Print

Crispy Corned Beef and Cabbage Egg Rolls

corned beef and cabbage egg rolls - featured image
Print Recipe

These crispy egg rolls are filled with savory corned beef, sautéed cabbage, carrots, and onion, then fried to golden perfection and served with a tangy homemade mustard sauce. Perfect for parties, game day, or as a creative appetizer using leftovers.

Ingredients

Scale
  • 1 1/2 cups cooked corned beef, chopped
  • 2 cups green cabbage, shredded
  • 1/2 cup carrot, grated (1 large or 2 small)
  • 1/3 cup yellow onion, finely chopped (about 1/2 medium)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon prepared horseradish (optional)
  • 12 egg roll wrappers (6-inch square)
  • 1 egg, beaten (for sealing)
  • 2 cups vegetable oil, for frying (canola or peanut oil recommended)
  • 1/4 cup yellow mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • Ground black pepper, to taste

Instructions

  1. In a large skillet over medium heat, add 1 tablespoon vegetable oil. Sauté chopped onion for 2 minutes until translucent.
  2. Add shredded cabbage and grated carrot; cook, stirring often, until softened and slightly golden, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute. Remove from heat and let cool for 5 minutes.
  4. In a mixing bowl, combine cooked veggies with chopped corned beef, parsley, horseradish, salt, and pepper. Mix well. If mixture is too wet, blot with a paper towel.
  5. Lay one egg roll wrapper on a clean surface, with a corner pointing towards you. Spoon about 2 heaping tablespoons of filling just below the center. Brush edges lightly with beaten egg.
  6. 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.
  7. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  8. Fry 3–4 egg rolls at a time, turning occasionally, until golden brown and crisp (about 3–4 minutes per batch). Do not overcrowd the pot.
  9. Remove egg rolls with tongs or a slotted spoon and drain on paper towels. Let cool for 2–3 minutes before serving.
  10. For the mustard sauce: Whisk together yellow mustard, mayonnaise, honey, apple cider vinegar, and black pepper in a small bowl. Adjust to taste.
  11. Serve egg rolls warm with mustard sauce for dipping. Garnish with extra parsley if desired.

Notes

Do not overstuff the wrappers to prevent splitting during frying. Keep unused wrappers covered with a damp towel to prevent drying. For a lighter version, air fry or bake the egg rolls. Filling can be prepped ahead and refrigerated overnight. Mustard sauce can be adjusted for sweetness or tang. For gluten-free, use rice paper wrappers and pan-fry.

Nutrition

Keywords: corned beef, cabbage, egg rolls, appetizer, St. Patrick's Day, mustard sauce, party food, fried, Irish, comfort food

Find it online: https://blingbite.com/crispy-corned-beef-and-cabbage-egg-rolls-recipe-easy-homemade-appetizer-with-mustard-sauce/