Air Fryer Reuben Egg Rolls (Crispy in 20 Minutes)

These Air Fryer Reuben Egg Rolls take everything you love about a classic Reuben sandwich — salty corned beef, melty Swiss, tangy sauerkraut — and wrap it in a shatteringly crisp egg roll wrapper. No deep fryer, no pot of oil, no smell lingering in your kitchen for two days. Twenty minutes start to finish.

They’re the appetizer that disappears first at every St. Patrick’s Day party, and they’re just as good in October during a football game. If you’ve got leftover corned beef in the fridge, this is the single best thing you can do with it.

Why You’ll Love These Reuben Egg Rolls

• 20 minutes, start to finish. Ten minutes of rolling, ten minutes of cooking.
• Five ingredients. All of them from the deli counter and the refrigerated section.
• Genuinely crispy. The air fryer’s circulating heat browns the wrapper better than an oven ever will.
• The best use for leftover corned beef. Nobody feels like they’re eating leftovers.
• No oil, no mess. A quick spritz of cooking spray does the whole job.
• Freezer-friendly. Roll a double batch, freeze half, cook them straight from frozen.
• Make-ahead friendly. Assemble up to 24 hours before your guests arrive.

Ingredients for Air Fryer Reuben Egg Rolls

• Deli corned beef — Ask for it sliced thin at the counter. Thin slices roll tighter and won’t tear the wrapper. Leftover home-cooked corned beef works beautifully too.
• Swiss cheese — Sliced, not shredded. A whole slice creates a barrier that keeps the sauerkraut moisture off the wrapper.
• Sauerkraut — Drained and wrung out thoroughly. This is the one step that decides whether your egg rolls are crispy or sad.
• Russian dressing — A tablespoon mixed into the sauerkraut, plus more for dipping.
• Egg roll wrappers — Refrigerated section, usually near the tofu. Buy the large square ones, not wonton wrappers.
• Water — For sealing the seams. Just a small bowl.

Russian Dressing vs. Thousand Island — Which One Belongs on a Reuben?

Both work, and people argue about this constantly.

A traditional Reuben calls for Russian dressing, which is sharper and spicier — it typically has horseradish and chili sauce in it. Thousand Island is sweeter and milder, built on ketchup and sweet pickle relish.

I use Russian dressing inside the egg rolls because the extra bite cuts through the richness of the cheese and corned beef. But if all you have is homemade Thousand Island dressing, use it — nobody at your party will file a complaint. Serve either one on the side for dipping.

How to Make Air Fryer Reuben Egg Rolls

Step 1 — Preheat. Set your air fryer to 370°F (190°C) and let it run for 3 to 5 minutes. A preheated basket is the difference between crisp and chewy.

Step 2 — Dry the sauerkraut. Pile the sauerkraut into the center of a clean kitchen towel, gather the corners, and wring it out over the sink. Keep going until barely anything comes out. Transfer to a small bowl and stir in 1 tablespoon of Russian dressing.

Step 3 — Build the egg rolls. Lay a wrapper on your work surface with one corner pointing at you, like a diamond. Place a slice of Swiss on the bottom third, then corned beef, then a spoonful of the sauerkraut mixture. Don’t overfill — about 2 to 3 tablespoons of filling total.

Step 4 — Roll and seal. Fold the bottom corner up over the filling and tuck it snug. Fold both side corners in toward the center. Roll upward, keeping it tight. Dip a fingertip in water, run it along the top corner, and press to seal. Repeat until you have 12.

Step 5 — Air fry. Spray the basket with nonstick cooking spray. Arrange the egg rolls seam-side down in a single layer, not touching — you’ll need two or three batches depending on your air fryer’s size. Cook 5 minutes, flip, spray the tops, and cook 5 minutes more until deep golden.

Step 6 — Serve. Straight out of the basket, with extra Russian dressing for dipping.

No Air Fryer? Oven and Deep Fry Instructions

• In the oven: Preheat to 400°F. Arrange the egg rolls on a wire rack set inside a rimmed baking sheet — the rack matters, it lets air circulate underneath so the bottoms don’t steam. Spray generously with cooking spray. Bake 15 to 20 minutes, flipping halfway, until golden.
• Deep fried: Heat 2 inches of neutral oil (canola or vegetable) to 350°F in a heavy pot. Fry 2 to 3 at a time for 2 to 3 minutes, turning once, until deep golden brown. Drain on a wire rack, not paper towels — paper towels trap steam and soften the bottom.

For more temperature and timing guidance across recipes, my air fryer charts and cooking tips cover the conversions I use most.

How to Freeze Reuben Egg Rolls (and Cook Them from Frozen)

This is the make-ahead trick worth knowing.

To freeze uncooked: Roll the egg rolls, arrange them on a parchment-lined baking sheet without touching, and freeze until solid — about 2 hours. Transfer to a freezer bag, press out the air, and freeze up to 3 months.

To cook from frozen: Do not thaw. Spray the frozen egg rolls with cooking spray and air fry at 325°F for 12 to 14 minutes, flipping halfway. The lower temperature gives the filling time to heat through before the wrapper over-browns.

To freeze cooked: Cool completely, freeze flat, then bag. Reheat at 350°F for 4 to 6 minutes.

The Best Way to Use Leftover Corned Beef

If you cooked a whole brisket for St. Patrick’s Day, you’re looking at three days of sandwiches. These egg rolls break the cycle.

Chop or shred the leftover corned beef rather than trying to slice it thin — home-cooked brisket is more tender and tears rather than slices cleanly. About 8 ounces fills 12 egg rolls. If you’re starting from scratch, my air fryer corned beef brisket gives you both the holiday dinner and the leftovers for these.

Leftovers also work in Air Fryer Reuben Fritters if you’d rather skip the rolling entirely, or in a classic air fryer Reuben sandwich when you want the original. For a deli-style version, there’s my Arby’s copycat Reuben.

Recipe Variations

• Mini egg rolls. Use wonton wrappers and halve the filling. Air fry 6 to 7 minutes total. Great on a party platter.
• Pastrami egg rolls. Swap corned beef for thin-sliced pastrami. Smokier, a little peppery.
• Rachel egg rolls. Turkey instead of corned beef, coleslaw instead of sauerkraut — the Reuben’s lighter cousin.
• Vegetarian. Marinated grilled portobello or tempeh in place of the meat. Keep the Swiss and sauerkraut.
• Spicy. Add pickled jalapeño slices or a teaspoon of spicy brown mustard to the sauerkraut mixture. Serve with spicy chipotle dipping sauce.
• Extra sharp. Trade Swiss for Gruyère. Nuttier and more assertive.
• Bacon Reuben. Crumble two strips of crisp bacon into the filling.

How to Store and Reheat

Refrigerator: Cool completely, then store in an airtight container up to 3 days. Storing them warm creates condensation, which turns crisp wrappers limp.

Freezer: Up to 3 months, cooked or uncooked (see the freezing section above).

Reheating: Air fryer at 350°F for 4 to 6 minutes, flipping halfway. Skip the microwave entirely — it turns the wrapper into rubber.

What to Serve with Reuben Egg Rolls

The egg rolls are rich and salty, so lean toward sides with acid and crunch. A creamy, tangy slaw like my copycat Tony Roma’s coleslaw is the natural partner — it echoes the sauerkraut without repeating it.

For something heartier, air fryer potato wedges or crabby cheese fries round out a full appetizer spread.

On the dipping front, Russian dressing is traditional, but avocado lime ranch is a surprisingly good foil for the salt. And if you’re building a bigger party menu, browse my game day appetizers — an air fryer cheeseburger crunch wrap alongside these covers a lot of ground.

Planning a full St. Patrick’s Day menu? My weekly meal plans are a good starting point.

ir Fryer Reuben Egg Rolls FAQs

Can I make Reuben egg rolls ahead of time?

Yes. Assemble them, arrange them in a single layer on a tray, cover tightly with plastic wrap, and refrigerate up to 24 hours. Cook straight from the fridge — no extra time needed. For longer than a day, freeze them instead.

What kind of cheese is best for Reuben egg rolls?

Swiss is traditional and melts perfectly. Gruyère gives you a nuttier, sharper result. Provolone and mozzarella both work if that’s what’s in the fridge, though they’re milder than a classic Reuben calls for. Use sliced cheese rather than shredded.

Why are my egg rolls soggy instead of crispy?

Excess moisture in the sauerkraut, nine times out of ten. Wring it out in a kitchen towel until almost nothing comes out. The other common cause is crowding the basket — the egg rolls need space between them for air to circulate.

Can I use store-bought corned beef?

Absolutely. Deli-sliced corned beef is what I use most of the time, and thin slices actually roll more neatly than home-cooked brisket. Ask the deli counter for a thin cut.

What’s the difference between Reuben egg rolls and Irish egg rolls?

They’re the same thing under two names. “Irish egg roll” is the term some restaurants use because of the corned-beef-and-cabbage association with St. Patrick’s Day. The filling is identical.

How long do you cook egg rolls in an air fryer?

Ten minutes total at 370°F — five minutes, flip and spray, then five more. Times shift slightly by model, so check at the eight-minute mark the first time you make them. From frozen, cook at 325°F for 12 to 14 minutes.

Can I cook these in the oven instead?

Yes. Bake at 400°F on a wire rack set in a baking sheet for 15 to 20 minutes, flipping halfway. Spray generously — oven heat browns less aggressively than an air fryer, so the oil coating matters more.

Once you’ve made these once, you’ll start looking for excuses. They work for St. Patrick’s Day, they work for game day, and they work on a Tuesday when there’s corned beef in the fridge and nobody wants another sandwich. If you make them, come back and leave a star rating — it genuinely helps other readers find the recipe.

For more recipes like this one, browse all my air fryer recipes.