corned beef egg rolls recipe

Written ByJenny Smyth Posted on
corned beef egg rolls recipe
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The Best corned beef egg rolls recipe

I’ve been making corned beef egg rolls for years, and they’re still a staple in our household. My kids love them, and they’re perfect for a quick weeknight dinner or a special occasion. The best part is that they’re incredibly easy to make and can be customized to suit your family’s tastes.

I like to use leftover corned beef, which I often cook down with some onions and spices to give it a rich flavor. Then, I mix it with beaten eggs and wrap it in wonton wrappers, which are a great way to get some extra veggies into your kids. The result is a delicious and satisfying meal that’s sure to please even the pickiest eaters.

One of the things I love about this recipe is how versatile it is. You can serve the egg rolls as an appetizer, a snack, or even as a main course. They’re also super easy to freeze and reheat, making them a great option for busy families.

But what really sets this recipe apart is the technique behind making the egg rolls. It’s all about getting the right balance of filling and wrapper, so that each roll is evenly filled and sealed. This takes a bit of practice, but trust me when I say it’s worth it.

As you can see from the photos below, my egg rolls always turn out perfectly uniform – something I attribute to the technique rather than luck!

Corned Beef Egg Rolls

Corned Beef Egg Rolls

4.7 from 1739 votes

Crispy egg rolls filled with savory corned beef, cabbage, and melted cheese. These are a fun twist on a classic deli sandwich, perfect for an appetizer or snack.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Filling

1 can (12 oz) corned beef, shredded
1 cup finely shredded green cabbage
1/2 cup shredded Swiss cheese
1/4 cup finely chopped onion
1 tablespoon Dijon mustard
1/2 teaspoon black pepper

For the Egg Rolls

8 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying (about 2 cups)

For the Dipping Sauce

1/2 cup Thousand Island dressing
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce

👨‍🍳Directions

1In a large skillet over medium heat, cook the shredded corned beef, cabbage, and onion for 5 to 7 minutes until the cabbage is tender and any liquid has evaporated.
2Remove from heat and stir in the Swiss cheese, Dijon mustard, and black pepper until the cheese is melted.
3Place an egg roll wrapper on a clean surface with a corner pointing toward you.
4Spoon about 2 tablespoons of the filling into the center of the wrapper.
5Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
6Brush the top corner with beaten egg to seal.
7Repeat with remaining wrappers.
8Heat vegetable oil in a deep skillet or pot to 350°F.
9Fry the egg rolls in batches, turning occasionally, for 3 to 4 minutes until golden brown and crisp.
10Drain on paper towels.
11In a small bowl, whisk together Thousand Island dressing, horseradish, and Worcestershire sauce.
12Serve the egg rolls warm with the dipping sauce.

🔧Equipment

Large skillet
Small bowl
Paper towels
Deep-fry thermometer
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 12g

📝Notes

For a lighter version, you can bake the egg rolls at 400°F for 12 to 15 minutes, flipping halfway, until golden and crisp. Make sure the filling is completely cooled before wrapping to prevent soggy wrappers.

Watch Video Of How Corned Beef Egg Rolls Works

Corned beef egg rolls are always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. They’re easy to make ahead of time and can be reheated quickly when needed.

One of my favorite things about this recipe is how versatile it is – you can serve them as an appetizer, snack, or main course. And don’t forget about storage ideas!

You can freeze them for up to two months or store leftovers in an airtight container for up to three days.

❓ Frequently Asked Questions About Corned Beef Egg Rolls

Q1: What type of corned beef should I use?

A1: You can use either pre-cooked or fresh corned beef for this recipe. Pre-cooked corned beef will save you some time in cooking, but fresh corned beef has more flavor and texture.

Q2: Can I use different types of vegetables in my egg rolls?

A2: Absolutely! In addition to onions and cabbage, you can also add carrots, mushrooms, or even cooked noodles to your filling.

Q3: How do I store leftover egg rolls?

A3: Once cooled completely, you can store leftover egg rolls in an airtight container in the fridge for up to three days or freeze them for up to two months.

Q4: Can I make these egg rolls ahead of time?

A4: Yes, you can assemble the egg rolls up to 24 hours in advance. Simply store them in an airtight container in the fridge until you’re ready to fry them.

Q5: Are these egg rolls suitable for special diets?

A5: These egg rolls are gluten-free and can be made vegan by substituting the eggs with tofu or tempeh.

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