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
Units
Scale
- 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.