Growing up, my grandma’s homemade Corned Beef and Cabbage Egg Rolls were the stuff of legends. The way the savory corned beef and crisp cabbage wrapped up in a perfectly golden-brown wrapper – it was pure magic. I can still remember the mouthwatering aroma wafting through the kitchen as she carefully fried each batch, and the way my family would gather around the table, eagerly awaiting the first bite. It was a cherished tradition that brought us all together, and to this day, those Corned Beef and Cabbage Egg Rolls hold a special place in my heart.
Why This Corned Beef & Cabbage Egg Rolls Recipe Will Become Your Go-To
The Secret Behind Perfect Corned Beef & Cabbage Egg Rolls
What makes this Corned Beef and Cabbage Egg Rolls recipe so special is the perfect balance of flavors and textures. The key is in the preparation – the way the diced corned beef and shredded cabbage are sautéed with just the right amount of seasoning, creating a filling that’s both savory and subtly sweet. And the trick to getting that irresistible crunch? It’s all in the technique of tightly wrapping the filling in the egg roll wrappers before frying them to golden perfection.
Essential Ingredients You’ll Need
The secret to these Corned Beef and Cabbage Egg Rolls lies in the carefully selected ingredients. First, you’ll need 1 pound of diced corned beef – the star of the show. This savory, tender meat provides the foundation for the filling. Next, 2 cups of shredded cabbage add a refreshing crunch and a hint of sweetness. To complement the cabbage, 1 grated carrot brings a lovely pop of color and a touch of sweetness. The 2 sliced green onions add a delightful onion flavor, while 1 minced garlic clove brings a subtle warmth. A teaspoon of ground black pepper and a quarter teaspoon of salt round out the seasoning, ensuring the filling is perfectly balanced. And of course, you’ll need 12 egg roll wrappers to wrap up all that deliciousness, and some vegetable oil for frying.
Step-by-Step Corned Beef & Cabbage Egg Rolls Instructions
Preparing Your Corned Beef & Cabbage Egg Rolls
With a prep time of just 15 minutes and a cook time of 10 minutes, this Corned Beef and Cabbage Egg Rolls recipe comes together in a total of 25 minutes. To get started, you’ll need a cutting board, a large skillet, and a few simple kitchen tools.
1- Begin by dicing the corned beef into small, bite-sized pieces. In the large skillet, sauté the corned beef over medium-high heat until it starts to brown and crisp up, about 3-4 minutes.
2- Next, add the shredded cabbage, grated carrot, sliced green onions, and minced garlic to the skillet. Sauté the vegetables until they’re tender and fragrant, another 3-4 minutes.
3- Season the filling with the ground black pepper and salt, stirring to incorporate the spices evenly. Let the mixture cool slightly, about 2-3 minutes.
4- Lay out the egg roll wrappers on a clean surface, and scoop a heaping tablespoon of the corned beef and cabbage filling onto the center of each wrapper. Be sure to leave a bit of space around the edges.
5- Carefully fold the bottom corner of the wrapper over the filling, then fold in the sides and roll it up tightly into a neat little package.
6- In a large skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F. Gently add the egg rolls, a few at a time, and fry them until they’re golden brown on all sides, about 2-3 minutes per batch.
Pro Tips for Success
1- For the best texture, make sure to dice the corned beef into small, uniform pieces. This will help it cook evenly and integrate seamlessly into the filling.
2- Don’t overcrowd the skillet when frying the egg rolls – work in batches to maintain the perfect crispiness.
3- To prevent the wrappers from tearing, moisten the edges with a bit of water before folding and rolling.
4- For extra flavor, try adding a teaspoon of Dijon mustard or a splash of Worcestershire sauce to the filling.
5- Serve the Corned Beef and Cabbage Egg Rolls hot and fresh for the ultimate crispy, crunchy experience.
Serving and Storing Your Corned Beef & Cabbage Egg Rolls
Perfect Pairings for Corned Beef & Cabbage Egg Rolls
These Corned Beef and Cabbage Egg Rolls are the perfect appetizer or snack to serve at your next gathering. With 12 egg rolls in a batch, they’re great for sharing. For a complete meal, consider pairing them with a light, fresh salad or a hearty bowl of Irish stew. And to really bring out the flavors, serve them alongside a crisp, cold beer or a tangy dipping sauce like thousand island or Dijon mustard.
Storage and Make-Ahead Tips
Leftover Corned Beef and Cabbage Egg Rolls can be stored in the refrigerator for up to 3 days. To reheat, simply place them in a 350°F oven for 5-7 minutes until hot and crispy. You can also freeze the egg rolls for longer storage. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They’ll keep in the freezer for up to 2 months. When ready to enjoy, simply fry the frozen egg rolls directly from the freezer for 3-4 minutes until golden brown.
Variations and Dietary Adaptations for Corned Beef & Cabbage Egg Rolls
Creative Corned Beef & Cabbage Egg Rolls Variations
While the classic combination of corned beef and cabbage is hard to beat, there are plenty of ways to put a unique spin on this recipe. For a touch of sweetness, try adding diced apple or a drizzle of honey to the filling. Or, for a spicy kick, mix in a tablespoon of sriracha or a sprinkle of crushed red pepper flakes. You could also swap out the corned beef for shredded chicken or roasted turkey for a different protein twist. And for a fun seasonal variation, try substituting the cabbage with shredded Brussels sprouts or kale.
Making Corned Beef & Cabbage Egg Rolls Diet-Friendly
To make this recipe more diet-friendly, there are a few simple swaps you can try. For a gluten-free version, use gluten-free egg roll wrappers. If you’re watching your carbs, opt for low-carb or keto-friendly wrappers made with almond flour or cauliflower. And for a vegan or vegetarian take, replace the corned beef with diced and sautéed mushrooms or crumbled tofu. No matter what dietary restrictions you may have, this Corned Beef and Cabbage Egg Rolls recipe can be easily adapted to fit your needs.
Frequently Asked Questions
Q: Can I use a different type of meat instead of corned beef?
A: Absolutely! You can swap out the corned beef for shredded chicken, roasted turkey, or even diced mushrooms for a vegetarian version.
Q: How long does it take to make these Corned Beef and Cabbage Egg Rolls?
A: This recipe has a total time of 25 minutes, with 15 minutes of prep time and 10 minutes of cook time.
Q: Can I make these egg rolls ahead of time?
A: Yes, you can! The egg rolls can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Just reheat them in the oven or fry them directly from frozen.
Q: How many egg rolls does this recipe make?
A: This recipe yields 12 Corned Beef and Cabbage Egg Rolls, perfect for sharing with family and friends.
Q: What if my egg roll wrappers start to tear?
A: To prevent the wrappers from tearing, be sure to moisten the edges with a bit of water before folding and rolling. This will help the wrappers stick together and stay in place.
Corned Beef & Cabbage Egg Rolls
- Total Time: 25
- Yield: 12 egg rolls
Description
Crispy, golden-brown egg rolls stuffed with tender corned beef and shredded cabbage – a delicious twist on a classic Irish dish.
Ingredients
– 1 pound corned beef, diced
– 2 cups shredded cabbage
– 1 carrot, grated
– 2 green onions, sliced
– 1 clove garlic, minced
– 1 teaspoon ground black pepper
– 1/4 teaspoon salt
– 12 egg roll wrappers
– Vegetable oil for frying
Instructions
1. In a large bowl, combine the diced corned beef, shredded cabbage, grated carrot, sliced green onions, minced garlic, black pepper, and salt. Mix well.
2. Lay an egg roll wrapper on a flat surface in a diamond shape. Place 2-3 tablespoons of the corned beef mixture in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
4. In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the egg rolls and fry for 2-3 minutes per side, or until golden brown.
5. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve hot with a creamy horseradish dipping sauce.
Notes
For a crispier egg roll, you can brush the wrappers with a beaten egg before frying. Leftover egg rolls can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizers
- Method: Frying
- Cuisine: American, Irish
Conclusion
These Corned Beef and Cabbage Egg Rolls are a true culinary delight, a harmonious fusion of classic flavors that will have your taste buds dancing with joy. With their crispy, golden exteriors and their savory, satisfying fillings, they’re the perfect appetizer or snack to share with loved ones.
Whether you’re planning a cozy family gathering or a festive St. Patrick’s Day celebration, this recipe is sure to be a hit. So, what are you waiting for? Gather your ingredients, channel your inner chef, and get ready to create a batch of these irresistible Corned Beef and Cabbage Egg Rolls. I can’t wait to hear how they turn out and see the smiles they bring to your table. Enjoy!
