Best Corned Beef Egg Rolls

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Here’s my twist on classic corned beef and cabbage, rolled up into crispy, golden egg rolls that are perfect for using up those St. Patrick’s Day leftovers. The filling combines tender corned beef, sautéed cabbage, and carrots, all wrapped in a crunchy wrapper.

These egg rolls have become my go-to recipe for potlucks and family gatherings. I usually make a double batch because they disappear so quickly – and let’s be honest, they taste just as good cold from the fridge the next day!

What Kind of Corned Beef Should I Use?

For these egg rolls, you can use either leftover corned beef from your St. Patrick’s Day dinner or pick some up at the deli counter. If you’re getting it from the deli, ask them to slice it very thin or even shave it – this makes it easier to fold into your egg rolls without tearing the wrappers. Store-bought packaged corned beef will work too, but try to avoid the canned variety as it can be a bit too wet and mushy for this recipe. The key is to make sure whatever corned beef you use is well-drained and not too moist, which helps keep your egg rolls crispy instead of soggy. If you’re using leftover homemade corned beef, just slice it as thin as you can against the grain.

Options for Substitutions

This fun fusion recipe can be tweaked in several ways depending on what you have in your kitchen:

• Mayo: You can swap regular mayo with light mayo or plain Greek yogurt for a lighter option. For a dairy-free version, try vegan mayo.
• Mustards: If you don’t have both types of mustard, just use what you have. Stone ground mustard works great too, or you can use all yellow mustard in a pinch.
• Swiss cheese: While Swiss is traditional with corned beef, you can use provolone, Gruyere, or even white cheddar. The cheese helps bind the filling together, so it’s best not to skip it completely.
• Coleslaw mix: No packaged mix? Shred about 1 cup of green cabbage and 1/4 cup carrots instead. You can also use broccoli slaw mix.
• Egg roll wrappers: Spring roll wrappers can work, but they’re thinner so handle with care. Wonton wrappers can work too – you’ll just need to make smaller rolls and use more of them.
• Frying oil: Any neutral oil with a high smoke point works well – try canola, vegetable, or peanut oil. You can also bake these at 400°F for 15-20 minutes, turning halfway through, but they won’t be quite as crispy.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef egg rolls is overfilling the wrappers, which can lead to bursting during frying and make them difficult to seal – stick to about 2-3 tablespoons of filling per roll and leave a border around the edges.

Temperature control is crucial when frying these egg rolls – if your oil isn’t hot enough (it should be around 350°F), the wrappers will become greasy and soggy, while too hot oil will burn the outside before the cheese melts.

Another common mistake is not draining the coleslaw mixture well enough before adding it to the filling – excess moisture can make the egg rolls soggy and cause the oil to splatter, so give it a good squeeze or pat with paper towels first.

For the crispiest results, don’t crowd the pan when frying (work in batches if needed), and place the finished egg rolls on a wire rack instead of paper towels to prevent them from getting soggy on the bottom.

What to Serve With Corned Beef Egg Rolls?

These crispy corned beef egg rolls are perfect for serving with a variety of dipping sauces – try Russian dressing, extra Dijon mustard, or even a sweet chili sauce for different flavor combinations. Since these are pretty rich, I like to balance them out with something fresh like a simple cucumber salad or some pickled vegetables on the side. If you’re serving these as a main dish rather than an appetizer, they go really well with a light cabbage slaw (different from the filling) or a simple green salad with a tangy vinaigrette. For a true deli-inspired meal, serve them alongside some good dill pickles and potato chips.

Storage Instructions

Keep Fresh: Once your corned beef egg rolls have cooled down, place them in an airtight container lined with paper towels to absorb any excess oil. They’ll stay good in the fridge for up to 3 days, though they’re best enjoyed within the first 24 hours to maintain that perfect crispy texture.

Freeze: These egg rolls are great for freezing! After they’re completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag, removing as much air as possible. They’ll keep well for up to 2 months in the freezer.

Crisp Up: To get that crispy texture back, pop refrigerated egg rolls in a 350°F oven for about 10 minutes, or until heated through. For frozen ones, no need to thaw – just bake them at 350°F for about 15-20 minutes. The air fryer works great too – just a few minutes at 350°F will do the trick!

Preparation Time	15-25 minutes
Cooking Time	6-8 minutes
Total Time	21-33 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 45-55 g
• Fat: 150-170 g
• Carbohydrates: 150-170 g

Ingredients

• 1/2 cup mayo
• 2 tablespoons dijon mustard
• 1 tablespoon regular yellow mustard
• 1 teaspoon apple cider vinegar
• 1 1/2 cups packaged coleslaw mix
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon white sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, ground
• 3 cups oil for frying
• 4 ounces swiss cheese, shredded
• 6 ounces of thinly sliced or shredded cooked corned beef
• 8 egg roll skins

Step 1: Prepare the Sauce

In a medium bowl, stir together mayonnaise, Dijon mustard, yellow mustard, and vinegar.

Set this sauce mixture aside to be used later as a dip for the egg rolls.

Step 2: Cook and Season the Coleslaw Mix

Place coleslaw mix and a tablespoon of vinegar in a medium microwave-safe bowl.

Toss to combine.

Add 1 tablespoon of water, cover the bowl with plastic wrap, and microwave on HIGH for 90 seconds.

Carefully drain any excess liquid and use a paper towel to pat the coleslaw mix dry.

Add sugar, salt, and pepper to the coleslaw mix and toss until well combined.

Step 3: Roll the Egg Rolls

Begin rolling the egg rolls while heating oil in a large heavy pot over medium heat to 375 degrees F.

Work with 2 egg roll wrappers at a time, positioning each with one corner pointed toward you on a clean work surface.

Divide 1/4 of the coleslaw mixture, 1/4 of the cheese, and 1/4 of the corned beef between the two wrappers, placing the filling in the lower middle of each.

To fold, first fold the bottom corner up over the mixture.

Then, fold the right and left corners toward the center and continue rolling.

Use your finger to brush a small amount of water on the final corner to seal the egg roll.

Place rolled egg rolls on a plate and cover them with plastic wrap or a damp towel to prevent drying.

Repeat this process with the remaining wrappers and filling ingredients.

Step 4: Fry the Egg Rolls

Once the oil reaches the desired temperature, transfer the egg rolls to the hot oil in two batches.

Fry each batch for 3 to 4 minutes, or until the egg rolls are golden brown, turning occasionally to ensure even cooking.

Remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

Serve the egg rolls immediately, paired with the prepared mustard sauce for dipping.

Enjoy the crispy and savory flavors while they’re hot!