Bright, crispy, and packed with punchy flavors, these Rye Reuben Egg Rolls bring together the spirit of diner comfort food and playful innovation. Perfect for anyone who loves cooking, recipes, bon apetit style twists, this recipe layers homemade corned beef, tangy sauerkraut, melty Swiss, and a horseradish-forward Russian dip inside a flaky rye-infused wrapper. The result is crunchy on the outside, molten and savory on the inside, and utterly addictive.
What makes a great egg roll
There are three must-hits for a successful egg roll: a flaky, bubbly exterior; a substantial, hot filling; and structural integrity so the wrapper stays crisp while sitting on the plate. Achieving that balance starts with keeping fillings from being too wet, building a filling with distinct components, and using a sturdier dough that crisps without becoming toothsome.
Ingredients
Corned Brisket
- 7 quarts water
- Equal parts sugar and curing salt (sodium nitrite)
- Kosher salt, peppercorns, bay leaf, mustard seed
- 1 trimmed brisket (for corned beef)
- Ice to keep the brine cold during initial submersion
Filling
- Cooked and chopped corned beef
- Shredded or chopped Swiss cheese
- Well-drained sauerkraut (squeeze out excess brine)
- Whole mustard seeds or prepared mustard for texture and brightness
Rye Wonton Dough (wrapper)
- All-purpose flour and rye flour (split 50/50)
- Salt and a pinch of baking powder
- Egg yolks
- 1 1/2 cups ice cold water
- Cornstarch for dusting while rolling
Russian Dipping Sauce
- Mayonnaise
- Ketchup
- Fresh lemon juice
- Worcestershire or Maggi for umami
- Fresh horseradish — generous, for a bright kick
How to make Rye Reuben Egg Rolls
- Make the corned beef: Combine water, sugar, curing salt, kosher salt, peppercorns, bay leaf, and mustard seed. Brine the brisket in the cold solution for 5–7 days, keeping the meat cold. When ready, cook the brisket in a 275°F oven for 3–4 hours until tender. Cool and chop finely so the texture is homogeneous in every bite.
- Prepare the filling: Chop Swiss cheese and squeeze excess liquid from sauerkraut. Mix chopped corned beef, Swiss, kraut, and mustard seed. Taste and adjust balance: the meat brings umami, cheese brings creaminess, and kraut plus mustard bring bright acidity.
- Make the dough: Combine AP and rye flours, salt, baking powder, egg yolks, and ice cold water into a shaggy dough. Knead briefly (similar to pasta), rest under a damp towel for about an hour, then portion and roll out to roughly 1/8 inch thickness. Dust with cornstarch so sheets do not stick.
- Fill and wrap: Use a generous handful of filling; compact slightly to avoid air pockets. Moisten edges with water, fold, and seal tightly so the roll is compact and structurally sound.
- Fry: Heat oil to 350°F and fry for 3–4 minutes until golden brown and bubbly. Avoid frying too hot or too cool so the outside crisps evenly while the filling becomes molten.
Finishing touches and serving
Slice the egg rolls on a hard bias to show the filling, fan them on a plate, and serve with the horseradish-heavy Russian sauce. The contrast of crunchy wrapper, tender corned beef, bright kraut, and sharp sauce is the hallmark of a successful Rye Reuben Egg Roll.
Expert tips
- Keep the filling dry: Squeeze sauerkraut and avoid wet mix-ins to prevent sogginess.
- Rest the dough: A rested dough bounces back and holds up to heavy fillings without bursting.
- Temperature matters: Fry at 350°F so the exterior crisps and the interior finishes heating without becoming greasy.
- Make ahead: The corned beef can be brined and cooked in advance — great for batch cooking and party prep.
Why this works
This recipe keeps the best parts of diner-style favorites while swapping flavors in fun, thoughtful ways. It is a love letter to classic cooking, recipes, bon apetit creativity — turning familiar components into a handheld delight that stays crisp and delivers bold, balanced flavor.
Want to give it a try?
These Rye Reuben Egg Rolls are perfect for small gatherings, game day, or a joyful weeknight experiment. With a little advance prep, they come together quickly and make an impressive, delicious snack or starter.
"If somebody shoves a bite of this into your mouth, you would think you were eating a Reuben."
For fans of cooking, recipes, bon apetit inspired twists, this recipe offers a playful way to celebrate classic New York flavors in a new format. Enjoy the crunch and the melt with every bite.
This article was created from the video NYC Diner Recreates Chili's Southwestern Eggrolls | Bon Appétit with the help of AI.
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