Some recipes are born out of tradition, while others are happy accidents that turn into family favorites. This corned beef egg rolls recipe falls deliciously into both categories. Inspired by St. Patrick’s Day leftovers and a deep love for finger food, this dish is a warm-hearted fusion of Irish and Asian cuisine that never fails to delight. My grandmother used to serve boiled corned beef and cabbage every March 17th, and by the 18th, we’d be looking for creative ways to rework the leftovers. One snowy evening, we rolled up the mix in egg roll wrappers and popped them into the fryer the crispy magic that emerged became an instant classic. Now, it’s a crowd-pleaser at gatherings and a go-to comfort bite all year round.
Why You’ll Love This Corned Beef Egg Rolls
If you’re looking for a recipe that’s inventive, satisfying, and crowd-approved, these corned beef egg rolls are it. Why? Because they check all the boxes:
- They’re a genius way to use leftovers.
- Crunchy on the outside, tender on the inside.
- Bursting with nostalgic Irish-American flavor.
- Quick to prep, easy to serve, and even easier to devour.
- Perfect for parties, game nights, or lazy weekends.
Pure Comfort
There’s something soul-soothing about the combination of tender corned beef, seasoned cabbage, and creamy potatoes all hugged tightly in a golden, crispy shell. These corned beef egg rolls wrap up all the best parts of comfort food into a single, hand-held delight.
Ingredients for Corned Beef Egg Rolls
You’ll be surprised at how little it takes to create such big flavor. Here’s everything you need:
- 2 cups cooked corned beef, chopped or shredded
- 1 ½ cups green cabbage, thinly sliced
- 1 cup cooked potatoes, mashed or finely diced
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying (vegetable or canola works best)
- Optional: Dijon mustard or thousand island dressing for dipping
What You Need
Aside from the ingredients, make sure you have:
- A frying pan or deep fryer
- Tongs or a slotted spoon
- A baking sheet lined with paper towels
- A small bowl for the egg wash
Time to Cook Corned Beef Egg Rolls
You’ll need just about 30–40 minutes from start to finish. Here’s the breakdown:
- Prep: 15 minutes
- Roll and seal: 10 minutes
- Fry: 10–12 minutes (2–3 batches)
- Cool and serve: 5 minutes
Steps to Make It
Step 1: Prepare the Filling
In a skillet, lightly sauté the onion and cabbage with a bit of oil until soft, about 5–6 minutes. Season with salt, pepper, and garlic powder. Remove from heat and mix with the corned beef and potatoes in a large bowl.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling near the center. Fold the bottom up over the filling, then fold the sides inward. Brush the top corner with beaten egg and roll up tightly. Repeat with all wrappers.
Step 3: Fry Until Golden
Heat oil to 350°F in a deep pan. Carefully place 3–4 egg rolls at a time in the oil and fry for about 3–4 minutes, turning once, until golden brown and crispy. Remove and place on a paper towel-lined tray.
Step 4: Serve Hot
Serve with your choice of dipping sauce, like Dijon mustard or thousand island. Enjoy while warm and crisp!
Make It Perfect
Want your corned beef egg rolls to be unforgettable? Here are some tips:
- Don’t overstuff! Overfilled rolls can burst while frying.
- Keep the oil hot and steady at 350°F for that golden crisp.
- Let them rest for a couple of minutes before biting in they’re piping hot inside!
Mix It Up
These rolls are incredibly flexible. Try adding:
- Shredded Swiss cheese for a Reuben-style twist
- A touch of sauerkraut
- A hint of horseradish in the potato mix
- Sweet potato instead of regular mash for a different flavor profile
Perfect Partners
Pair your egg rolls with some seriously good sides. For a hearty, comfort-packed meal, check out this swamp soup recipe – the southern comfort you need now.
Busy Day Hero
Short on time? You can pre-cook your filling and refrigerate it a day ahead. That way, you just roll and fry when you’re ready to eat.
Work Ahead
These freeze beautifully. Assemble and freeze uncooked rolls in a single layer. Once frozen, store in a bag or airtight container. Fry directly from frozen — just add 1–2 extra minutes to the cook time.
Save Some For Later
Leftover fried rolls? Reheat in the oven or air fryer at 350°F for 5–6 minutes for a crispy revival. They stay great in the fridge for 2–3 days.
Everyone’s Happy
Meat lovers, veggie fans (with a few swaps), party guests, picky kids these rolls make everyone smile. Bonus: they’re finger-friendly and low mess!
Good For You Too
Corned beef is protein-packed, and cabbage brings a fiber punch. Opt for air frying and reduced-sodium options to make them a bit lighter.
Easy Clean Up
No complicated tools, no mountain of dishes. Just one pan, a bowl, and a few utensils you’re done in a flash!
Switch It Up
Not a beef fan? Try this same method with:
- Pulled chicken and cheese
- Turkey and stuffing
- Even breakfast scramble with egg and bacon!
Or check out this amazing egg and cabbage fusion for inspiration!
Simply Perfect
Sometimes simple is best. These corned beef egg rolls take what we love flavor, texture, heart and wrap it all up in a golden shell.
FAQs for Corned Beef Egg Rolls
Can I bake them instead of frying?
Absolutely! Brush them with oil and bake at 400°F for 15–18 minutes, flipping halfway.
Can I make them vegetarian?
Yes sub the beef for sautéed mushrooms or lentils, and you’re good to go!
What sauce goes best?
A tangy thousand island or even a creamy horseradish dip is heavenly.
Can I use store-bought coleslaw mix?
Great shortcut! Just be sure to cook it down a bit to soften.
Do they work for meal prep?
Definitely. Freeze uncooked or cooked and reheat when needed.
Conclusion for Corned Beef Egg Rolls
There you have it your next favorite recipe to whip up for family, friends, or just for you. These corned beef egg rolls are rich in flavor, heritage, and versatility. Whether you’re reclaiming leftovers or cooking from scratch, this dish guarantees a golden, crispy bite every time. So roll up your sleeves and get ready to impress.
Happy cooking with Rita chef ❤️!
Print
Corned Beef and Cabbage Egg Rolls
- Total Time: 27 minutes
- Yield: 12 egg rolls 1x
Description
Crispy corned beef and cabbage egg rolls combine savory beef, cabbage, potatoes, and onions in a golden shell for the ultimate comfort snack.
Ingredients
2 cups cooked corned beef, chopped or shredded
1 ½ cups green cabbage, thinly sliced
1 cup cooked potatoes, mashed or finely diced
1 small onion, finely diced
1 teaspoon garlic powder
Salt and black pepper to taste
12 egg roll wrappers
1 egg, beaten
Vegetable or canola oil for frying
Optional: Dijon mustard or thousand island dressing for dipping
Instructions
Sauté the onion and cabbage in a skillet with a small amount of oil over medium heat until softened, about 5–6 minutes.
Season with garlic powder, salt, and pepper.
In a bowl, combine sautéed mixture with corned beef and potatoes.
Lay an egg roll wrapper on a flat surface in a diamond shape.
Spoon 2–3 tablespoons of the filling near the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Brush the top edge with the beaten egg to seal.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan to 350°F.
Fry 3–4 egg rolls at a time, 3–4 minutes per side, until golden brown and crisp.
Remove and drain on paper towels.
Serve hot with your favorite dipping sauce.
Notes
You can prep the filling a day ahead and refrigerate. For a lighter option, bake at 400°F for 15–18 minutes instead of frying. Use sauerkraut or Swiss cheese for a Reuben-style twist. Freeze uncooked rolls for up to 3 months and fry from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer or Snack
- Method: Frying
- Cuisine: Fusion (Irish-Asian)
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: corned beef egg rolls, crispy cabbage rolls, fried beef wraps, leftover corned beef recipe