Corned Beef and Cabbage Egg Rolls

12 egg rolls
30 min

Corned Beef and Cabbage Egg Rolls are prefect for leftovers from St. Patrick’s Day dinner or just a special treat for Corned Beef fans. Try my recipe for Corned Beef Brisket (3 Ways To Make) for easy instructions on how to prepare Corned Beef. These Corned Beef and Cabbage Egg Rolls so good that they will go fast!!!

I love this recipe! It is a great way to use leftovers from your St. Patrick’s Day Corned Beef and Cabbage dinner. If you have leftover cooked cabbage and carrots, those can be used in the filling with the corned beef brisket. But I like buy two Corned Beef Briskets and make my recipe for Corned Beef Brisket (3 Ways To Make).


I use half of the cabbage separately with potatoes in my Irish Colcannon (Mashed Potatoes & Cabbage) for my St. Patrick’s Day dinner. The leftover Corned Beef Brisket I make my favorite corned beef recipes with egg rolls being one of my absolute favorites! The other half of the cabbage will be sautéed with carrots and garlic to make the egg roll filling.


Corned Beef and Cabbage Egg rolls can be made in different sizes, 12 large or 24 mini egg rolls. They’re great served as a lunch or an appetizer with my Creamy Dijon Dip on the side. They are a really unexpected a fun twist on the classic egg roll!!!


INGREDIENTS TO MAKE CORNED BEEF AND CABBAGE EGG ROLLS

  • Green cabbage
  • Carrot
  • Garlic cloves
  • Green onions
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Cooked corned beef brisket
  • Egg roll wrappers
  • Canola oil, for frying


INGREDIENTS TO MAKE CREAMY DIJON DIP

  • Sour cream
  • Dijon
  • Pinch of sugar

HOW TO MAKE CORNED BEEF AND CABBAGE EGG ROLLS

  • Add olive oil to a large skillet over medium-high heat, sauté cabbage, carrots, garlic, green onions, ½ tsp salt and fresh ground black pepper, until crisp-tender; set aside.
  • Prepare a station with cabbage mixture in a bowl, corned beef in another bowl, egg roll wrappers, and a small bowl of water for sealing the egg rolls. 
  • Assemble the egg rolls by turning the wrapper to a diamond, laying 2-3 Tbsps cabbage mixture, then top with 2-3 Tbsp corned beef.
  • Fold the bottom tip of the diamond up over the filling and tuck under.
  • Fold both side tips into the middle, then wet your finger to wet the top triangle shape and roll. 
  • Fill a saucepan 1-2-inches with oil. Heat to 350°F and fry egg rolls for about 2-3 minutes, until golden brown.
  • Fry only 2 or 3 at a time
  • Place on a paper towel lined plate.

HOW TO PREPARE THE CREAMY DIJON DIP

  • In a small bowl add the sour cream, Dijon mustard, and just a pinch of sugar (about 1/8 tsp).
  • Mix well with a small rubber spatula until combine.
  • Serve alongside of the Corned Beef and Cabbage Egg Rolls for a real treat!
  • Makes 1/2 cup dip.

OTHER CORNED BEEF RECIPES AND MORE:

Corned Beef and Cabbage Egg Rolls
Recipe details
  • 12  egg rolls
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • ½ head green cabbage, thin sliced shreds
  • 1 large carrot, small diced
  • 2 garlic cloves, minced
  • 3 green onions, chopped
  • 1 Tbsp olive oil
  • kosher salt and freshly ground black pepper
  • 3 cups cooked corned beef brisket, shredded
  • 12 egg roll wrappers
  • canola oil, for frying
Creamy Dijon Dip
  • ½ cup sour cream
  • 1 Tbsp Dijon mustard
  • ⅛ tsp or pinch of sugar
Instructions

Add olive oil to a large skillet over medium-high heat, saute cabbage, carrots, garlic, green onions, ½ tsp salt and freshly ground black pepper; set aside. Prepare a station with cabbage mixture in a bowl, corned beef in another bowl, egg roll wrappers, and a small bowl of water for sealing the egg rolls.
Assemble the eggrolls by turning the wrapper to a diamond shape, lay 2-3 Tbsps cabbage mixture, then top with 2-3 Tbsps corned beef. Fold the bottom tip of the diamond up over the filling and tuck under. Fold the side tips in to the middle, then wet your finger to wet the top triangle shape and roll.
Fill a saucepan 1 to 2-inches with oil. Heat to 350°F and fry 3 egg rolls at a time for 2-3 minutes, until golden brown. Place on a paper towel lined plate. Serve warm with dipping sauce.
In a small bowl add the sour cream, Dijon mustard, and just a pinch of sugar (about 1/8 tsp). Mix well with a small rubber spatula until combine. Serve alongside of the Corned Beef and Cabbage Egg Rolls for a real treat! Makes 1/2 cup dip.
Tips
  • Makes 12 large eggs rolls or 24 mini egg rolls.
The Grove Bend Kitchen
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Comments
  • Sandra J Baker Sandra J Baker on Feb 27, 2021

    Hi can the egg rolls be frozen before or after cooking or at all?

    • The Grove Bend Kitchen The Grove Bend Kitchen on Feb 27, 2021

      Hi Sandra,

      That is a great question and I should add it to the recipe! Egg rolls can be frozen before and after cooking (make sure they are cooled completely). Wrap the prepared egg rolls in aluminum foil and put in a plastic freezer bag. Keep in freezer for up to 4 months. Let them thaw in the refrigerator in the plastic bag. Make sure to thaw the uncooked egg rolls a little before deep frying. The cooked egg rolls can be reheated in the oven at 375°F about 10 minutes, turn 10 minutes more.

      Thank you so much for your question!

      Best Wishes,

      Chef Louise

  • Ailen Ailen on Feb 27, 2021

    For a healthy version, instead of deep frying, oil spray the egg rolls , air fry till golden brown

    • The Grove Bend Kitchen The Grove Bend Kitchen on Feb 27, 2021

      Hi Ailen,

      That's a great idea! I still have to purchase an air fryer but I hear everyone rave about them. You can certainly make this recipe in an air fryer. If you try it, let me know how it turns out.

      Best Wishes,

      Chef Louise

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