combine in a large bowl with sauerkraut and onion powder. Fill a small container with water to wet the pastry brush. Lay out a single egg roll sheet. Place a heaping spoonful or more in the center of the sheet. With the brush, wet edges. Fold into a pocket or a “burrito.” Seal edges with a little more water. Repeat until you’ve used all the sheets and/or filling.
  • In a Dutch oven (or other large pot or pan), heat a couple of inches of oil to medium heat. Add 3 or 4 rolls to the oil, do not crowd them. Cook until both sides are golden brown, about 3 minutes per side. Remove with a slotted spoon, place on a paper towel. If you’d like to keep them warm while cooking the rest, place on a baking sheet in a 250 degree oven.
  • Dipping Sauce
  • Whisk all ingredients together. Taste as you go, subtract, add, or omit what you wish! Or just use Thousand Island Dressing.