How was everyone’s St. Patrick’s Day? Ours was subdued but we had corned beef and cabbage so that is all that matters. That made it great. But do you know what was even better? The egg rolls I made with the leftovers!!!
Yes! Irish egg rolls are amazing and you should definitely give them a try. Basically, I cut up my leftover corned beef, cabbage and carrots, added some green onions and shoved it all in an egg roll wrapper. I borrowed my friends air fryer and Voila! Corned Beef & Cabbage Egg Rolls!
So, I just went with what I had and weighed it so I could give you and idea of measurements.
As you can see, I had almost a 1/2 lb of corned beef left. I cut up the cooked cabbage I had and made up the balance with raw cabbage that I sliced thin. I had about two cooked carrots, then shredded one medium raw carrot. I also chopped up two green onions and added it to the mix. I think the combo of cooked and raw ingredients gave the egg roll filling a better texture.
I put the mixture in the egg roll wrapper, wet the edges with water and wrapped. Here are some photos but the wrapping instructions are also on the back of the egg roll wrapper package.
Then, I brushed them with oil, borrowed an air fryer from my friends and cooked them. So easy and delicious! If you don’t have an air fryer you can deep fry, fry in a skillet (with about 1/2″ of vegetable oil in the bottom) or even try spraying them with Pam and baking at a high heat. I haven’t ever tried that last method but I read about it somewhere.
The egg roll filling is all cooked or safe to be eaten raw so you don’t have to worry about the inside cooking. Just get the outside nice and crispy.
I have to say, the mustard sauce I whipped up to go with this was awesome, just the right amount of heat and tang to compliment the egg rolls. The recipe for the sauce only makes a little bit because I knew my kids wouldn’t eat it. If you want a lot, you might want to double it.
This was so fun and easy, I might just put everything in an egg roll from now on.
Corned Beef & Cabbage Egg Rolls
Makes 8-10 Egg Rolls
Ingredients:
1/2 lb Corned Beef (cooked and chopped small)
1/2 lb Cabbage (cooked, raw or a combo, chopped or shredded)
1/4 lb Carrots (cooked, raw or a combo, shredded)
2 Green Onions, sliced (plus more for garnish)
1 pkg Egg Roll Wrappers
2 T Vegetable Oil, divided
Mustard Sauce (recipe below)
Combine first four ingredients in a large bowl and stir to combine.
Lay out an egg roll wrapper with one corner pointing towards you.
With your finger, wet the two upper edges of the egg roll wrapper.
Place about a 1/4 c of the egg roll filling in the bottom third of the egg roll wrapper.
Pick up the corner closest to you and roll over the filling, tucking it around the food on the other side.
Fold the two corners towards the middle then continue rolling the egg roll towards the point at the top.
Repeat until you have used all the filling.
After you have wrapped all your egg rolls, lightly brush all over with oil (you may not use all 2 tablespoons).
Place in the air fryer at 350 for 15 minutes, turning halfway through*. It is also a good idea to shake the air fryer basket every now and then.
Garnish with sliced green onions and serve with mustard sauce.
Mustard Sauce Ingredients:
2 T Dijon Mustard
1 tsp Yellow Mustard
1 tsp White Distilled Vinegar
Dash Cayenne Pepper
Mix all ingredients together in a small bowl and serve.
*If you don’t have an air fryer you can deep fry or fry in a pan filled with 1/2 inch of vegetable oil. The filling is already cooked (or safe to be consumed cold) so you just need to get the outside nice and crispy.
I have heard of someone spraying the egg roll with Pam and baking in a very hot oven. I haven’t tried it but if you do let me know how it goes!
Corned Beef & Cabbage Egg Rolls
Ingredients
Egg Rolls
- 1/2 lb Corned Beef cooked and chopped small
- 1/2 lb Cabbage cooked, raw or a combo, chopped or shredded
- 1/4 lb Carrots cooked, raw or a combo, shredded
- 2 Green Onions sliced (plus more for garnish)
- 1 pkg Egg Roll Wrappers
- 2 T Vegetable Oil divided
- Mustard Sauce recipe below
Mustard Sauce
- 2 T Dijon Mustard
- 1 tsp Yellow Mustard
- 1 tsp White Distilled Vinegar
- Dash Cayenne Pepper
Instructions
Egg Rolls
- Combine first four ingredients in a large bowl and stir to combine.
- Lay out an egg roll wrapper with one corner pointing towards you. With your finger, wet the two upper edges of the egg roll wrapper.
- Place about a 1/4 c of the egg roll filling in the bottom third of the egg roll wrapper. Pick up the corner closest to you and roll over the filling, tucking it around the food on the other side. Fold the two corners towards the middle then continue rolling the egg roll towards the point at the top.
- Repeat until you have used all the filling.
- After you have wrapped all your egg rolls, lightly brush all over with oil (you may not use all 2 tablespoons).
- Place in the air fryer at 350 for 15 minutes, turning halfway through*. It is also a good idea to shake the air fryer basket every now and then.
- Garnish with sliced green onions and serve with mustard sauce.
Mustard Sauce
- Mix all ingredients together in a small bowl and serve.