Description

Irish Egg Rolls combine the classic flavors of corned beef, potatoes, cabbage, carrots, and onions wrapped in crispy deep-fried egg roll wrappers. This recipe offers a delightful twist on traditional Irish ingredients transformed into a fun and crunchy appetizer or snack perfect for St. Patrick’s Day or anytime you crave a savory treat.

Ingredients

Scale

For the Filling

4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
½ cup thinly sliced onion
Salt and pepper, to taste

For Frying

1 ½ quarts oil for deep frying
8 (7-inch square) egg roll wrappers

Instructions

Prepare the Filling: In a mixing bowl, combine the chopped corned beef, shredded steamed cabbage, diced cooked potatoes, shredded carrot, and thinly sliced onion. Season the mixture with salt and pepper to taste and mix well to evenly distribute the ingredients.
Assemble the Egg Rolls: Lay out a single egg roll wrapper on a clean surface with one corner pointing towards you. Place approximately 2-3 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, tuck in the sides tightly, and roll up the wrapper firmly but gently to seal the filling inside. Use a little water or beaten egg to seal the final edge securely.
Heat the Oil: Pour the oil into a deep saucepan or fryer and heat to 350°F (175°C). Use a thermometer to ensure the correct temperature for frying to get a crispy texture without absorbing excess oil.
Deep Fry the Egg Rolls: Carefully place the assembled egg rolls into the hot oil, working in batches to avoid overcrowding. Fry each egg roll for about 3-5 minutes or until they are golden brown and crispy on all sides. Turn them occasionally for even frying.
Drain and Serve: Remove the fried egg rolls using a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce such as mustard, horseradish sauce, or a tangy vinegar dip.

Notes

Ensure the cabbage is steamed and drained well to avoid soggy egg rolls.
If corned beef is not pre-cooked, cook it thoroughly before chopping and mixing.
Adjust the seasoning according to taste, as corned beef can be salty already.
Keep egg roll wrappers covered with a damp cloth while assembling to prevent drying out.
You can bake egg rolls at 400°F for 15-20 minutes, turning halfway, for a healthier alternative.

Keywords: Irish egg rolls, corned beef egg rolls, St. Patrick's Day appetizer, deep-fried egg rolls, cabbage egg rolls