Corned Beef and Cabbage Egg Rolls – Enjoy a twist on a familiar classic, corned beef and cabbage. Make it fresh, or take St. Patrick’s Day leftovers to the next level by making our savory corned beef and cabbage egg rolls – this may be our family’s favorite way to eat corned beef. Enjoy the tasty appetizer with horseradish cream sauce!
WHAT’S IN CORNED BEEF AND CABBAGE EGG ROLLS?
Great question! The idea behind this recipe is to repurpose leftover corned beef and cabbage. I suggest combining leftover ingredients in a mixing bowl to create the filling. If you’re making these using fresh ingredients, here are a few suggestions to make it easier. Grab a pre-mixed bag of cabbage and carrots and some deli corned beef- let others do the leg work for you!
WHAT YOU NEED TO MAKE THIS RECIPE
- Corned Beef
- Potatoes
- Carrots
- Cabbage
- Egg Roll Wrappers
- Oil
HOW TO MAKE CORNED BEEF AND CABBAGE EGG ROLLS
The full recipe with measurements is in the recipe card below.
Preheat the oven to 400°F (204°C). Then, combine leftover corned beef, potato, carrot, and cabbage in a mixing bowl and season with salt and pepper.
If using fresh corned beef and cabbage, add corned beef, carrots, and cabbage to a skillet with a little bit of avocado oil. Cook until the ingredients are heated thoroughly. Season with salt and pepper to finish.
Set a glass of water next to your wrapping station to use as a seal. Then, add ⅓ cup of the filling to the center of a wrapper. Roll it into logs following the instructions on the packaging. Repeat with the remaining ingredients (see wrapping instructions below).
Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Roast the rolls for 10 minutes.
Flip the rolls & roast for another 10 minutes until they are light golden brown.
Serve with horseradish cream sauce, and enjoy!
HOW TO WRAP AN EGG ROLL
1. To make the egg rolls, add 1/3 cup of the filling to the center of the egg roll wrapper.
2. Fold the bottom corner over the mixture and tuck it.
3. Fold in the sides and press them against the filling; moisten the edges with water and press them down.
4. Roll the wrap and moisten the flap to seal the egg roll.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of our other appetizer favorites!
SERVING SUGGESTIONS
- Potato Leek Soup
- Potato Boxty
- Soda Bread without Buttermilk, Crusty Bread
- Spicy Mustard, Horseradish Cream Sauce
- Roasted Parsnips, Green Beans
FREQUENTLY ASKED QUESTIONS
What can I dip the egg rolls in?
• Horseradish Cream Sauce
• Spicy Dijon Mustard
• Thousand Island Dressing
• Best Ranch Dressing Recipe
• BBQ Sauce
• Beer Cheese Dip
Can I fry corned beef and cabbage rolls?
1. Heat oil in a cast-iron skillet until it reaches 375° F (190° C). Then, combine the corned beef, potato, carrot, and cabbage in a mixing bowl; season the mixture with salt and pepper.
2. Add ⅓ cup of the filling to the center of a wrapper, and roll it according to the instructions on the packaging. Repeat with the remaining ingredients.
3. Fry the rolls for 2-3 minutes until they turn a light golden brown- careful not to crowd the pan. Set them aside to drain on a paper towel or wire rack.
4. Allow the oil to come to temperature, and then repeat with the remaining rolls.
5. Serve with a Horseradish Cream Sauce, and enjoy!
MORE EUROPEAN RECIPES:
Corned Beef and Cabbage Egg Rolls
For the Egg Rolls:
- 8 egg roll wrappers
- 4 ounces corned beef, diced
- ½ cup potatoes, diced
- ½ cup carrots, shredded
- ½ cup cabbage, shredded
- 1 quart vegetable oil, for frying
For the Horseradish Cream Sauce:
For the Egg Rolls:
- Preheat the oven to 400.° Then, combine leftover corned beef, potato, carrot, and cabbage in a mixing bowl and season with salt and pepper. NOTE – If using fresh ingredients, add corned beef, carrots, and cabbage to a skillet with a little bit of avocado oil. Cook until the ingredients are heated thoroughly. Season with salt and pepper to finish.
- Set a glass of water next to your wrapping station to use as a seal. Then, add ⅓ cup of the filling to the center of a wrapper. Roll it into logs following the instructions on the packaging. Repeat with the remaining ingredients (see wrapping instructions below).
- Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Bake the rolls for 10 minutes.
- Flip the rolls & bake for another 10 minutes until they are light golden brown.
- Serve the corned beef and cabbage egg rolls with a horseradish cream sauce, and enjoy!
For the Horseradish Cream Sauce:
- Add heavy cream to a mixing bowl and whip it using a hand-mixer until it becomes creamy.
- Fold in the remaining ingredients and taste and season with salt and pepper to finish.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.