Reuben Egg Rolls
Egg rolls stuffed with corned beef, Swiss cheese, sauerkraut, and Russian dressing, air-fried until crisp and served with dressing for dipping. Ready in 30min (prep 20min, cook 10min).
⏱️ Prep: 20 min🍳 Cook: 10 min
Ingredients
| 4 ounces | 115 g | cream cheese |
| 2 tablespoons | 30 ml | Russian Dressing, plus more for dipping |
| 1 tablespoon | 15 ml | prepared horseradish |
| 3/4 pound | 340 g | sliced corned beef, chopped |
| 1 1/2 cups | 360 ml | shredded Swiss cheese |
| 1/2 cup | 120 ml | sauerkraut, drained |
| 16 | egg roll wrappers | |
| 1 | egg, beaten | |
| — | cooking spray |
Instructions
- Mix cream cheese, Russian dressing, and horseradish together in a bowl; stir in corned beef, Swiss cheese, and sauerkraut until evenly combined.
- Fill each egg roll wrapper with corned beef mixture just below the center of the wrapper. Fold the bottom point over the filling and tuck under. Fold in both sides and roll up tightly. Seal the wrapper with beaten egg. Repeat until all egg rolls are complete.
- Spray CrispLid fryer basket with cooking spray.
- Place egg rolls in a single layer in prepared CrispLid air fryer basket, working in batches as needed. Spray egg rolls with cooking spray. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 400°F (200°C) and cook for 5 minutes; flip egg rolls and cook for 5 minutes more. Lift the lid using the handle and set it on the silicone mat. Repeat with remaining egg rolls.
- Serve egg rolls with Russian dressing on the side for dipping.
Mealthy Tip: Skip the corned beef for a vegetarian version! Or use shredded carrots instead of the corned beef.