Description
These Irish Egg Rolls are a crispy, savory treat combining tender corned beef, shredded cabbage, carrots, and Swiss cheese wrapped in crispy fried egg roll wrappers. Served with a tangy Thousand Island dipping sauce spiced up with Dijon mustard and horseradish, they’re perfect as an appetizer or snack for St. Patrick’s Day or any festive occasion.
Ingredients
Scale
Filling
- 1 cup cooked corned beef, shredded or chopped
- 1 cup green cabbage, finely shredded
- 1/2 cup shredded carrots
- 1/2 cup Swiss cheese, shredded
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Assembly
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying, about 2 inches in depth)
Dipping Sauce
- 1/2 cup Thousand Island dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon horseradish (optional, for extra kick)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded corned beef, finely shredded green cabbage, shredded carrots, Swiss cheese, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed in the filling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you to form a diamond shape. Spoon approximately 2 tablespoons of the filling mixture into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners tightly and roll the wrapper upward. Seal the top corner with a brush of beaten egg to prevent the roll from unfolding. Repeat this process with all remaining wrappers and filling.
- Fry the Egg Rolls: In a deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully place the egg rolls into the hot oil in batches to avoid overcrowding. Fry, turning occasionally, for about 3 to 4 minutes or until the egg rolls are golden brown and crispy on all sides. Use a slotted spoon to remove them and drain on paper towels.
- Make the Dipping Sauce: While the egg rolls are frying, prepare the dipping sauce by combining Thousand Island dressing, Dijon mustard, and horseradish (if using) in a small bowl. Mix well to blend all flavors together.
- Serve: Serve the hot, crispy Irish Egg Rolls with the prepared dipping sauce on the side for dipping. Enjoy immediately for best texture and flavor.
Notes
- For a milder sauce, omit the horseradish or adjust quantity to taste.
- Ensure the oil temperature stays around 350°F to achieve crispiness without absorbing excess oil.
- You can prepare the filling ahead of time and refrigerate it before assembling the egg rolls.
- Use fresh egg roll wrappers for best texture; keep unused wrappers covered with a damp cloth to prevent drying out.
- Try baking the egg rolls at 400°F for 15-20 minutes for a lighter version, flipping halfway through, although frying yields the classic crispy texture.
