Skip to Content

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.

Corned beef and cabbage egg roll on a plate.

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. 

Combine the leftover corned beef and cabbage ingredients in a mixing bowl.

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).

Egg rolls wrapped on a plate.

Step 3: Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Bake for 10 minutes.

Corned Beef and Cabbage Egg Rolls on a baking sheet.

Step 4: Flip the rolls and bake for another 10 minutes until the rolls are light golden brown.

Corned Beef and Cabbage Egg Rolls on a rimmed baking sheet.

Step 5: Serve the corned beef and cabbage egg rolls with a horseradish cream sauce, and enjoy!

Corned Beef and Cabbage Egg Rolls on a plate.

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.

Wrapping an egg roll.

2. Fold the bottom corner over the mixture and tuck it.

Wrapping an egg roll.

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

Wrapping an egg roll.

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

Wrapping an egg roll.
Corned Beef and Cabbage Egg Rolls on a plate.

Searching for More Like This? 

If you love this recipe, try one of these appetizer favorites!  

Corned Beef and Cabbage Egg Rolls on a plate.

Serving Suggestions

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?

Corned Beef and Cabbage Egg Rolls frying in oil.

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:

Your Feedback is Valuable

Did you try this recipe? Consider leaving a ⭐️ rating and comment below. And for more healthy international recipes for everyday cooking, sign up to have recipes emailed right to you.

Corned Beef and Cabbage Egg Rolls on a plate.

Corned Beef and Cabbage Egg Rolls

Tressa Jamil
Take it up a notch with baked corned beef and cabbage egg rolls! Served with horseradish, these bad boys might be better than the real thing!
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 8 Rolls
Calories 1126 kcal
Ingredients
  
  • 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
Instructions
 

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!
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice. 
Nutrition
Serving: 1 Egg Roll | Calories: 1126 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 121 g | Saturated Fat: 19 g | Polyunsaturated Fat: 68 g | Monounsaturated Fat: 28 g | Trans Fat: 1 g | Cholesterol: 9 mg | Sodium: 254 mg | Potassium: 141 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1343 IU | Vitamin C: 8 mg | Calcium: 13 mg | Iron: 1 mg
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!
Recipe Rating