Corned Beef Egg Rolls with Russian Dressing are a fun and tasty twist on two classic favorites. Crispy egg roll wrappers packed with savory corned beef, tangy sauerkraut, and melty cheese make these bites irresistible. The creamy, slightly tangy Russian dressing on the side adds just the right touch to bring everything together.
I love making these when I want something a little different but still super comforting. It’s like having a little party in every bite! I find that letting the corned beef drain off a bit before wrapping helps keep the egg rolls nice and crispy. Plus, I always make an extra batch of Russian dressing because it’s so good for dipping.
These egg rolls are perfect for sharing at a casual get-together or as a fun appetizer before dinner. They’re great served hot and crispy straight from the pan, and the cold creaminess of the Russian dressing balances the warm filling perfectly. Whenever I bring these to a party, they disappear fast!
Key Ingredients & Substitutions
Corned Beef: Using cooked, finely chopped corned beef gives the egg rolls their classic flavor. Leftover corned beef works great here, and you can also swap with pastrami for a different twist.
Swiss Cheese: Adds a creamy, mild taste that melts nicely. If you need a substitute, provolone or mozzarella will work well too.
Sauerkraut: This is optional but adds a nice tang and crunch. If you don’t like it or want less acidity, try finely chopped cabbage instead.
Egg Roll Wrappers: These are key for the crispy texture. If unavailable, you could use wonton wrappers but expect smaller rolls and shorter cooking times.
Russian Dressing Ingredients: Mayonnaise and ketchup form the base, horseradish adds kick, while pickle relish gives some sweetness and texture. You can adjust horseradish amount for more or less heat.
How Do I Wrap and Seal Corned Beef Egg Rolls Properly?
Wrapping egg rolls can be tricky if you’re new to it. Here’s a simple way to get a tight, sealed roll that won’t burst while frying:
- Place the wrapper on the surface like a diamond with one corner toward you.
- Spoon the filling near the closest corner—don’t overfill, about 2 tablespoons is enough.
- Fold that corner over the filling, then tuck in the side corners toward the center.
- Roll the wrapper tightly forward toward the top corner.
- Brush a little water on the last corner to make it stick, then press firmly to seal.
Keeping the roll tight helps avoid oil leaks during frying. Practice makes perfect, and even if a roll opens slightly, it still tastes great!
Equipment You’ll Need
- Deep skillet or fryer – I like this because it’s easy to control the oil temperature and fry the egg rolls evenly.
- Thermometer – helps you keep the oil at 350°F so the egg rolls turn crispy and golden.
- Slotted spoon – perfect for gently lowering and removing the fried egg rolls without splatters.
- Paper towels – for draining excess oil and keeping the egg rolls crispy.
- Mixing bowls – for preparing the filling and dressing easily.
Flavor Variations & Add-Ins
- Use sliced pastrami instead of corned beef for a smoky flavor that pairs well with Swiss cheese.
- Switch Swiss cheese with cheddar or mozzarella for a different cheesy twist.
- Mix in some diced pickles or chopped apples into the filling for added tang and sweetness.
- Spice it up with a dash of paprika or hot sauce mixed into the dressing for extra heat.
Corned Beef Egg Rolls with Russian Dressing
Ingredients You’ll Need:
For the Corned Beef Egg Rolls:
- 2 cups cooked corned beef, finely chopped or shredded
- 1 cup shredded Swiss cheese
- 1/2 cup sauerkraut, drained and finely chopped (optional)
- 1/4 cup chopped green onions
- 1 teaspoon Dijon mustard
- 1 package egg roll wrappers (about 12 wrappers)
- Vegetable oil for frying
For the Russian Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 tablespoon sweet pickle relish
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble the egg rolls, plus 10 minutes for frying. You will also spend just a few minutes mixing the Russian dressing. Altogether, expect around 30–35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the chopped corned beef, shredded Swiss cheese, sauerkraut (if using), chopped green onions, and Dijon mustard until well combined. Set this mixture aside while you get your wrappers ready.
2. Assemble the Egg Rolls:
Place one egg roll wrapper on a clean flat surface with a corner pointing toward you, forming a diamond shape. Spoon about 2 tablespoons of the corned beef filling near the corner closest to you. Fold that corner over the filling, then fold in the left and right corners snugly. Roll the wrapper tightly toward the top corner. Dab a little water on the top corner to seal the roll firmly. Repeat with all wrappers and filling.
3. Heat the Oil:
Pour vegetable oil into a deep skillet or fryer to about 2 inches deep. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle and bubble immediately.
4. Fry the Egg Rolls:
Carefully place a few egg rolls into the hot oil, being sure not to crowd the pan. Fry them for 3 to 5 minutes, turning occasionally, until they turn golden brown and crispy all over.
5. Drain and Cool:
Use a slotted spoon to remove the egg rolls from the oil and let them drain on a plate lined with paper towels. This helps keep them crispy and removes excess oil.
6. Make the Russian Dressing:
In a small bowl, stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, and sweet pickle relish until smooth. Season with salt and pepper to your liking.
7. Serve and Enjoy:
Arrange the crispy corned beef egg rolls on a serving platter. Sprinkle chopped fresh chives on top if you like. Serve with the Russian dressing on the side for dipping. Enjoy your delicious, flavorful snack!
Can I Use Frozen Corned Beef for This Recipe?
Yes, you can use frozen corned beef, but be sure to thaw it completely in the fridge overnight before chopping. Pat it dry to avoid extra moisture in the filling, which can make the egg rolls soggy.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! For a healthier option, brush the assembled egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through until crisp and golden.
How Should I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or air fryer to keep them crispy, rather than the microwave which can make them soggy.
What Can I Substitute for Sauerkraut?
If you’re not a fan of sauerkraut, finely chopped cabbage or even coleslaw mix works well to add crunch without the tang. Just drain it well to prevent excess moisture.