This Reuben Egg Rolls Recipe (Irish Egg Rolls) is quick and easy and will soon be your new family favorite. It's one of our favorite St Patricks Day food ideas.
Saint Patricks Day Food
There’s something irresistible about crispy, golden-brown egg rolls. Now imagine that crunchy bite giving way to the smoky, spiced flavors of goose pastrami, paired with tender vegetables and a tangy dipping sauce. That’s exactly what these Reuben Egg Rolls (Irish Egg Rolls) bring to the table.
Perfect for when you need Saint Patrick’s Day food ideas, this recipe is a fun way to introduce wild game to friends and family. It combines the beloved flavors of a Reuben sandwich with the easy-to-eat appeal of an egg roll. Whether you're a seasoned wild game cook or just starting out, this dish is simple, delicious, and guaranteed to disappear fast.
The Inspiration Behind Reuben Egg Rolls
Reuben Egg Rolls, also known as Irish Egg Rolls, have been popping up on pub menus across the country. Traditionally made with corned beef, sauerkraut, and Swiss cheese, they take the flavors of a classic Reuben sandwich and tuck them into a crispy egg roll wrapper. But for those of us who love wild game, there’s an opportunity to put a unique spin on this bar-food favorite.
Using homemade goose pastrami instead of corned beef elevates this Saint Patrick's Day dish with a rich, smoky depth. Paired with finely chopped vegetables, these egg rolls become a crunchy, flavorful appetizer that’s perfect for a crowd. The best part? They’re surprisingly easy to make.
What You'll Need To Make Irish Egg Rolls
This Saint Patricks Day food recipe calls for simple ingredients, but the combination is anything but ordinary. Here’s what you’ll need:
Egg Roll Ingredients
- 12 egg roll wrappers
- 8 ounces goose pastrami, finely chopped
- 1 cup kale, spinach, or cabbage, finely chopped
- ½ cup carrot, finely chopped
- ½ cup red bell pepper, finely chopped
- ½ cup yellow onion, finely chopped
Dipping Sauce Ingredients
- ½ cup sweet & sour sauce
- ½ cup Thousand Island dressing
How To Make Reuben Egg Rolls
Step 1: Prepare the Sauce
In a small bowl, combine the Thousand Island dressing and sweet & sour sauce. Stir until smooth. If not serving within an hour, cover with plastic wrap and refrigerate.
Step 2: Make the Filling
In a large bowl, mix the chopped goose pastrami, vegetables, and ½ cup of the prepared sauce. Stir well with a spoon or spatula. There’s no need to pre-cook the vegetables—they will soften as the egg rolls fry.
Step 3: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface. Spoon about 2-3 tablespoons of filling onto the wrapper. Fold according to the package directions, using a little water on your fingers to seal the edges as you roll.
Step 4: Fry to Crispy Perfection
Pour about 2 inches of oil into a large cast iron skillet or Dutch oven. Heat the oil to 375°F. Fry six egg rolls at a time, turning occasionally, until golden brown and crispy—about 4-5 minutes. Remove and drain on paper towels.
Step 5: Serve and Enjoy
Arrange the hot egg rolls on a serving platter with the dipping sauce on the side. The combination of the crispy wrapper, smoky filling, and sweet-tangy sauce will have your guests coming back for more.
Tips For Perfect Reuben Egg Rolls
- Keep the wrappers from drying out. Cover them with a damp paper towel while you work.
- Seal the edges well. This keeps the filling inside while frying.
- Fry in batches. Overcrowding the skillet lowers the oil temperature and makes the egg rolls greasy.
- Use a thermometer. Maintaining 375 degrees F for the oil ensures a crisp, golden crust on your egg rolls.
Why These Egg Rolls Are A Must Try
Wild game can be intimidating for those who haven’t cooked with it before. But this recipe is a great introduction. The bold flavors of goose pastrami blend beautifully with the vegetables, creating a well-balanced bite that’s perfect for serving to friends and family who are new to eating wild game.
These egg rolls are also incredibly versatile. Serve them as an appetizer, or make a big batch for a game-day snack. They’re the kind of party food that lets you tell the story of the goose hunt behind the goose meat, and converts skeptics into wild game fans.
Make Your Saint Patricks Day Unforgettable
If you’re looking for a unique Saint Patricks Day food idea, these Irish Egg Rolls are the answer. They’re crispy, packed with flavor, and bring something unexpected to the table. Plus, they give you an opportunity to showcase wild game in a fun and approachable way.
Come Goose Hunting In North Dakota
If you would like to come to North Dakota and experience an amazing waterfowl hunt, check out the North Dakota Game and Fish website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Reuben Egg Rolls (Irish Egg Rolls)
Ingredients
Egg Roll Ingredients
- 12 egg roll wrappers
- 8 ounces goose pastrami, finely chopped
- 1 cup kale or spinach or cabbage, finely chopped
- ½ cup carrot, finely chopped
- ½ cup red bell pepper, finely chopped
- ½ cup yellow onion, finely chopped
Dipping Sauce Ingredients
- ½ cup sweet & sour sauce
- ½ cup Thousand Island dressing
Instructions
- For the sauce, combine Thousand Island and Sweet & Sour sauce in a small bowl. Stir with spoon until blended and smooth. Refrigerate until ready to serve. If you are not serving within 1 hour, cover with plastic wrap.
- For the egg rolls: combine all egg roll ingredients and ½ cup of the combined sauce in a large bowl and mix well with a spoon or spatula. You do NOT need to cook vegetables first for this recipe.
- Spoon approximately 2-3 Tablespoons of filling onto each egg roll wrapper and fold according to package directions, using a little water on your fingers to seal the edges of the wrappers as you go.
- Pour about 2 inches of oil in a large cast iron skillet or Dutch oven and heat oil to 375 degrees F.
- Fry 6 egg rolls at a time, turning occasionally, until browned all over for approximately 4-5 minutes.
- Drain on paper towels, then serve with Thousand Island/Sweet & Sour dipping sauce.
