Ingredients
– 8 egg roll wrappers
– 1/2 pound of deli-sliced corned beef, roughly chopped
– 1 cup of sauerkraut, drained and patted dry
– 1 cup of Swiss cheese, shredded
– 1/2 cup of Russian dressing, plus extra for dipping
– Cooking spray, for greasing the foil tray
Directions
1. Preheat your oven to 400°F (200°C). Generously grease a tin foil tray with cooking spray.
2. Lay an egg roll wrapper on a clean surface. Place a heap of corned beef in the center, topped with sauerkraut and a sprinkle of cheese.
3. Drizzle a small amount of Russian dressing over the filling. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly to close. Seal the edge with a bit of water if needed.
4. Place the egg roll, seam side down, in your greased tin foil tray. Repeat with the remaining wrappers and filling.
5. Lightly spray the tops of the egg rolls with cooking spray – this helps get that golden, crunchy texture.
6. Bake for 10-15 minutes, or until the wrappers are golden and crisp. Be sure to keep an eye on them so they don’t burn!
7. Remove from the oven and let them cool for a couple of minutes before serving with a side of Russian dressing for dipping.
Variations & Tips
– Go wild with the dipping sauces if Russian dressing isn’t your thing. Try Thousand Island or even a spicy mustard.
– If you’re not a fan of sauerkraut, pickled cabbage is a milder alternative.
– For a vegetarian twist, swap out the corned beef for grilled veggies or a meat substitute.
– Make these ahead of time and freeze them separately on a baking sheet. Once frozen, transfer to a freezer bag for a quick bake on those extra hectic days.

Kneading a bit of comfort into your bustling life doesn’t have to be complicated. These Baked Reuben Egg Rolls are proof that with a bit of creativity, you can whip up something that’s both fun to make and a delight to your taste buds. Enjoy, my friends!