Here’s my twist on classic corned beef and cabbage, rolled up into crispy air fryer egg rolls with a mix of tender meat, fresh vegetables, and just the right blend of seasonings.
These egg rolls have become my go-to recipe for using up leftover corned beef after St. Patrick’s Day. I often make a double batch because they disappear so quickly – and honestly, they taste even better the next day straight from the fridge!
Why You’ll Love These Corned Beef Egg Rolls
- Creative leftovers solution – These egg rolls are a genius way to use up leftover corned beef and cabbage, turning yesterday’s dinner into an entirely new and exciting meal.
- Quick cooking time – Thanks to the air fryer, you can have crispy, golden-brown egg rolls ready in just minutes – no deep frying needed!
- Perfect fusion food – These egg rolls combine the classic Irish flavors of corned beef and cabbage with Asian-inspired wrapping techniques, creating a fun twist on both cuisines.
- Healthier preparation – Using an air fryer instead of deep frying means you’ll get that satisfying crunch with just a fraction of the oil.
- Great for entertaining – These make perfect appetizers or party snacks – they’re easy to pick up, fun to dip, and always get people talking about the unique combination.
What Kind of Corned Beef Should I Use?
For these egg rolls, you’ll want to start with a good quality flat cut corned beef brisket, which is the most common type you’ll find at the grocery store. The flat cut tends to be leaner and slices more evenly than the point cut, making it perfect for egg rolls. While you could use canned corned beef in a pinch, freshly cooked brisket will give you the best flavor and texture. If you’re buying packaged corned beef, look for one that’s a nice pink color and comes with its own seasoning packet – these typically include the classic blend of pickling spices that gives corned beef its signature taste. Just make sure your corned beef is cooked until it’s tender enough to shred easily, as this will make filling your egg rolls much simpler.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Egg roll skins: You can use spring roll wrappers or wonton wrappers instead. If using wonton wrappers, you’ll need to make smaller rolls and might need more wrappers.
- Swiss cheese: Any good melting cheese works here – try provolone, Gruyere, or even white cheddar. Just avoid soft cheeses that might make your egg rolls soggy.
- Orange marmalade: Apricot preserves or sweet chili sauce make good alternatives. You could even use honey mixed with a bit of orange zest for a similar flavor.
- Corned beef and cabbage: While this is the star of the recipe, you can use leftover roast beef or pastrami with sautéed cabbage if you don’t have corned beef on hand.
- White wine brandy mustard sauce: Store-bought honey mustard or Dijon mustard works in a pinch. You can also mix Dijon mustard with a splash of white wine and honey for a quick homemade version.
- Oil sprayer: If you don’t have an oil sprayer, just brush the egg rolls lightly with oil using a pastry brush.
Watch Out for These Mistakes While Air Frying
The success of these corned beef egg rolls depends heavily on proper wrapping technique – if you overfill the wrappers or leave air pockets, they’ll likely burst open during cooking, so aim for about 2-3 tablespoons of filling per roll and wrap them tightly.
Another common mistake is not patting the corned beef and cabbage mixture dry before filling, as excess moisture can make the egg rolls soggy and prevent them from crisping properly in the air fryer.
Temperature control is crucial – cooking these at too high a temperature will burn the outside while leaving the inside cold, so stick to 375°F and flip them halfway through cooking for even browning.
Don’t forget to spray the egg rolls lightly with oil before air frying, but avoid over-spraying as this can make them greasy rather than crispy, and be sure to arrange them in a single layer with space between each roll for proper air circulation.
What to Serve With Corned Beef Egg Rolls?
These crispy corned beef egg rolls are perfect for dipping, so I like to set up a little sauce station when serving them. Besides the white wine brandy mustard sauce, you might want to put out some Russian dressing or extra orange marmalade for dipping options. Since these are pretty rich, I usually serve them with a simple cabbage slaw or a light cucumber salad on the side to balance things out. If you’re serving these as a main dish rather than an appetizer, they go great with a bowl of clear Asian-style soup or even some quick stir-fried vegetables to round out the meal.
Storage Instructions
Keep Fresh: These crispy egg rolls are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. To prevent them from getting soggy, line the container with paper towels to absorb any excess moisture.
Freeze: You can freeze these egg rolls either cooked or uncooked! For uncooked ones, arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. For cooked ones, let them cool completely before freezing in an airtight container.
Crisp Up: To get that crunch back, pop refrigerated egg rolls in the air fryer at 350°F for 2-3 minutes. If they’re frozen, no need to thaw – just air fry them for 5-6 minutes until they’re hot and crispy. The mustard sauce can be stored separately in the fridge for up to a week.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 50-60 g
- Fat: 50-60 g
- Carbohydrates: 120-140 g
Ingredients
For the egg rolls:
- 1/2 cup orange marmalade (provides a sweet and tangy contrast)
- 4 cups cooked corned beef and cabbage (shredded finely for easy rolling)
- 5 slices Swiss cheese (halved)
- 10 egg roll wrappers
For the egg wash:
- 1 egg (beaten with 1 tbsp water for a better seal)
For the cooking:
- 1 oil sprayer
For the sauce:
- 1 homemade white wine brandy mustard sauce
Step 1: Prepare the White Wine Brandy Mustard Sauce
Start by making the White Wine Brandy Mustard Sauce.
Once prepared, place it in the refrigerator to allow the flavors to meld while you continue with the other steps.
Step 2: Prepare the Egg Wash
Crack an egg into a bowl.
Whisk it thoroughly and set it aside.
This will be used to seal the egg roll wrappers and ensure they stay intact during cooking.
Step 3: Assemble the Egg Rolls
Lay out one egg roll wrapper with one corner pointing towards you.
Lightly brush the edges of the wrapper with the egg wash.
Place about 1/3 cup of corned beef and cabbage just below the center of the wrapper.
Add 2 teaspoons of marmalade and then half a slice of Swiss cheese on top of the mixture.
Step 4: Fold and Seal the Egg Rolls
Fold the bottom corner of the wrapper over the mixture to cover it.
Next, fold the sides inwards, ensuring they stick to the first flap.
Roll the wrapper tightly up towards the top corner.
Dab the remaining end with the egg wash to seal the roll securely.
Repeat this process until all the egg rolls are assembled.
Step 5: Cook the Egg Rolls in the Air Fryer
Place the assembled egg rolls into a greased air fryer basket.
Spray the egg rolls lightly with oil to help them crisp up.
Set the air fryer to 390°F and cook the egg rolls for 10 minutes.
Turn them halfway through the cooking time for an even crisp, shaking the basket if needed to ensure all sides are cooked properly.
Step 6: Serve
Once the egg rolls are done, remove them from the air fryer and let them cool slightly.
Serve warm with the chilled White Wine Brandy Mustard Sauce for dipping.
Enjoy the blend of flavors in each crunchy bite!
