Easy Corned Beef Egg Rolls

Get ready to dive into a fun fusion of cuisines. These corned beef egg rolls take traditional St. Patrick’s Day fare and give it a fun, crunchy, Chinese twist. 

I love corned beef and cabbage, but it’s not something I turn to for parties. Which is a shame because who doesn’t love a lively St Patrick’s Day party?

Enter corned beef and cabbage egg rolls!

They’re crispy, come together fast, and are chock-full of classic flavors. 

Oh, and I even have a punchy mustard dipping sauce to top it all off. 

Why You’ll Love These Corned Beef Egg Rolls

The filling for these corned beef and cabbage egg rolls is everything you want in St. Patrick’s Day food. And the crispy, golden crust turns that into an easy appetizer for your celebrations. 

The key ingredient is, of course, shredded corned beef. It’s savory, meaty, and just the right amount of salty. And you can even use leftover corned beef, so nothing goes to waste!

Add some cabbage and carrots for crunch and balance, and it’s still pretty traditional.

I add Swiss cheese for another layer of flavor. But that’s totally optional. 

Or try another type of cheese - sharp cheddar would be nice!

Corned Beef and Cabbage Egg Rolls Recipe

Purists might look at this recipe and balk. But I think you’ll love the blend of flavors and textures.

After all, traditional egg rolls already contain many of the same elements. I’ve just added a bit of Irish fun. 

Here’s what you’ll need:

For the Sauce:

• Mayonnaise: This creamy base adds richness and smooth texture. Keep it full fat for the best results.
• Dijon Mustard: Adds a sharp, tangy flavor that complements the corned beef.
• Yellow or Spicy Mustard: Introduces an additional layer of heat or tanginess, enhancing the sauce’s complexity.
• Apple Cider Vinegar: Contributes a subtle acidity that balances the overall creaminess.

For the Egg Rolls:

• Olive Oil: For sautéing the onion and garlic.
• Yellow Onion & Garlic: Classic aromatics that elevate the overall taste of the egg rolls.
• Coleslaw Mix: For simple crunch. I use a pre-made mix to make prep easy. Feel free to shred your own cabbage and carrots instead. 
• Apple Cider Vinegar: Brightens the dish and cuts through the richness of the meat. 
• Salt & Black Pepper: Essential seasonings.
• Cooked Corned Beef: The star ingredient, offering a salty, savory element that ties the dish to its Irish-American roots.
• Shredded Swiss Cheese: This is optional, but I like the added flavor. Feel free to leave it out. 
• Egg Roll Wrappers: They’ll turn golden and crispy after a spin in hot oil. 
• Vegetable Oil: For deep frying. The amounts listed are estimates. You just need enough for 2-3 inches in the skillet. 

How to Fill and Wrap the Perfect Egg Rolls

Filling, wrapping, and folding egg rolls is an art. But really, it’s way easier than you think. 

The process involves a few key steps, but once you get the hang of it, you’ll make them all the time!

Filling the Egg Rolls

• Preparation: Make the filling as directed. And make sure it doesn’t have too much excess liquid. You may need to drain it a little to keep the wrapper from becoming soggy.
• Cooling: Let the filling cool for 5-10 minutes before filling and wrapping. This will also keep the wrapper from becoming soggy.
• Portioning: One key thing to filling egg rolls is to use the right amount. It’s tempting to overfill them, but if you add too much, they’re split open. I recommend about 1/4 cup. 

Wrapping the Egg Rolls:

• Wrapper Orientation: Place an egg roll wrapper on a clean surface. Add a small amount of flour if needed. Make sure it’s shaped like a diamond, with a point facing you.
• Adding the Filling: Scoop the filling onto the wrapper, just below the center line. It should be closer to the point that’s facing you than the top. And it should be a log shape but have enough of the wrapper on either side to fold over the filling. The left tip should fold over the filling and have enough left to cross over and stick to the right tip.

Folding the Egg Rolls:

• Wet the Edges: Dip your finger in water and run it along the edges of the wrapper. This acts as a “glue” to seal the egg roll. You don’t need much, so don’t go overboard.
• First Fold: Lift the bottom point up and over the filling, tucking it under slightly to contain the filling.
• Side Folds: Take the left and right points and fold them inward, overlapping slightly at the center over the filling. At this point, it should look a little like an envelope. 
• Final Roll: Roll the egg roll away from you, ensuring the filling is tightly enclosed. Seal the final point with more water, if needed. 

Cooking the Egg Rolls:

• Deep Frying: Heat vegetable oil in a deep skillet or fryer to around 190°C/375°F. Fry the egg rolls in batches, turning them to ensure even browning and crispiness.
• Air Frying: For a healthier option, brush the egg rolls with a bit of oil and air fry at around 175°C/350°F for about 3-4 minutes on either side or until golden brown.
• Remember, the key to the perfect egg rolls lies in the details: don’t rush the folding and rolling process, ensure the oil is at the right temperature for frying, and adjust cooking times as needed based on your equipment. With some practice, you’ll make restaurant-quality egg rolls in no time!

Sauces and Serving Suggestions

I think these are great as a side or appetizer with mustard dip. But if you need some more inspiration, here are some tasty sauces and serving suggestions:

Sauce Options:

• Light Mustard Sauce: Swap the mayo for Greek yogurt. 
• Thousand Island Dressing: Adds a sweet and tangy dimension, ideal for Reuben-style egg rolls.
• Horseradish Mustard Sauce: A spicy mix of sour cream, prepared horseradish, and mustard.
• Spicy Aioli: For those who enjoy something with a kick.
• BBQ Sauce: A simple sweet and smoky option for a different taste profile.
• Beer Cheese Dip: A unique and indulgent pairing.

Serving Suggestions:

• Potato and Leek Soup: A comforting and hearty meal. Dip the egg rolls in the soup for a nice, crunchy contrast. 
• Potato Boxty: Another traditional Irish side.
• One Pot Beef Stew: Hearty stew with tender beef. What’s better than that?
• Fried Eggs: Serve these for breakfast and dip the egg rolls into the runny yolk. Yum!

Recipe Tips and Tricks

If you’ve never made egg rolls before, don’t stress. It’s so much easier than you think.

Trust me, once you get used to wrapping, you’ll want homemade egg rolls every night of the week!

Until then, here’s a few tips to keep in mind:

• Wrapper Hydration: Keep the egg roll wrappers covered with a damp cloth while working. This keeps them from drying out. 
• Cool the Filling: Ensure the filling is cooled before wrapping to prevent the egg roll wrappers from becoming soggy​​​​.
• Sealing Technique: Use a very small amount of water or a flour-water paste to seal the edges. Add some to every edge to prevent breakage.
• Oil Temperature: Use a thermometer to help maintain the correct oil temperature. If it’s too hot, they’ll burn. Too low, and they won’t crisp up. 
• Fry In Batches: Fry 3-4 egg rolls at a time. If you add too many, the oil temperature will drop, and they won’t be evenly brown.
• Serve Right Away: Corned Beef Egg Rolls are best served hot and crispy. The longer they sit, the softer they’ll become. 
• Dipping Sauces: Have the sauces ready before making the egg rolls. That way, you can serve them right away.

Storing and Freezing

As mentioned, the longer cooked egg rolls sit, the softer they become. But that doesn’t mean you can’t make them ahead!

• To Make Ahead: Make and cook the filling, then cool, cover, and chill for 1-2 days. Wrap and fry the egg rolls when you’re ready to eat.
• To Freeze: Make the filling and wrap the egg rolls. Then, arrange them on a baking tray and freeze until solid. Store in a freezer bag for 2-3 months and deep-fry from frozen. 

I don’t recommend keeping leftover egg rolls. They don’t reheat very well (they dry out), and they won’t have the same crunch. 

Similarly, I don’t recommend freezing fried egg rolls. Since they’re already cooked, they’ll dry out when you cook them again.