Corned Beef and Cabbage Egg Rolls put a fun and crispy twist on the classic Irish-American dish. These golden-brown egg rolls are packed with flavorful corned beef, tender cabbage, and melted cheese, all wrapped in a crunchy shell. They’re perfect for St. Patrick’s Day, game day, or anytime you’re craving a unique and delicious appetizer. Serve them with a tangy mustard or creamy dipping sauce for the ultimate bite.
Why You’ll Love This Recipe
- Fun Twist on a Classic – Combines the flavors of corned beef and cabbage with a crispy, handheld bite.
- Easy to Make – Simple ingredients and minimal prep make this a stress-free recipe.
- Perfect for Any Occasion – Great as an appetizer, snack, or party food.
- Make-Ahead Friendly – Prep them in advance and fry when ready.
- Crispy & Flavorful – A crunchy wrapper with a savory, cheesy filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg roll wrappers
- Cooked corned beef (shredded or chopped)
- Green cabbage (thinly sliced)
- Carrots (shredded)
- Swiss or cheddar cheese (shredded)
- Dijon mustard (optional, for extra flavor)
- Garlic powder
- Salt and black pepper
- Vegetable oil (for frying)
- Water (for sealing the wrappers)
Directions
- Prepare the Filling – In a large bowl, mix the corned beef, cabbage, carrots, cheese, garlic powder, salt, and black pepper. Add a little Dijon mustard for extra flavor if desired.
- Assemble the Egg Rolls – Lay an egg roll wrapper on a flat surface with a corner pointing toward you. Place 2–3 tablespoons of the filling in the center.
- Roll & Seal – Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers.
- Heat the Oil – In a deep skillet or pot, heat about 1 inch of vegetable oil to 350°F (175°C).
- Fry the Egg Rolls – Fry 2–3 at a time, turning occasionally, until golden brown and crispy (about 3–4 minutes per batch). Remove and drain on paper towels.
- Serve & Enjoy – Serve hot with your favorite dipping sauce, like spicy mustard or Thousand Island dressing.
Servings and Timing
- Servings: Makes about 10–12 egg rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Baked Option – Instead of frying, brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Air Fryer Method – Lightly spray with oil and air fry at 375°F (190°C) for 10–12 minutes, shaking halfway.
- Extra Cheesy – Add more cheese or swap for a melty variety like mozzarella.
- Spicy Kick – Mix in chopped jalapeños or a dash of hot sauce.
- Sauerkraut Twist – Swap fresh cabbage for sauerkraut for extra tang.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to keep them crispy.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry or bake from frozen, adding extra cook time.
FAQs
Can I use deli corned beef instead of homemade?
Yes! Simply chop or shred deli-sliced corned beef for convenience.
What’s the best cheese for these egg rolls?
Swiss cheese is traditional, but cheddar, Monterey Jack, or mozzarella also work well.
Can I make these ahead of time?
Yes! Assemble the egg rolls and store them in the fridge for a few hours before frying.
What’s the best dipping sauce?
Spicy mustard, Thousand Island dressing, or horseradish sauce pair perfectly.
Can I use wonton wrappers instead of egg roll wrappers?
Yes, but they will be smaller and crispier. Adjust the filling amount accordingly.
Do I have to deep-fry them?
No, you can bake or air fry them for a lighter version.
Can I add potatoes to the filling?
Yes! Mashed or diced cooked potatoes make a great addition for an Irish-inspired twist.
How do I prevent them from getting soggy?
Drain on paper towels after frying and don’t overfill them with wet ingredients.
What’s the best way to roll an egg roll?
Tightly roll them to prevent air pockets and ensure even cooking.
Can I double the recipe?
Absolutely! Just work in batches when frying to avoid overcrowding the pan.
Conclusion
Corned Beef and Cabbage Egg Rolls are a crispy, flavorful twist on a beloved Irish-American dish. Whether you’re making them for St. Patrick’s Day or just want a fun and easy appetizer, these egg rolls will be a hit. Serve them up hot with your favorite dip, and enjoy the perfect fusion of crunch and savory goodness!
PrintCorned Beef and Cabbage Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer, Snack
- Method: Frying (or Baking)
- Cuisine: Irish-American, Fusion
- Diet: Vegetarian
Description
A fun Irish-Asian fusion dish that combines the flavors of traditional corned beef and cabbage with the crunch of a crispy egg roll wrapper. Serve them with Thousand Island dressing or spicy mustard for dipping!
Ingredients
- 12 egg roll wrappers
- 2 cups cooked corned beef, shredded or chopped
- 2 cups green cabbage, finely shredded
- 1/2 cup carrots, julienned
- 1/2 cup Swiss cheese, shredded
- 2 tablespoons Dijon mustard (optional, for extra flavor)
- 1 teaspoon caraway seeds (optional, for a rye bread flavor)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil (for frying)
For Dipping Sauce:
- 1/2 cup Thousand Island dressing or spicy brown mustard
Instructions
- Sauté the Cabbage & Carrots: In a large skillet, heat butter and olive oil over medium heat. Add the cabbage, carrots, salt, pepper, and caraway seeds (if using). Sauté for 3–4 minutes until softened. Remove from heat and let cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface. Spread a thin layer of Dijon mustard (if using) in the center. Add about 2 tablespoons of shredded corned beef, a tablespoon of cabbage mixture, and a sprinkle of Swiss cheese.
- Roll & Seal: Fold in the sides of the wrapper, then roll tightly from bottom to top, sealing the edge with a little beaten egg. Repeat with remaining wrappers.
- Fry Until Crispy: Heat about 1½ inches of vegetable oil in a skillet to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve: Serve hot with Thousand Island dressing or spicy mustard for dipping.
Notes
- For a baked version, brush the egg rolls lightly with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- Add chopped potatoes to the filling for an extra Irish-inspired touch.
- Swap Swiss cheese for cheddar or provolone if preferred.
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