For an extra layer of flavor, consider adding a dollop of Dijon mustard or a drizzle of horseradish sauce to the filling. Feel free to experiment with different vegetables in the filling. Chopped parsnips or Brussels sprouts would make excellent additions. Ensure the egg roll wrappers are sealed tightly to prevent the filling from leaking during frying. Serve with a side of Thousand Island dressing, spicy mustard, or your favorite dipping sauce.
Irish Egg Rolls
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PREP TIME30 mins
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COOK TIME5 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS253
Transform your leftover corned beef and cabbage into a delightful culinary adventure with these crispy, savory Irish Egg Rolls. A surprising twist on a classic pairing, these rolls are bursting with flavor and texture, perfect as an appetizer or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol12 mg
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Fiber2 g
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Protein7 g
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Saturated Fat3 g
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Sodium423 mg
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Sugar2 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the Frying Oil: Heat oil in a deep-fryer to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Prepare the Filling: In a medium bowl, gently combine the chopped corned beef, shredded cabbage, diced potatoes, shredded carrot, and thinly sliced onion. Season generously with salt and freshly ground black pepper to your preference. (10 minutes)
03 Step
Recipe View 15 mins Assemble the Egg Rolls: Lay egg roll wrappers out on a clean, dry surface, working with a few at a time to prevent them from drying out. Place approximately 1/2 cup of the corned beef mixture into the center of each wrapper. Roll up tightly into logs, following the folding directions on the package. Moisten the final edge with a dab of water to ensure a secure seal. (20 minutes)
04 Step
Recipe View 5 mins Fry to Golden Perfection: Carefully lower the egg rolls into the preheated oil, frying in batches to avoid overcrowding. Turn occasionally to ensure even browning, cooking until they are beautifully golden and crisp, about 5 minutes per batch. (10 minutes)
05 Step
Recipe View 2 mins Drain and Serve: Remove the fried egg rolls from the hot oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Ocie Nitzsche
Apr 19, 2025The only thing I changed was adding a bit of garlic powder to the filling. Delicious!" - Tom S.
Virginie Oreilly
Oct 8, 2024The instructions were very clear, and the egg rolls turned out perfectly crispy." - Emily K.
Jamir Carter
Sep 29, 2024These are so much better than regular spring rolls. The corned beef gives them a unique flavor." - Amy R.
Marge Auer
Aug 25, 2024These were a huge hit at my St. Patrick's Day party!" - Sarah J.
Vanessa Kilback
May 30, 2024My family loved these! A great way to use up leftovers and create something new and exciting." - Jessica P.
Anissa Sipes
Oct 2, 2023Next time, I'll try adding some cheese to the filling for an extra cheesy kick." - David L.
Aryanna Wintheiser
Aug 22, 2023I never thought of using leftover corned beef like this. Brilliant!" - Michael B.