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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 transforming them into savory corned beef and cabbage egg rolls– this may be our family’s favorite way to eat corned beef.

Corned Beef and Cabbage Egg Rolls

Tressa Jamil
Take it up a notch with our corned beef and cabbage egg rolls! We serve ours with horseradish cream sauce, and to be honest, these bad boys are even beeter than the real thing!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine American
Servings 8 rolls
Calories 110 kcal

Ingredients
  

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:

  • cup heavy cream, whipped until creamy
  • ½ cup sour cream
  • ½ cup horseradish, store-bought
  • ½ teaspoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon pepper, coarse ground

Instructions
 

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.

Nutrition

Serving: 1 egg rollCalories: 110kcalCarbohydrates: 17gProtein: 6gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 226mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 5mgCalcium: 9mgIron: 4mg
Keyword corned beef and cabbage eggs rolls
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

Check out our web story for corned beef and cabbage egg rolls!

Corned beef and cabbage rolls with horseradish cream sauce.

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

STEP 1

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 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.

STEP 2

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).

STEP 3

Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Bake the rolls for 10 minutes.

STEP 4

Flip the rolls & bake for another 10 minutes until they are light golden brown.

STEP 5

Serve with horseradish cream sauce, and enjoy!

COMMON QUESTIONS ABOUT THIS RECIPE

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!


How do I wrap an egg roll?

To make the egg rolls, add 1/3 cup of the filling to the center of the egg roll wrapper.

Fold the bottom corner over the mixture and tuck it.

Fold in the sides and press them against the filling; moisten the edges with water and press them down.

Roll the wrap and moisten the flap to seal the egg roll.


What can I dip the egg rolls in?

  • Horseradish Cream Sauce
  • Dijon Mustard
  • Thousand Island Dressing
  • Ranch Dressing
  • BBQ Sauce
  • Beer Cheese Dip

What can I serve as a side?

Pair corned beef and cabbage egg rolls with Irish soda bread, potato leek soup, potato boxty, or a bright green salad.


Can I fry corned beef and cabbage rolls?

  1. Heat oil in a cast-iron skillet until it reaches 375.° 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!
Egg rolls frying in vegetable oil.
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