Irish Corned Beef Egg Rolls Recipe

If you’re looking for a fun twist on traditional Irish flavors, this Irish Corned Beef Egg Rolls Recipe is an absolute winner. It’s one of those recipes that surprise you with how well the classic corned beef and cabbage combo works when wrapped up in crispy, golden egg rolls. Every bite hits that cozy, comforting spot with a little crunch, making it perfect for St. Patrick’s Day celebrations or whenever you want a unique snack or appetizer.

I’ve made these for casual get-togethers and even as a fun after-work treat, and honestly, they never last long. The combination of tender corned beef, steamed cabbage, and hearty potatoes wrapped in an egg roll wrapper is a feel-good crowd-pleaser that’s easy to prepare once you have your ingredients ready. You’ll love how versatile and approachable this Irish Corned Beef Egg Rolls Recipe is, especially if you want to mix up your usual corned beef routine.

Ingredients You’ll Need

The magic in this Irish Corned Beef Egg Rolls Recipe lies in balancing those classic Irish ingredients with simple additions that bring texture and flavor. Sourcing good quality corned beef and fresh vegetables will give your egg rolls a vibrant, savory taste that’s worth the effort.

• Corned beef: I recommend using leftover cooked corned beef or corned beef from the deli—just make sure it’s finely chopped for easy rolling.
• Shredded steamed cabbage: Steaming softens the cabbage so it melds perfectly inside the egg roll without adding too much moisture.
• Diced cooked potatoes: Using cooked potatoes adds a creamy bite and makes the filling heartier.
• Shredded carrot: The carrots bring a touch of sweetness and a pop of color to the filling.
• Thinly sliced onion: Adds that subtle sharpness and depth of flavor that holds the filling together.
• Salt and pepper: Season to taste — don’t be shy, as seasoning is key when prepping the filling.
• Egg roll wrappers: The 7-inch square wrappers are perfect size-wise; they crisp up beautifully when fried.
• Oil for deep frying: Choose a neutral oil like vegetable or canola that can handle high heat without smoking.

Variations

I love experimenting with this Irish Corned Beef Egg Rolls Recipe to make it my own or adapt it seasonally. Feel free to swap in ingredients or add extras to suit your taste buds — the basics are endlessly customizable!

• Vegetarian version: Try swapping corned beef for sautéed mushrooms and add some shredded cabbage for that umami punch — I’ve made this for veggie-loving friends with great feedback.
• Spicy kick: Adding a touch of hot sauce or some diced jalapeño in the filling brings a nice heat balance that pairs beautifully with the traditional Irish flavors.
• Cheese addition: I sometimes toss in a bit of shredded sharp cheddar or Irish cheese for gooey, melty goodness inside the egg roll.
• Baking instead of frying: For a lighter option, you can brush the egg rolls with oil and bake them — they lose some crispiness but still taste delicious.

How to Make Irish Corned Beef Egg Rolls Recipe

Step 1: Prepare and mix your filling ingredients

Start by finely chopping your corned beef—you want bite-sized pieces that roll up easily without tearing the wrappers. Steam your cabbage until it’s tender but not soggy, then shred it finely. Dice your cooked potatoes into small cubes, and shred the carrots thinly. Toss all these together along with the sliced onions in a mixing bowl, season with salt and pepper to your liking, and give everything a gentle stir. This step means your filling is ready to be neatly wrapped without any loose bits falling out.

Step 2: Wrap the egg rolls

Lay one egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Scoop about 2 tablespoons of filling near the corner closest to you. Fold that corner over the filling, then fold in the left and right corners snugly to encase the filling. Roll the wrapper tightly away from you, sealing the last edge with a dab of water to keep it closed. Don’t overfill to avoid tearing, and make sure to seal the edges well to prevent oil from seeping in during frying.

Step 3: Fry until crisp and golden

Heat your oil in a deep pan or fryer to about 350°F (175°C). Depending on your equipment, you can use a thermometer or test with a small piece of wrapper—it should bubble and rise to the surface quickly. Fry the egg rolls in batches, turning occasionally for even browning, until they’re a crispy, golden brown—typically around 3 to 4 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil. Keep an eye on the temperature so the oil stays steady for perfect crisps.

How to Serve Irish Corned Beef Egg Rolls Recipe

Garnishes

I like serving these egg rolls with a sprinkle of chopped fresh parsley or green onions for some freshness and color. Sometimes a lemon wedge on the side works well, too, helping cut the richness. For dipping, a simple creamy mustard sauce or a tangy horseradish dip really complements the corned beef flavors.

Side Dishes

When I serve a platter of these Irish Corned Beef Egg Rolls, I’ll often pair them with a light salad such as an arugula and apple salad or a simple coleslaw to balance out the richness. If it’s a meal, some mashed potatoes or roasted root vegetables bring that comforting Irish feel right to the table.

Creative Ways to Present

For parties, I’ve placed these egg rolls upright in a rustic wooden box lined with a linen napkin for a casual Irish pub vibe. Another fun idea is plating them on a serving board with small bowls of multiple dips arranged around, turning your snack into an inviting finger food feast that people love digging into.

Make Ahead and Storage

Storing Leftovers

Leftover Irish Corned Beef Egg Rolls store pretty well in the fridge. After they’ve cooled to room temperature, I place them in an airtight container with a paper towel between layers to absorb moisture. They keep nicely for 2 to 3 days, which is perfect if you want leftovers for a quick snack or lunch the next day.

Freezing

For longer storage, I freeze the egg rolls before frying—just wrap them individually in plastic wrap or parchment paper and place in a freezer-safe bag. This way, you can fry them straight from frozen, adding a couple of extra minutes to the cooking time. It’s such a time saver for unexpected guests or when you want a quick convenient bite.

Reheating

To reheat, I pop the leftover egg rolls in a preheated oven at 375°F for about 10 minutes to revive their crispiness. Avoid microwaving if you can—it tends to make them soggy. Using the oven or an air fryer maintains that satisfying crunch just like when freshly cooked.

FAQs

Final Thoughts

Honestly, this Irish Corned Beef Egg Rolls Recipe has become one of my favorite ways to make the traditional corned beef and cabbage feel fresh and exciting again. It’s perfect for sharing with friends or family, and the crispy texture paired with that savory filling is just downright addictive. If you haven’t tried combining these flavors in this way yet, consider this your friendly nudge into a new culinary adventure that’s simple, satisfying, and sure to become a staple snack or party treat.

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