Reuben Egg Roll


  • 16 oz Buddig Original Corned Beef
  • 8 egg roll wrappers
  • 1 cup sauerkraut - well drained and packed down
  • 2 oz Thousand Island salad dressing
  • 2 slices bacon
  • 1 tbsp flour
  • 1 oz water
  • 8 oz cheddar cheese spread (such as Merkt's or Kaukauna)
  • 6 oz brown ale or 1 cup Dijon mustard - or spicy brown mustard


35 minutes


4 servings


  • Set oven to 425° F.
  • Cook bacon in a hot pan until crispy, chop and set aside for dipping sauce. Drain excess fat from pan.
  • Thoroughly drain sauerkraut and add to pan, sauté briefly until pan drippings are well absorbed by sauerkraut. Remove from heat and cool.
  • Make slurry of flour and water in a small bowl.
  • Lay out one egg roll skin with a corner pointed toward you. Brush a little flour slurry around the edges of the skin.
  • Layer 2 oz. of Buddig Corned Beef in center of egg roll skin.
  • Spread 1-2 tsp. of Thousand Island dressing across center of corned beef, add 1/8 cup of sauerkraut mixture on top of mustard and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll.
  • Place egg rolls onto well-oiled sheet pan seam-side down and bake in oven for 15–20 minutes, or until golden brown.
  • Place cheese spread in microwave safe bowl, place in microwave to soften.
  • Add ½ cup brown ale and bacon to softened cheese, mix thoroughly.
  • Serve, or...
  • Serve with Dijon or brown mustard as dipping sauce.