Go Back
–+ servings
Corned Beef and Cabbage Egg Rolls

Crispy Corned Beef and Cabbage Egg Rolls for Festive Feasts

Delight your guests with these Corned Beef and Cabbage Egg Rolls, a festive twist on a classic dish perfect for St. Patrick's Day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 egg rolls
Course: Appetizers
Cuisine: Asian, Irish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beer Mustard
  • 2 tablespoons unsalted butter Adds richness; margarine can be used for a dairy-free version.
  • 2 tablespoons mustard seeds Provide a crunchy texture; crushed mustard seeds or prepared mustard are substitutes.
  • 1 teaspoon onion powder Enhances flavor; fresh minced onion gives a stronger punch.
  • 1 cup brown ale beer Infuses richness; any ale or stout works well.
  • 2 tablespoons honey mustard Adds sweetness and tang; Dijon can be used for spiciness.
  • 1/2 cup sour cream Contributes creaminess; Greek yogurt is a lighter option.
For the Egg Rolls
  • 1 pound deli-style corned beef The star of the filling; pastrami or turkey are lighter options.
  • 2 cups shredded green cabbage Adds crunch; coleslaw mix is a quick alternative.
  • 1 cup shredded sharp cheddar cheese Delivers gooeyness; mozzarella can replace for milder taste.
  • 10 pieces egg roll wrappers Opt for gluten-free if necessary.
  • 1 egg egg wash Helps to seal the rolls; milk or water can work.

Equipment

  • medium saucepan
  • Large pot or deep skillet

Method
 

Preparation Steps
  1. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of mustard seeds and 1 teaspoon of onion powder, stirring for about 1 minute. Slowly pour in 1 cup of brown ale beer and simmer for 8-10 minutes until reduced by half. Whisk in 2 tablespoons of honey mustard and 1/2 cup of sour cream, then let cool before refrigerating.
  2. In a large pot or deep skillet, pour in oil to fill about 2-3 inches deep. Heat the oil to 375°F. Test with a small piece of egg roll wrapper; it should sizzle when ready.
  3. Set up your filling station with deli-style corned beef, shredded green cabbage, and shredded sharp cheddar cheese. Place an egg roll wrapper diagonally in front of you. Add a small amount of filling near the center. Fold the bottom up over the filling, then fold in the sides and roll tightly, using egg wash to seal the edges.
  4. Carefully drop one egg roll into the hot oil; fry for about 1 minute on each side until golden and crispy. Fry in batches of 2-3 to avoid overcrowding.
  5. Remove fried egg rolls with a slotted spoon and place them on a plate lined with paper towels. Serve immediately with homemade beer mustard for dipping.

Nutrition

Serving: 1egg rollCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For the best texture, ensure oil is at 375°F before frying and don't overload the wrappers.

Tried this recipe?

Let us know how it was!