Irish Egg Rolls


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  • Yield : 20 egg rolls
  • Servings : 20
  • Prep Time : 30m
  • Cook Time : 9m
  • Ready In : 2:40 h

A great way to use leftover corned beef from St Paddy’s Day but you can also make a ton of these and keep them in the freezer so your always ready with the snacks when guests come over. If you don’t have time..or are super lazy, you can get a couple of those pre-sliced bags of cabbage and some of them even have carrots in it. Still chop the onions.

To save time and to give it a different flavor, I sometimes substitute 32 oz of sauerkraut for the cabbage. The vinegar changes the flavor a bit and it is still very good. More Rubin like.


  • 8 ounces corned beef, chopped
  • 1/4 head cabbage (1 pound) shredded
  • 1/4 cup carrots, shredded
  • ½ onion, thinly sliced
  • salt and pepper, to taste
  • 8 (7 inch square) egg roll wrappers
  • 1 ½ quarts oil for deep frying
  • Thousand Island Dressing for dipping


Step 1

Steam Cabbage for 6 minutes then remove and let cool. Whenit's cool enough to handle squeeze the liquid out of the cabbage. If useing sourkraut squeeze the liquid out of that.

Step 2

In a medium bowl, mix together the shredded corned beef, cabbage, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

Step 3

Heat oil in a deep-fryer to 375 degrees Fahrenheit. When oil is hot, fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil and drain on paper towels. Serve with Thousand Island dressing.

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