Recipes » Corned Beef Eggrolls aka Irish Eggrolls

Corned Beef Eggrolls aka Irish Eggrolls

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Corned Beef Eggrolls aka Irish eggrolls were spawned out of imagination following a traditional corned beef boiled dinner on St. Patrick’s day. We were blessed with substantial leftovers that included cabbage, carrots, corned beef, and onions.

While I normally make red flannel hash, I wanted something a little bit different. Thus, these divine corned beef eggrolls were conceived!
irish corned beef eggrolls budget101
While they’re utterly scrumptious on their own, the creamy horseradish dip takes the flavor into next-level status, so don’t forget to whip up a batch before you make your eggrolls.

How to Make Corned Beef Eggrolls aka Irish Eggrolls

To get started, I prefer to Mise en Place, that is, to gather all of my ingredients before I start. As mentioned, this recipe uses leftover traditional New England boiled dinner consisting of corned beef, cabbage, potatoes, onions, and carrot.
chopping cooked cabbage corned beef carrots and potatoes

Dice each of the ingredients, and place in a medium-sized bowl.
diced cooked russet potatoes on cutting board

Add roughly about a teaspoon or so of garlic salt and a quarter teaspoon of freshly ground black pepper- to your taste preferences.

Place an egg roll wrapper on a clean surface, add about 1/3- 1/2 c. of the corned beef mixture to the middle.
chopped corned beef carrots cabbage and potatoes on raw eggroll wrapper

Starting from the corner, fold the edge of the eggroll wrapper over the filling.
fold over one corner of eggroll wrapper over the filling

Next, roll until the filling is completely covered by the eggroll wrapper.
corned beef filling partially wrapped in eggroll wrapper

Dip your finger in warm water and highly run it along on the edges of the wrapper. Seal the sides of the eggroll by folding them into the roll, like so:
sealed ends of irish eggroll

Finish rolling the eggroll, using the water technique to seal it closed, preventing the filling from spilling out.
completely wrapped irish egrolls corned beef wrapped in eggroll wrapper on cutting board

Repeat until all the filling is gone and you have a stack of eggrolls. At this point, the eggrolls can be individually wrapped in wax paper and placed in a Ziploc or vacuum seal bag, and frozen until needed. Else, they may be deep-fried or cooked in an air-fryer.
stack of raw uncooked corned beef irish eggrolls

Fry a few rolls at a time (2-3) for about 5 minutes each in the hot oil. Drain well on paper towels. To cook them in an air-fryer, mist them with olive or avocado oil and then cook at 400F for 5-8 minutes (or in accordance with your machine’s recommendations).
corned beef eggrolls

Corned Beef Eggrolls aka Irish Eggrolls

You’ll Need:
3/4 c. cooked corned beef, diced
1 cup cooked cabbage, diced
1 cup cooked potatoes, diced
1 cup cooked carrot, diced
1/2 cup onion, diced
1 tsp garlic salt
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
oil for deep frying

  1. Pour enough oil into a saucepan or fry daddy to fry, approximately 2-4 inches
  2. In a medium bowl combine corned beef, cabbage, potatoes, carrot, onion, folding together to mix.
  3. Add about 1 tsp garlic salt and 1/4 teaspoon of freshly ground black pepper (or to your taste).
  4. Place an egg roll wrapper on a clean surface, add 1/3- 1/2 c. of the corned beef mixture to the middle, and roll into logs.
  5. Put a small amount of water on the edge of the wrapper to seal it so that the filling does not spill out during frying.
  6. Fry a few rolls at a time (2-3) for approximately five minutes each in the hot oil. Remove the rolls from the oil and drain them well on paper towels.
  7. Serve with creamy horseradish dip, as desired

Creamy Horseradish Dip

You’ll Need
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons horseradish (or less if you prefer less kick!)

In a small bowl, combine the sour cream, dijon mustard, and horseradish, stirring well until smooth. For best flavor, allow the flavors to marry for at least 15 minutes before serving.

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These amazing corned beef eggrolls aka Irish eggrolls are an excellent way to enjoy the scrumptious leftovers of a traditional St Patricks Day Corned Beef Dinner! #eggrolls #Irisheggrolls #StPatricksDay #Leftovers #PremeditatedLeftovers #Budget101

deep fried irish corned beef eggroll cut in half on a serving plate
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Corned Beef Eggrolls aka Irish Eggrolls

Budget101.com by Melissa 'Liss' Burnell
Transform leftover cornedbeef dinner into a delectable appetizer
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Prep Time 15 mins
Cook Time 5 mins
0 mins
Total Time 20 mins
Course Appetizer, MYO, Side Dish
Cuisine American
Servings 10
Calories 149 kcal

Equipment

Ingredients
 
 

Irish Eggroll Filling:
  • ¾ cup corned beef cooked & diced
  • 1 cup cabbage cooked & diced
  • 1 cup potatoes cooked & diced
  • 1 cup carrot cooked & diced
  • ½ cup onion cooked & diced
  • 1 teaspoon garlic salt
  • salt and pepper to taste
  • 10 egg roll wrappers 7 inch square
Additional:
  • oil for deep frying
  • warm water in a small bowl
Creamy Horseradish Dip Ingredients
  • 1 cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons horseradish

Instructions
 

  • Pour enough oil into a saucepan or fry daddy to fry, approximately 2-4 inches.
    oil for deep frying
  • In a medium bowl combine corned beef, cabbage, potatoes, carrot, onion, folding together to mix.
    ¾ cup corned beef, 1 cup cabbage, 1 cup potatoes, 1 cup carrot, ½ cup onion
  • Add garlic salt and freshly ground black pepper (or to your taste).
    1 teaspoon garlic salt, salt and pepper
  • Place an egg roll wrapper on a clean surface, add 1/3- 1/2 c. of the corned beef mixture to the middle, and roll into logs.
    10 egg roll wrappers
  • Put a small amount of water on the edge of the wrapper to seal it so that the filling does not spill out during frying.
  • Fry a few rolls at a time (2-3) for approximately five minutes each in the hot oil. Remove the rolls from the oil and drain them well on paper towels.
  • Serve with creamy horseradish dip, as desired

Creamy Horseradish Dip Directions

  • In a small bowl, combine the sour cream, dijon mustard, and horseradish, stirring well until smooth. For best flavor, allow the flavors to marry for at least 15 minutes before serving.
    1 cup sour cream, 3 tablespoons Dijon mustard, 2 tablespoons horseradish

Notes

These eggrolls freeze quite well. If you prefer, you can easily cook them in an air-fryer. Mist them with olive oil using a misto sprayer, then cook for 5-8 minutes.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1gCalories: 149kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 604mgPotassium: 259mgFiber: 2gSugar: 2gVitamin A: 2294IUVitamin C: 14mgCalcium: 47mgIron: 1mgNet Carbs: 13g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

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