Corned Beef Egg Rolls

Corned beef and cabbage is a tasty way to celebrate St. Patrick’s Day, but what do you do with all the leftovers? Of course, Reuben sandwiches are a delicious way to use leftover homemade corned beef, but if you’re looking for a new way to use up all that leftover meat, you have to try this corned beef egg rolls recipe.

These unique egg rolls originated in Detroit, Michigan. Their invention is credited to Kim White, a Vietnamese immigrant and deli worker who first had the idea to put corned beef scraps into egg rolls and pop them into the fryer. She named them Asian corned beef egg rolls and turned her culinary creation into a local mini-chain of restaurants.

Outside of Michigan, you can often find them on the menus of Irish pubs, especially around St. Patrick’s Day. If you’ve ordered them and love them, you definitely need to try this homemade version—but even if you haven’t tasted them yet, we’re sure they’ll sham-rock your world!

Ingredients for Corned Beef Egg Rolls

• Unsalted butter: Unsalted butter is used to saute the garlic and shredded cabbage.
• Garlic: A little bit of minced garlic adds a punch of pungent flavor to the filling.
• Shredded cabbage: Finely shred the green cabbage yourself or make prep work a breeze by using store-bought angel hair coleslaw.
• Corned beef brisket: You’ll need 1 cup, or about 5 ounces, of cooked corned beef brisket to make these egg rolls. No homemade corned beef on hand? No worries! Simply substitute thinly sliced corned beef from your grocery store’s deli.
• Seasonings: The filling is seasoned simply with salt and pepper.
• Dijon mustard: This French mustard adds a pop of tangy and sweet flavor to the filling.
• Swiss cheese: Shredded Swiss cheese adds a creamy element to the filling.
• Egg roll wrappers: You will need eight egg roll wrappers for these egg rolls; be sure to use egg roll wrappers and not spring roll wrappers.
• Frying oil: The best oils for frying have a high smoke point, which is the temperature at which the oil starts to break down and start smoking. For this recipe, you’ll want a frying oil with a smoke point of 400°F or more. Neutral-flavored oils such as safflower oil, sunflower oil or corn oil are all good options.
• Dipping sauce: Thousand Island dressing makes a simple dipping sauce. Use your favorite store-bought brand, or you could always make a batch of Thousand Island dressing from scratch.

Directions

Step 1: Make the filling

In a large skillet, melt the butter over medium heat. Add the cabbage and cook for four to five minutes or until tender, stirring occasionally.

Add the garlic, salt and pepper, and cook until fragrant, about 30 seconds to a minute. Remove the skillet from the heat and stir in the shredded corned beef and mustard.

Step 2: Assemble the egg rolls

Place an egg roll wrapper on a flat working surface with one corner of the wrapper facing you. Spoon 1/3 cup filling into the lower center of the wrapper. Sprinkle with about 1 tablespoon shredded Swiss cheese.

Fold the bottom corner of the wrapper over the filling. Fold the right and left corners in toward the center, then roll. Brush the top corner with a bit of water, then push down gently to seal. Repeat with the remaining seven wrappers and filling.

Step 3: Fry the egg rolls

In a large Dutch oven or deep fryer, heat the oil to 350°. In multiple batches, fry the egg rolls for four or five minutes or until golden brown, flipping halfway through. Carefully remove from the oil and transfer to a paper towel-lined plate to drain. Serve immediately with Thousand Island dressing for dipping.

Corned Beef Egg Roll Variations

• Add more tang: Add a small dollop of sauerkraut to the filling on each egg roll before wrapping.
• Switch up the dipping sauce: Instead of Thousand Island, serve the egg rolls with a honey mustard dipping sauce or a classic sweet-and-sour egg roll dipping sauce.

How to Store Corned Beef Egg Rolls

Leftover corned beef egg rolls should be stored in an airtight container in the refrigerator.

How long do corned beef egg rolls last?

Corned beef egg rolls last up to three days when properly stored in the fridge.

Can you freeze corned beef egg rolls?

Absolutely! After the egg rolls have cooled completely, transfer them to a freezer-safe airtight container and freeze for up to three months.

What’s the best way to reheat corned beef egg rolls?

To retain the egg rolls’ crisp texture, reheat them in the oven. To reheat, place the egg rolls on a baking sheet lined with parchment and bake at 350° until hot.

Corned Beef Egg Roll Tips

How do you get crispy egg rolls?

The key to crispy egg rolls (and successfully deep-frying anything) is to deep-fry at the right temperature. Double-check the temperature of the oil with an instant-read thermometer before adding the egg rolls to the fryer basket. Then, allow time for the oil to reheat between batches.

Can you make corned beef egg rolls in the oven?

Yes! To transform these fried egg rolls into baked egg rolls, first preheat the oven to 425°. Then, follow the recipe to prepare the egg rolls. When ready to make, transfer the rolls to a rimmed baking sheet and lightly spray the tops of the egg rolls with cooking spray. Bake them for 10 to 15 minutes or until lightly browned.

What else can you serve with this corned beef egg rolls recipe?

These tasty corned beef egg rolls truly go with almost anything. They make for just as tasty an appetizer before a classic meal of burgers as they do with an Asian dish such as kung pao chicken, pad Thai or pho. Of course, corned beef lends itself to other Irish dishes like bangers and mash or Reuben sliders too. Or, stick with a fusion theme and serve them alongside Korean pulled pork tacos. These egg rolls would also fit in quite well on any game-day spread.

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