If you love corned beef and cabbage egg rolls but never thought you could make them at home, I’m here to change your mind. These eggrolls are like a little Rueben sandwich, inside of a crispy roll.
It seems that everywhere we venture out to lately has some type of egg roll appetizer on the menu. So when we went to Lansdowne Irish restaurant at Mohegan Sun and found corned beef and cabbage egg rolls on the menu, I knew I needed to make them at home.
After returning there a few times, I came up with a delicious version of these corned beef and cabbage egg rolls that I could make at home, and here is the recipe.
My Corned Beef and Cabbage Egg Rolls Recipe
- 3/4 Cup raw Coleslaw mix
- 1/4 cup chopped sweet Onion
- 1/4 cup Sauerkraut
- 2 Tablespoons of Olive Oil
- Salt, pepper, onion powder, and garlic powder seasonings to taste
- 3 Cheese slices (Swiss or American cheese)
- Deli Sliced Corned Beef (about 1/3 lb.)
- 1/2 Cup of shredded Mozzarella cheese
- 7 Egg roll wrappers (Nasoya Brand)
- 1 Cup (approx.) Vegetable oil for frying
- Fresh Parsley for garnish (optional)
- 1 Tablespoons Ketchup
- 2 Tablespoons Mayonnaise
- A few dashes of hot sauce (optional)
- Sour cream for garnish (optional)
- In a frying pan combine the coleslaw mix, sweet onion, sauerkraut, olive oil and seasonings and saute on medium until the onion is tender. Remove from heat and cool.
- Take one egg roll wrapper, lay it out diagonally, and layer the ingredients on it by placing 1/3 cheese slice, 1 piece of corned beef, a scoop of the coleslaw mixture and a sprinkle of shredded mozzarella.
- Roll up the egg roll on the diagonal, and set it aside. Repeat, step 2 until they are all rolled up.
- Fill the frying pan with 1/4″ of cooking oil, heat to medium and fry the egg rolls until golden brown.
- Cool and slice each egg roll diagonlly in half. Serve with dipping sauce.
How to keep corned beef and cabbage egg rolls sealed while frying
As the corned beef and cabbage egg rolls start to brown in the oil, they can sometimes begin to open up. To keep them sealed, you can dampen the corner of the wrapper with a bit of beaten egg when you roll the egg roll up.
I have also found that setting them on a lightly floured plate, seam-side down and chilling them in the refrigerator for 20 minutes helps to keep them sealed. I also use toothpicks when frying them to keep them closed, then remove them when it’s time to cut and serve them.
Why I recommend Nasoya brand egg roll wrappers
When making egg rolls at home, the best wrapper you can choose is Nasoya brand. Why? Because when I first started making egg rolls at home, I had a hard time finding brands with natural ingredients. But Naysoya wrappers are all-natural, vegan friendly, and have no artificial preservatives in them. They can be found in the refrigerated section of your grocery store, not on a shelf, so you know they are fresh and preservative-free.
Best dipping sauce for corned beef and cabbage egg rolls
The best dipping sauce for these egg rolls is Russian dressing. The recipe here for dipping sauce is a simple dressing that is similar to Russian dressing if you don’t have any on hand. I also think Ranch dressing goes well with these egg rolls or even a cheese sauce.
How to store and reheat corned beef and cabbage egg rolls
Fried egg rolls are kept best wrapped in plastic wrap in the refrigerator, where they will stay fresh for about 3 days. If you have extra corned beef and cabbage egg rolls that are already fried, and you want them for later, don’t cut them. Instead, keep them whole and reheat them on a metal baking sheet in the oven at 350 degrees for about 15 minutes.
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