Reuben Eggrolls | Dixie Chik Cooks

Reuben Eggrolls

What do you think about turning a Reuben into an Eggroll? Reuben Eggrolls.

Reuben Eggrolls | Dixie Chik Cooks


Do you ever want to take your very favorite recipe and turn it into something else?

Reubens, which are my very favorite sandwich, always come to mind. I know it’s almost St. Patty’s Day – so how fun would it be to transform the typical Reuben sandwich into a handheld party appetizer?

Reuben Eggrolls | Dixie Chik Cooks

Pretty damn fun.

And delicious as hell, in my opinion.
Snake River Farms sent me a corned beef brisket to try, and let me tell you.

This is not your typical corned beef. It’s just as freakin’ exquisite as the rest of the stuff I’ve tasted from them. They DO NOT disappoint. Have you seen the steaks they sent me? Drop everything you’re doing and look at this.

I shared some of these eggrolls with friends at work and they didn’t even ask for the Thousand Island dip that I made – They said that the flavor was so good without it. 

Reubens aren’t the only thing you can do with this exquisite thing. Go here, here and here to see more corned beef goodness.


Reuben Eggrolls | Dixie Chik Cooks


Here’s your printable!

Reuben Eggrolls


  • Eggroll wrappers
  • 1 2 lb corned beef brisket (with seasoning), cooked and shredded (I cooked mine in a slow cooker on low for 10 hours with nothing but 1/2 cup water and the seasoning that came on it)
  • 16 oz can sauerkraut
  • 1 lb swiss cheese, sliced thin
  • Canola oil
  • Thousand Island dressing, for dipping


  • Brush the edges of eggroll wrappers with water.
  • Add a tbsp each of corned beef, sauerkraut and swiss cheese to each wrapper and roll in eggroll fashion.
  • Cover with damp paper towel until ready to cook.
  • Heat oil in a skillet over medium heat and add egg rolls, turning after about 2 minutes.
  • Cook for another two minutes and remove from heat.
  • Serve with Thousand Island dressing.
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This post was sponsored by Snake River Farms. All opinions are mine.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Roo

    This is genius! I can’t wait to try them out this weekend.

  2. Mary Frances

    That’s a great idea! and I can’t imagine how delicious it must taste with thousand island dressing.

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