I’ll be real with you right off the bat: I didn’t plan for Air Fryer Reuben Egg Rolls to become a “thing” in my kitchen. They started as a what-do-I-do-with-leftover-corned-beef situation and somehow turned into the one snack my friends now request every single time they come over. Funny how that works, right?
If you love a classic Reuben sandwich but also love crispy finger foods (and who doesn’t?), this recipe sits right in that sweet spot. Crunchy on the outside, melty on the inside, salty, tangy, and rich without feeling greasy. IMO, this is the kind of recipe that sticks around for years, not just a one-week food trend.
Let me walk you through exactly how I make these, what I’ve learned the hard way, and how to get them restaurant-level good at home.
Why Air Fryer Reuben Egg Rolls Just Make Sense
Ever bite into something and immediately think, Yeah… this shouldn’t work, but wow it does? That’s these egg rolls.
You get:
- Corned beef with that salty, savory punch
- Sauerkraut bringing tang and balance
- Swiss cheese doing what Swiss cheese does best (aka melt into glory)
- Crispy egg roll wrappers without deep frying
And the air fryer? Total game changer.
Why I stopped deep frying (and never looked back)
I used to deep fry these. They tasted amazing, but my kitchen smelled like a diner for two days, and I felt like I needed a nap afterward. The air fryer gives me:
- Crisp results with way less oil
- Faster cleanup (bless)
- More consistent browning
FYI, once you try these in the air fryer, it’s hard to justify pulling out a vat of oil again 🙂
Ingredients That Actually Matter (and Why)
I’ve tested this recipe more times than I want to admit. Small tweaks make a big difference here.
The Core Filling
Here’s what you’ll need and why each one matters:
- Corned beef (finely chopped)
Don’t shred it too much. You want texture, not mush. - Sauerkraut (well-drained)
I mean really drained. Soggy filling = sad egg rolls. - Swiss cheese (shredded)
Mild, nutty, and melts smoothly. Gruyère works too if you’re feeling fancy. - Thousand Island dressing
This ties everything together. Russian dressing also works.
Wrappers & Oil
- Egg roll wrappers
Spring roll wrappers won’t cut it here. - Avocado or olive oil spray
Light coat = crispy shell.
My Air Fryer Setup (Quick but Important)
I use a basket-style air fryer most days. Lately, I’ve been using the COSORI Pro II Air Fryer (5.8 QT), and it handles batches evenly without hot spots.
If you’re cooking for a crowd, a larger basket saves time. Smaller air fryers work fine—you’ll just cook in more batches.
How to Make Air Fryer Reuben Egg Rolls (Step-by-Step)
Step 1: Prep the Filling
I mix everything in a bowl:
- Corned beef
- Sauerkraut
- Swiss cheese
- Thousand Island
I stir gently until combined. I don’t overmix. Ever wondered why some egg rolls feel heavy? Overmixed fillings pack too tight and lose texture.
Step 2: Roll Them Up (Don’t Stress)
Rolling egg rolls feels intimidating until you do it twice.
Here’s my method:
- Lay wrapper like a diamond
- Spoon filling near the bottom
- Fold bottom corner over filling
- Fold in sides
- Roll tight and seal with water
If one looks ugly, congrats—you’re doing it right. They still taste amazing.
Step 3: Air Fry to Crispy Perfection
- Preheat air fryer to 380°F
- Lightly spray egg rolls with oil
- Cook 8–10 minutes, flipping halfway
I watch them during the last 2 minutes. Every air fryer runs a little different, and burnt Swiss cheese smells… unforgettable :/
Tips I Learned the Hard Way (So You Don’t Have To)
Drain the sauerkraut like your life depends on it
I squeeze mine in a clean kitchen towel. Moisture ruins crispiness faster than anything.
Don’t overfill
Less filling = better seal = less cheese leakage.
Spray evenly
Dry spots won’t brown properly.
Let them rest
Give them 2–3 minutes after cooking. The cheese sets slightly and won’t lava-burn your mouth.
Best Dipping Sauces (Beyond the Obvious)
Sure, Thousand Island works. But if you want to mix things up:
- Spicy mustard + honey
- Russian dressing with extra horseradish
- Garlic aioli (trust me)
I usually serve two options because people like choices. Or maybe I just like sauces. Both can be true.
Tools That Actually Help (Not Sponsored, Just Useful)
A good air fryer is obvious, but these help too:
- Silicone oil sprayer – Even misting matters
https://amzn.to/3LF0NqZ - Bamboo tongs – Gentle flipping without tearing wrappers
https://amzn.to/3LCO2x6
Small tools, big difference.
How I Serve These (And When)
These egg rolls show up a lot in my house:
- Game day snacks
- Party appetizers
- “I don’t feel like cooking dinner” nights
I pair them with:
- Dill pickles
- Simple coleslaw
- Cold beer or sparkling water
They disappear fast. Like… suspiciously fast.
Storage & Reheating (Yes, They Reheat Well)
If you somehow have leftovers:
- Store in airtight container up to 3 days
- Reheat in air fryer at 350°F for 3–4 minutes
Microwaving works, but you’ll lose the crunch. IMO, the air fryer is worth the extra minute.
Ingredients
Method
- In a bowl, combine corned beef, sauerkraut, Swiss cheese, and dressing.
- Lay an egg roll wrapper in a diamond shape.
- Add 2 tablespoons of filling near the bottom corner.
- Fold bottom over filling, fold in sides, roll tightly, and seal edge with water.
- Preheat air fryer to 380°F.
- Lightly spray egg rolls with oil and place in basket.
- Cook 8–10 minutes, flipping halfway, until golden and crisp.
- Rest for 2 minutes before serving.
Notes
- Drain sauerkraut extremely well to avoid soggy egg rolls.
- Don’t overcrowd the air fryer basket.
- Flip gently to prevent tearing wrappers.
- Best served hot and fresh.
Final Thoughts (Before You Run to the Kitchen)
These Air Fryer Reuben Egg Rolls hit that rare combo of nostalgic and new. They feel indulgent without being heavy, and they work just as well for a crowd as they do for a random Tuesday night.
If you make them once, you’ll make them again. That’s usually my test for a keeper recipe.
Ready for the printable version? Let’s do it.