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Crispy Irish Egg Rolls Recipe with Corned Beef and Cabbage

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A fun handheld twist on traditional Irish corned beef and cabbage, wrapped in crispy egg roll wrappers for a satisfying crunch and savory filling.

Ingredients

Scale
  • 2 cups cooked and shredded corned beef (leftover works perfectly)
  • 2 cups green cabbage, finely shredded
  • 1/2 cup carrots, julienned or shredded
  • 1/4 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 package egg roll wrappers (usually 12 wrappers)
  • Vegetable oil for frying (canola or peanut oil recommended)
  • Black pepper to taste
  • Salt sparingly (adjust if corned beef is salty)
  • Optional: 1/2 cup shredded sharp cheddar cheese
  • Optional: 1 teaspoon horseradish sauce
  • Optional: Gluten-free egg roll wrappers
  • Optional: Use cabbage kimchi instead of fresh cabbage

Instructions

  1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add shredded cabbage and carrots to the skillet. Cook, stirring frequently, until cabbage softens slightly but retains some crunch, about 5 minutes.
  4. Season with soy sauce, Dijon mustard, salt (if needed), and freshly ground black pepper. Stir well to combine.
  5. Remove from heat and fold in shredded corned beef. If using cheese or horseradish, mix them in now. Set aside to cool slightly.
  6. Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place 2-3 tablespoons of filling near the bottom corner, leaving about an inch from edges.
  7. Fold the bottom corner over the filling, then fold in the left and right corners snugly around the filling. Roll tightly toward the top corner. Dab a little water on the final corner to seal the egg roll. Repeat with remaining wrappers and filling.
  8. Pour about 2 inches of vegetable oil into a deep skillet or pot, heating to 350°F (175°C). Use an instant-read thermometer to check temperature.
  9. Carefully place 3-4 egg rolls in the hot oil without overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
  10. Use a slotted spoon or tongs to remove egg rolls and drain on paper towels. Let cool for a minute before serving.

Notes

[‘Do not overfill the wrappers to prevent tearing during frying.’, ‘Pat filling dry if watery to avoid soggy egg rolls.’, ‘Seal edges well with water to prevent unraveling.’, ‘Maintain oil temperature around 350°F (175°C) for best results.’, ‘Fry in batches to avoid overcrowding and uneven cooking.’, ‘For extra crunch, double-fry the egg rolls.’, ‘Cool egg rolls completely before refrigerating to maintain crispiness.’, ‘Air frying is a lighter alternative but less crispy.’, ‘Baking option: brush with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway.’]

Nutrition

Keywords: Irish egg rolls, corned beef egg rolls, crispy egg rolls, St. Patrick's Day recipe, corned beef and cabbage, fried egg rolls, Irish comfort food

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