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.
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, then let others do the leg work for you! Then, try my corned beef sliders next!
What You Need to Make this Recipe
- Brisket: Don’t have leftover corned beef brisket? Purchase a pre-made one at the grocery store or make it yourself. If you decide to go that route, try my Dutch oven corned beef and cabbage recipe, but be sure to set aside the time to prepare it! Then, thinly slice the brisket or shred it for the sliders.
- Vegetables: Use the leftover vegetables like potatoes, carrots, and cabbage as a filling for the corned beef and cabbage egg rolls.
- Egg Roll Wrappers: You can make your own, but I use store-bought wrappers.
- Oil: Brush the egg rolls with oil for a glossy finish.
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℃). Then, combine the leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl and season with salt and pepper.
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 above).
Step 3: Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Bake for 10 minutes.
Step 4: Flip the rolls and bake for another 10 minutes until the rolls are light golden brown.
Step 5: Serve the corned beef and cabbage egg rolls with a 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.
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If you love this recipe, try one of these appetizer favorites!
Serving Suggestions
- Potato Leek Soup
- Potato Boxty
- Soda Bread without Buttermilk, Dutch Oven Sourdough Bread
- Spicy Mustard, Horseradish Cream Sauce, Toum, Sos Czosnkowy
- 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
• BBQ Aioli
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 leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl. Season the mixture with salt and 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 for 2-3 minutes until they turn light golden brown – careful not to crowd the pan. Set them aside to drain on a paper towel or wire rack.
4. Let the oil return to temperature and repeat with the remaining rolls.
5. Serve the egg rolls with horseradish cream sauce, and enjoy!
More European Recipes:
Corned Beef and Cabbage Egg Rolls
- 4 ounces corned beef, diced
- ½ cup potatoes, diced
- ½ cup carrots, shredded
- ½ cup cabbage, shredded
- 8 egg roll wrappers
- oil, for brushing
- Horseradish Cream Sauce
For the Corned Beef Egg Rolls:
- Preheat the oven to 400°F (204℃). Then, combine the leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl and season with salt and pepper.
- 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 above).
- Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Bake for 10 minutes.
- Flip the rolls and bake for another 10 minutes until the rolls are light golden brown.
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.
- Serve the corned beef and cabbage egg rolls with a horseradish cream sauce, and enjoy!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.