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!
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.
Dice each of the ingredients, and place in a medium-sized bowl.
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.
Starting from the corner, fold the edge of the eggroll wrapper over the filling.
Next, roll until the filling is completely covered by the 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:
Finish rolling the eggroll, using the water technique to seal it closed, preventing the filling from spilling out.
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.
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 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
- Pour enough oil into a saucepan or fry daddy to fry, approximately 2-4 inches
- In a medium bowl combine corned beef, cabbage, potatoes, carrot, onion, folding together to mix.
- Add about 1 tsp garlic salt and 1/4 teaspoon of freshly ground black pepper (or to your taste).
- 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.
- 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
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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Corned Beef Eggrolls aka Irish Eggrolls
Ingredients
- 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
- oil for deep frying
- warm water in a small bowl
- 1 cup sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons horseradish
Equipment
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 (84 ¾ g) corned beef1 cup (70 g) cabbage1 cup (210 g) potatoes1 cup (128 g) carrot½ cup (80 g) onion
- Add garlic salt and freshly ground black pepper (or to your taste).1 teaspoon garlic saltsalt 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
- 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 (230 g) sour cream3 tablespoons Dijon mustard2 tablespoons horseradish
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
These are GENIUS. Made them with leftover St. Patty’s corned beef and they were gone before they even hit the plate. Added spicy mustard for dipping—perfection.