Crispy Corned Beef and Cabbage Egg Rolls Recipe – Easy Homemade Appetizer with Mustard Sauce

Picture this: the irresistible crackle of a golden-brown wrapper, savory wafts of corned beef mingling with the sweet aroma of sautéed cabbage, and a tangy mustard sauce that wakes up your taste buds with every dunk. The first time I made these crispy corned beef and cabbage egg rolls, the kitchen was filled with laughter, the sizzle of hot oil, and—honestly—a hint of nervous excitement (because, let’s face it, frying anything is always a bit of an adventure).

It all started on a chilly March evening. I’d just finished our family’s annual St. Patrick’s Day feast, and there were leftovers staring back at me: corned beef, cabbage, and a handful of carrots. I thought, “Why not wrap up all that goodness in a crispy shell?” The first bite was pure magic—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My husband couldn’t stop sneaking egg rolls off the cooling rack, and my kids dipped them into mustard sauce with the kind of gusto usually reserved for ice cream sundaes.

Honestly, this recipe feels like a warm hug from my Irish grandma, who always believed leftovers were the best source of inspiration. When I was knee-high to a grasshopper, she’d whip up the most unexpected meals from what was on hand. Now, these crispy corned beef and cabbage egg rolls have become a staple for game day, holiday gatherings, and, you know, those nights when you just want something fun and crunchy with minimal fuss.

They’re dangerously easy to make, perfect for potlucks, or to brighten up your Pinterest board with something a little different. Trust me when I say, after testing this recipe more times than I should admit (in the name of research, of course), you’re going to want to bookmark this one. Whether you’re a corned beef enthusiast or just craving a creative appetizer, these egg rolls deliver pure, nostalgic comfort—plus, the mustard sauce? It’s the zingy finish that takes things over the top.

Why You’ll Love These Crispy Corned Beef and Cabbage Egg Rolls

Let me spill the beans (or the corned beef, in this case): these egg rolls aren’t just another appetizer—they’re the kind that make you close your eyes after the first bite and sigh a little. Over the years, I’ve tested countless egg roll fillings, and this combo always steals the show. Here’s why you’ll adore making and eating them:

• Quick & Easy: Ready in under 45 minutes—ideal for busy schedules or last-minute party plans.
• Simple Ingredients: No fancy shopping required. Most of what you need is probably sitting in your fridge and pantry right now.
• Perfect for Any Occasion: These egg rolls are a hit at game nights, St. Patrick’s Day parties, potlucks, or even as a snack for movie nights.
• Crowd-Pleaser: Kids love the crispy shell, adults rave about the hearty filling, and there’s never a single one left after gatherings.
• Unbelievably Delicious: The combo of salty corned beef, tender cabbage, and sweet carrots wrapped in a shatteringly crisp wrapper is just, well, next-level.

But here’s what really sets this recipe apart: blending in a touch of horseradish and using a homemade mustard dipping sauce gives it a flavor profile that’s bold, balanced, and totally addictive. I’ve tried other recipes that end up soggy or bland, but this technique keeps everything crunchy and bursting with flavor.

It’s comfort food with a twist—healthier than deep-fried pub fare thanks to the fresh veggies, and way more fun than your average sandwich. Whether you want to impress guests without breaking a sweat or just snack on something that feels special, these crispy corned beef and cabbage egg rolls deliver satisfaction, bite after bite.

Honestly, these are the kind of snacks you’ll crave long after the last one disappears. If you love recipes that stand out and make memories, this one’s for you!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying crunch. Most are pantry staples or easy to substitute—making it a breeze to whip up, even on a whim. Here’s what you’ll need:

• For the Filling:
  • Corned beef, cooked and chopped (about 1 1/2 cups / 225 g; use leftovers or deli-style corned beef for convenience)
  • Green cabbage, shredded (2 cups / 140 g; savoy or regular works great)
  • Carrot, grated (1 large or 2 small; about 1/2 cup / 60 g)
  • Yellow onion, finely chopped (1/2 medium; about 1/3 cup / 50 g)
  • Garlic, minced (2 cloves; adds depth and aroma)
  • Fresh parsley, chopped (2 tablespoons; optional, for brightness)
  • Salt and black pepper, to taste
  • Prepared horseradish (1 tablespoon; optional, for a little kick)
• For the Egg Rolls:
  • Egg roll wrappers (12 sheets; standard 6-inch / 15 cm square)
  • Egg, beaten (1; for sealing)
  • Vegetable oil, for frying (about 2 cups / 480 ml; use canola or peanut for best results)
• For the Mustard Sauce:
  • Yellow mustard (1/4 cup / 60 ml; I like French’s for classic flavor)
  • Mayonnaise (2 tablespoons / 30 ml; creamy texture)
  • Honey (1 tablespoon / 15 ml; balances the tang)
  • Apple cider vinegar (1 teaspoon / 5 ml; adds a little zing)
  • Ground black pepper, to taste

Ingredient Tips:

• If you want a gluten-free option, swap regular egg roll wrappers for rice paper and pan-fry instead of deep-frying.
• No corned beef on hand? Use shredded roast beef, turkey, or even tofu for a veggie twist.
• For extra crunch, stir in a handful of chopped water chestnuts to the filling.
• I recommend Boar’s Head or Wellshire corned beef for consistent quality.
• Want it spicy? Add 1 teaspoon of hot sauce to the filling!

Honestly, the ingredient list is flexible—don’t be afraid to play around based on what’s in your fridge!

Equipment Needed

Setting yourself up with the right tools can make this recipe a breeze (and keep cleanup quick). Here’s what you’ll need:

• Large skillet or wok: For sautéing cabbage, carrots, and onion. I use a classic cast iron, but any nonstick pan works.
• Cutting board and sharp knife: Chopping veggies and corned beef is way easier with a good blade. If you’re in a pinch, a food processor can speed things up.
• Mixing bowls: One medium bowl for combining the filling, and a small one for the mustard sauce.
• Small bowl: For the beaten egg used to seal the wrappers.
• Deep fryer or heavy-bottomed pot: For frying the egg rolls. I use a Dutch oven because it keeps the oil temperature steady.
• Slotted spoon or tongs: For safe, easy removal of egg rolls from hot oil.
• Paper towels: Draining excess oil from the finished rolls.
• Whisk: To mix the mustard sauce until smooth.

Alternatives: If you don’t have a deep fryer, a large saucepan works—just keep the oil shallow and flip the egg rolls halfway. For air frying, use parchment to prevent sticking. If you’re rocking a tiny kitchen (been there), rolling these on a dinner plate is totally fine.

Maintenance Tips: Clean your fryer with hot water and baking soda after use. I keep my knives sharp with a simple hand-held sharpener—trust me, it’s worth the small investment!

Budget-friendly gear works just fine. The real magic happens when you bring everything together, no matter what tools you’ve got.

Preparation Method

Ready to get rolling? Here’s my step-by-step guide to making crispy corned beef and cabbage egg rolls, complete with tips I’ve learned from many (many!) batches. Don’t rush—enjoy the process!

1. Prep the Filling:
   Time: 10 minutes
   In a large skillet over medium heat, add 1 tablespoon (15 ml) vegetable oil. Toss in the chopped onion and sauté for 2 minutes until translucent. Add shredded cabbage and grated carrot; cook, stirring often, until softened and slightly golden—about 5 minutes. Stir in minced garlic and cook for 1 minute (don’t let it burn!). Remove from heat, let cool for 5 minutes.
2. Combine Filling:
   Time: 5 minutes
   In a mixing bowl, blend cooked veggies with chopped corned beef, parsley, horseradish, salt, and pepper. Mix well. The mixture should be moist but not soggy. If it’s too wet, blot with a paper towel—egg rolls need dry filling to crisp up!
3. Prepare Wrappers:
   Time: 5 minutes
   Lay one egg roll wrapper on a clean surface, with a corner pointing towards you (like a diamond). Spoon about 2 heaping tablespoons (30 g) of filling just below the center. Brush the edges lightly with beaten egg—this helps seal the roll.
4. Roll ‘Em Up:
   Time: 10 minutes
   Fold the bottom corner over the filling, tuck in both sides, and roll tightly towards the top. Press gently to seal. Repeat until all wrappers are filled—should make about 12 egg rolls.
   
   Note: Don’t overstuff; it makes frying tricky and can cause splitting!
5. Heat the Oil:
   Time: 5 minutes
   In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Test with a small piece of wrapper—if it sizzles and browns quickly, you’re good to go.
6. Fry the Egg Rolls:
   Time: 10 minutes
   Fry 3–4 egg rolls at a time, turning occasionally, until golden brown and crisp (about 3–4 minutes per batch). Don’t overcrowd the pot—space keeps them crispy.
   
   Troubleshooting: If rolls split, check for overstuffing or too high oil temp. If they’re greasy, let oil reheat between batches.
7. Drain & Cool:
   Time: 2 minutes
   Remove with tongs or a slotted spoon. Place on paper towels to drain. Let cool for 2–3 minutes before serving (trust me, the filling gets hot!).
8. Make Mustard Sauce:
   Time: 3 minutes
   Whisk together yellow mustard, mayonnaise, honey, apple cider vinegar, and black pepper in a small bowl. Taste and adjust—if you want it sweeter, add more honey; for tang, more vinegar.
9. Serve:
   Arrange egg rolls on a platter with mustard sauce for dipping. Sprinkle with extra parsley if you’re feeling fancy!

Personal Notes: Sometimes I prep the filling the night before—keeps weeknight cooking simple. If the wrappers feel dry, cover them with a barely-damp towel while you fill and roll. And if you’re air-frying, spritz egg rolls with a little oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway.

Cooking Tips & Techniques

After making more batches than I care to admit, I’ve picked up a few tricks to make these crispy corned beef and cabbage egg rolls truly shine (and avoid the common pitfalls):

• Don’t Overstuff: Less is more. Too much filling makes rolling tough and can bust open in the fryer. Stick to 2 tablespoons per wrapper.
• Keep Wrappers Covered: Egg roll wrappers dry out fast. Keep unused ones under a damp towel while working—cracking wrappers just ruin the fun.
• Oil Temperature Matters: 350°F (175°C) is the sweet spot. Too low, and rolls absorb oil; too high, and they burn before the filling heats through. Use a thermometer if you can.
• Test Before You Fry: Fry a single roll first to check oil temp and sealing. Better safe than sorry!
• Batch Frying: Don’t crowd the pot—space keeps the rolls crisp. Let the oil reheat for a minute between batches.
• Filling Moisture: If your cabbage is extra juicy, squeeze it dry before mixing. Soggy filling = soggy rolls.
• Mustard Sauce Consistency: Whisk until smooth. If it’s too thick, add a splash of water or more vinegar.

Let me be honest: the first time I tried air frying these, I forgot to brush them with oil. They turned out pale and chewy—not what you want. Lesson learned—always brush or spritz with oil for that signature crunch!

If you’re multitasking, prep the sauce while the egg rolls fry. And don’t forget: taste the filling before rolling. A little extra salt can make all the difference!

Variations & Adaptations

One of the best parts about these crispy corned beef and cabbage egg rolls is how flexible they are. Over time, I’ve experimented with all sorts of twists—and here are my favorite ways to switch things up:

• Vegetarian Version: Swap corned beef for sautéed mushrooms and cooked lentils. The earthy flavors pair perfectly with cabbage and mustard sauce.
• Low-Carb Adaptation: Use thin rice paper wrappers and pan-fry lightly in a nonstick skillet. Skip the carrots if you’re watching carbs.
• Spicy Kick: Add 1–2 teaspoons of hot sauce or diced jalapeños to the filling, and blend a little sriracha into the mustard sauce for heat-lovers.
• Seasonal Swap: In summer, substitute cabbage with shredded zucchini or add sweet corn kernels for a fresh twist.
• Air Fryer Method: Spray rolls with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway. They turn out golden and crisp, minus the extra oil.
• Gluten-Free: Use gluten-free wrappers, or try wrapping the filling in romaine lettuce and baking for a lighter option.
• Dairy-Free: Switch mayonnaise in the mustard sauce to vegan mayo.

I once tried adding a handful of shredded Swiss cheese to the filling—sort of a Reuben egg roll style. It was a hit at our last family dinner! Don’t be afraid to mix and match flavors based on your tastes or dietary needs. These egg rolls are made for customizing.

Serving & Storage Suggestions

Serving these crispy corned beef and cabbage egg rolls hot and fresh is definitely the way to go. I like to pile them on a big platter with a bowl of mustard sauce in the center—makes for a Pinterest-worthy presentation! Sprinkle with fresh parsley or scallions for color.

Serving Tips:

• Best served warm—right out of the fryer or air fryer.
• Pair with a cold beer, crisp cider, or a sparkling lemonade for balance.
• They’re great with a light green salad or classic potato chips on the side.

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.
• To freeze, arrange uncooked (or cooked and cooled) egg rolls in a single layer on a baking sheet. Freeze until solid, then transfer to a zip bag. They’ll keep for up to 2 months.
• Reheat in a 350°F (175°C) oven or air fryer for 10 minutes until crisp. Avoid microwaving—they get soggy.
• Flavors actually deepen overnight, so leftovers taste even better!

If you’re prepping ahead for a party, roll the egg rolls and chill (unfried) for up to 24 hours. Fry right before serving for max crunch.

Nutritional Information & Benefits

Each crispy corned beef and cabbage egg roll clocks in at about 175 calories, with 6 g protein, 9 g fat, and 16 g carbs. The cabbage and carrots bring a dose of vitamin C and fiber, while corned beef adds iron and protein. If you opt for lean corned beef or turkey, you can trim the fat content even more.

The mustard sauce is fairly light—just a touch of mayonnaise and honey for creaminess and balance. This recipe can easily be adapted for gluten-free diets with the right wrappers, and you can go dairy-free by using vegan mayo in the sauce.

Allergens to watch for: gluten (wrappers), egg (wrappers and sealing), and mustard. My personal wellness tip? Pair with a bright green salad for a balanced meal, and enjoy in moderation (because crispy snacks are just good for the soul every now and then!).

Conclusion

There’s something truly special about transforming classic corned beef and cabbage into crispy, hand-held appetizers. These egg rolls are crunchy, savory, and just plain fun—plus, that mustard sauce brings everything together with a little zing. Whether you’re hosting a party, searching for a unique appetizer, or just want something to snack on during movie night, this recipe is worth every bite.

Feel free to play around with the filling, sauce, or cooking method to suit your tastes and dietary needs. I love these egg rolls because they’re easy, reliable, and always spark happiness (and a little friendly competition over who gets the last one!).

Give these crispy corned beef and cabbage egg rolls a try, then let me know in the comments how you customized them—or share your best dipping sauce idea! Bookmark, share, and enjoy—here’s to recipes that make memories, one crunchy bite at a time.

FAQs

Can I make these egg rolls ahead of time?

Yes! You can assemble and refrigerate them (unfried) for up to 24 hours, then fry right before serving. They freeze beautifully, too.

What’s the best way to reheat leftover egg rolls?

Reheat in a preheated oven or air fryer at 350°F (175°C) for 10 minutes until crisp. Avoid microwaving—they’ll lose their crunch.

Can I bake these egg rolls instead of frying?

Definitely. Brush with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway. They won’t be quite as crispy, but still delicious.

What can I use instead of corned beef?

Shredded roast beef, turkey, or even sautéed mushrooms for a vegetarian version work well. The seasonings and mustard sauce will keep the flavor on point.

Is the mustard sauce spicy?

It’s tangy with just a mild kick. For more heat, add extra horseradish or a splash of hot sauce!

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