Enjoy a twist on a familiar classic with savory corned beef and cabbage egg rolls. Make them with fresh ingredients, or take leftover corned beef and cabbage from St. Patrick’s Day to the next level—this may be my family’s favorite way to eat corned beef.
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 recommend combining leftover ingredients in a mixing bowl to create the filling. However, if you’re making the rolls using fresh ingredients, here are a few ideas to make the meal prep easier. Grab a bag of the premixed cabbage and carrots and combine it with deli corned beef.
- Beef Brisket: No leftover corned beef? No problem! Grab a ready-made one from the store, or make your own. If you’re up for it, my Dutch oven corned beef and cabbage recipe is a great option—plan ahead, as it takes some time. Once it’s ready, slice or shred it for the egg rolls.
- Vegetables: Repurpose leftover potatoes, carrots, and cabbage as a flavorful filling for the corned beef and cabbage egg rolls.
- Egg Roll Wrappers: While you can make your own, I stick with store-bought wrappers for easy prep.
- Oil: Lightly brush the rolls with oil to give them a beautifully crisp, golden-brown finish.
How to Wrap an Egg Roll
1. Add ⅓ cup of filling to the center of an egg roll wrapper.
2. Fold the bottom corner over the mixture and tuck it underneath.
3. Fold in the sides and press them against the filling. Moisten the edges with water and press them down.
4. Finish rolling the wrap and moisten the flap to seal the Irish egg roll.
How to Make Corned Beef and Cabbage Egg Rolls
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 400°F (204℃). Combine the leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl and season with kosher salt and black pepper.
Step 2: Keep a glass of water nearby to seal the wrappers. Place ⅓ cup of filling in the center of a wrapper, then roll it into a log, following the package instructions. Repeat with the remaining ingredients using the wrapping instructions above.
Step 3: Arrange the egg rolls onto a prepared rimmed baking sheet in a single layer. Brush the tops with oil and bake for 10 minutes.
Step 4: Flip the rolls and bake for 10 minutes until the rolls are light golden brown.
If you enjoy these crispy Irish egg rolls, try more appetizer recipes!
Serving Suggestions
Corned beef and cabbage egg rolls are a perfect appetizer but you can also serve them as a side dish with entrees like potato leek soup or other snacks like a potato boxty.
What Can I Dip the Egg Rolls In?
- Horseradish Cream Sauce
- Horseradish Aioli
- Dijon Aioli
- Spicy Mustard
- Toum
- Thousand Island Dressing
- Beer Cheese Dip
- Sos Czosnkowy
- BBQ Aioli
- Ranch Dressing
Storage
- Refrigerate: Let them cool completely to prevent them from getting soggy. Then, store the leftovers in an airtight container or wrap them tightly in foil for 3-4 days.
- Freeze (Before Baking): Flash-freeze the egg rolls on a baking sheet or half sheet for 1 hour. Once they harden, transfer the unbaked rolls to a freezer-safe bag or container.
- Freeze (After Baking): Let the egg rolls cool and store them in a freezer-safe container or bag. Corned beef and cabbage egg rolls freeze for 2-3 months.
- Thaw: Defrost the leftovers in the refrigerator overnight or bake them from frozen.
- Reheat: Warm the egg rolls in an air fryer or oven at 375°F (190°C) for 8–10 minutes for the best results. For uncooked egg rolls, freeze them raw, then bake straight from frozen— add a couple of extra minutes to the cooking time.
Frequently Asked Questions
Can I fry corned beef and cabbage rolls?
1. Heat oil in a cast-iron skillet until it reaches 375°F (190°C). Combine the leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl and season with kosher salt and black pepper.
2. Add ⅓ cup of the filling to the center of an egg roll wrapper and roll it according to the instructions on the package. Repeat with the remaining ingredients.
3. Fry the rolls in a single layer for 2-3 minutes until they turn light golden brown– careful not to crowd the pan. Use a slotted spoon to transfer them to a plate lined with paper towels or a wire rack.
4. Let the oil return to temperature and repeat with the remaining rolls.
More European Recipes:
Corned Beef and Cabbage Egg Rolls
- 4 ounces corned beef, chopped into pieces or shredded
- ½ cup cooked potatoes, chopped
- ½ cup cooked carrots, chopped
- ½ cup cooked shredded cabbage, chopped
- 12 egg roll wrappers
- oil, for brushing
For the Corned Beef Egg Rolls:
- Preheat the oven to 400°F (204℃). Combine the leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl and season with kosher salt and black pepper.
- Keep a glass of water nearby to seal the wrappers. Place ⅓ cup of filling in the center of a wrapper, then roll it into a log, following the package instructions. Repeat with the remaining ingredients.
- Arrange the egg rolls onto a prepared rimmed baking sheet in a single layer. Brush the tops with oil and bake for 10 minutes. Flip the rolls and bake for 10 minutes until the rolls are light golden brown.
pam paradiso
Wednesday 12th of February 2025
Suppose I can make ahead and freeze before cooking?
Tressa Jamil
Wednesday 12th of February 2025
Of course! I will add this to the instructions in case anyone else is wondering about it, too. You can prepare the egg rolls as is and flash freeze them on a baking sheet or half sheet for 1 hour. Once they harden, transfer the unbaked rolls to a freezer-safe bag or container. They should freeze for 2-3 months.