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Reuben Eggrolls

Can one still be considered a food blogger when she did not eat or blog for an entire week? For my sake, I hope the answer is yes.

I AM BACK! Watch out world.

Are you wondering where I have been? Well, it is simple – I was very sick. It all started a week ago Saturday and by Sunday evening I couldn’t swallow. Because I thought it was strep throat and {foolishly} thought I could beat it on my own, I defied Nick’s request to go to the doctor on Monday.

That was a BIG mistake.

I knew something was terribly wrong when popsicles did not feel good going down my throat; nothing was cooling the shards-of-glass-feeling I was having. Plus, I could barely swallow. So eating a Popsicle took 4 times longer to eat one than it normally takes.

I was a hot mess.

Finally, I conceded and went to the doctor’s office on Tuesday morning. I was diagnosed, issued a prescription {that I am still taking} and within 24 hours I feel a million times better, but was still sick as a dog. It wasn’t until Friday that I felt normal enough to function as a human being.

Do you know what that means? On Saturday I planned a smorgasbord of a dinner. I made a bunch of fun appetizers; Nick and I had a great date-night in over some great conversation, business and The Big Bang Theory. It was heavenly.

I am going to share one of those appetizers with you today, which just happens to be my new favorite. Take a look at these Reuben Eggrolls.

Nutritional Information:
Servings: 10
Serving Size: 1
Calories: 194.5
Fat: 6.1 g
Carbohydrates: 21.3 g
Fat: 1.6 g
Protein: 11.5 g
Points+: 5


Recipe Adapted from Simply Gourmet Photograpy 

  • 5.5 ounces deli sliced Corned Beef, small dice
  • 5 ounces deli sliced Swiss Cheese, small cube
  • ½ cup Sauerkraut
  • 2 tablespoons Fat Free Thousand Island Dressing
  • 10 eggroll wrappers
  • Bowl of Water
  • Oil


  • Poor about ¼ to ½ inch of oil in large skillet
  • Heat oil over medium heat
  • While the oil is heating, mix together the first four ingredients in a medium dish
  • Now the fun part, spread out an egg roll wrapper and add about 2 or 3 large tablespoons of the mixture inside.
  • Fold over one corner, then fold in the two sides and roll {tightly} towards the last corner
  • Use water to seal the ends of the eggroll. This prevents the filling from spilling out & making the oil splatter everywhere!
  • Now gently add about 3 eggrolls into the hot oil. 
  • Fry until each side is golden brown. It took about 3 or 4 minutes per side {and kind of depends on how crispy you want them}
  • Let cool {if you can} and serve!

Nick and I LOVED these eggrolls so much. They are absolutely delicious, perfectly crunchy on the outside and it packs a powerful punch of cheesy Reuben goodness on the inside. This appetizer is the flawless marriage of Irish and Asian cuisine.  Do you think I am joking? Nope! I made another WHOLE batch last night for dinner, too. That is how much we loved them!!

I hope you give them a try!

Until Next Time,

Happy Frying 

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Reader Comments (12)

Got to Love this ... I'm thinking to myself add some bean sprouts and green onions
Thanks for the Idea...

April 25, 2012 | Unregistered CommenterJimysalad

Oh I love that idea!! I think bean sprouts would be a great addition. My funny doesn't like green onions, so I don't think he'd go for that. But next time I'll definitely have to remember the sprouts!! Thanks for a great idea!

April 25, 2012 | Registered CommenterCooking With Mel

These look amazing and not too fattening either. Yum!

April 25, 2012 | Unregistered CommenterBree

This looks like the perfect game day finger food! I bet a thousand island dipping sauce on the side would be wonderful with this, though I might be inclined to leave the dressing out of the egg rolls themselves in that case.

April 25, 2012 | Unregistered CommenterSamantha

I totally agree! If you want to dip, omit the thousand island dressing inside! I decided against the dipping sauce and put it inside! It worked perfectly; though using it as a dipping sauce would be just as good... Especially if you like a lot of thousand island!

April 25, 2012 | Registered CommenterCooking With Mel

Congratulations! This post was one of the top 5 viewed posts on Food Frenzy for April 2012.

April 30, 2012 | Unregistered CommenterFood Frenzy

These were so good! My picky 13 yr old ate 3 , didn't even notice the kraut. Hubby is a big Reuben fan, loved them and ate the 2 leftover the next day, just heated in the toaster oven. Great app or dinner idea, we had with a salad.

March 8, 2013 | Unregistered Commentergayle b

These were so good! My picky 13 yr old ate 3 , didn't even notice the kraut. Hubby is a big Reuben fan, loved them and ate the 2 leftover the next day, just heated in the toaster oven. Great app or dinner idea, we had with a salad.

March 8, 2013 | Unregistered Commentergayle b

These look delicious!! Can we possibly bake them also?

May 28, 2013 | Unregistered CommenterKrista Stacy

I am making these for a pre-St. Patrick's Day party for tomorrow! Can't wait, thx for posting!

March 14, 2014 | Unregistered Commentercarol

Ok...stupid question I'm sure... dice
the corned beef? Cube the swiss cheese?
I'm sure I am being too literal.

November 26, 2014 | Unregistered CommenterRick Martin

RIck - dice the corned beef and cut the swiss cheese into small slivers. It helps the cheese melt.
I hope you like these. They are delicious!

December 16, 2014 | Registered CommenterCooking With Mel

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