If you’re looking for a handheld twist on classic Irish flavors, you absolutely have to try Irish Egg Rolls. Picture this: savory corned beef, crisp cabbage, and just the right amount of melty Swiss cheese, all wrapped up in a golden, crispy shell begging to be dunked in tangy Thousand Island dressing. This is one of those recipes that’s as fun to make as it is to eat, perfect for a St. Patrick’s Day treat, game day party, or just a snack when you need something a little extra special. Trust me, these Irish Egg Rolls have a way of bringing people together around the table, and there are never any leftovers!
Ingredients You’ll Need
The beauty of Irish Egg Rolls is in their simplicity. Each ingredient plays a starring role, balancing salty, crunchy, creamy, and savory in every bite. Here’s why you can’t skip a single thing:
- Olive oil: Adds a hint of richness and helps soften the veggies and corned beef for the perfect filling texture.
- Corned beef (chopped): The heart and soul of this recipe, giving each roll its signature salty, meaty bite.
- Green cabbage (shredded): For irresistible crunch and freshness that cuts through the richness.
- Carrots (shredded): A burst of sweetness and color that pairs beautifully with the other fillings.
- Swiss cheese (shredded): Melty cheese brings it all together, adding a savory, creamy layer.
- Salt: Just the right amount to enhance all those flavors without overpowering them.
- Black pepper: A subtle kick that perks up the whole filling.
- Egg roll wrappers: The crunchy envelope that holds all the magic inside — don’t skimp on quality!
- Vegetable oil for frying: Ensures that irresistible crispy shell you just can’t replicate in the oven.
- Thousand Island dressing or spicy mustard: Essential for dipping — trust me, this is where the flavor party happens.
How to Make Irish Egg Rolls
Step 1: Sauté the Filling
Start by heating olive oil in a skillet over medium heat. Add the chopped corned beef, shredded cabbage, and carrots all at once. Cook, stirring occasionally, for 5–7 minutes. You want the vegetables to soften and everything to meld together, but keep a little bit of crunch for texture. Sprinkle in the salt and black pepper, then take the skillet off the heat and let the mixture cool slightly.
Step 2: Add the Cheese
Once the filling has cooled just a bit (you don’t want to melt the wrappers), stir in the shredded Swiss cheese. The residual heat will soften the cheese enough to bind everything together. This step gives your Irish Egg Rolls that creamy, gooey bite we all love.
Step 3: Wrap the Egg Rolls
Lay out an egg roll wrapper on a clean, dry surface, with one corner pointing toward you. Spoon 2–3 tablespoons of the filling into the center. To wrap, fold the bottom corner over the filling, tuck in the sides tightly, and roll it up. Moisten the top edge with a bit of water to seal — this keeps everything brilliantly tucked away while frying. Repeat until you’ve used up all the filling and wrappers.
Step 4: Fry to Crispy Perfection
Heat vegetable oil in a deep fryer or heavy skillet to 350°F. Fry the Irish Egg Rolls in batches, turning as needed, for 3–4 minutes or until they’re golden brown and crackling. Don’t overcrowd the pan! Once done, use tongs or a slotted spoon to transfer the hot rolls to a plate lined with paper towels. This step is absolute magic — you’ll know they’re ready when the kitchen starts to smell heavenly.
Step 5: Serve and Dip
Pile your crispy Irish Egg Rolls onto a platter and serve immediately, with plenty of Thousand Island dressing or spicy mustard alongside. The dip pulls everything together in one unforgettable bite!
How to Serve Irish Egg Rolls
Garnishes
For some extra flair, sprinkle chopped fresh parsley, extra shredded carrots, or a light dusting of cracked black pepper over the platter of Irish Egg Rolls. Not only does it look gorgeous, but a little greenery brings the whole dish to life, making it as inviting as it is delicious.
Side Dishes
Irish Egg Rolls pair brilliantly with pub-style fries, a crisp green salad, or even a cup of potato leek soup. Don’t ignore something tangy on the side, like pickles or slaw, to cut through the richness and balance things out.
Creative Ways to Present
For parties, try slicing the Irish Egg Rolls in half on a bias and arrange them upright for eye-popping presentation. Serve in a basket lined with parchment, or even tuck them upright in shot glasses with a dollop of dip at the bottom for a playful, self-serve hors d’oeuvre.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Irish Egg Rolls to cool completely before storing them in an airtight container in the fridge. They’ll stay fresh and crisp for about 2 days — perfect for a quick snack or lunch box surprise.
Freezing
If you want to prep ahead, assemble the egg rolls but don’t fry them yet. Lay them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen egg rolls will keep for up to 3 months and can go straight from freezer to fryer (just add an extra minute or two to cook time).
Reheating
The best way to reheat is in the oven or an air fryer: bake at 375°F for about 10 minutes, flipping halfway through, until the Irish Egg Rolls are hot and crispy again. Microwaving works in a pinch but won’t give you that trademark crunch.
FAQs
Can I bake the Irish Egg Rolls instead of frying?
Absolutely! Just arrange the rolls on a baking sheet coated with nonstick spray, and bake at 400°F for 15–18 minutes, flipping halfway. You’ll get a slightly lighter, still crispy version that everyone will adore.
What other cheeses can I use?
Swiss cheese is classic, but Gruyère or even a sharp white cheddar would work beautifully. Aim for something that melts nicely and complements the savory filling.
Can I make these vegetarian?
Of course! Swap the corned beef for sautéed mushrooms or extra cabbage and carrots. Add a little smoked paprika to mimic that meaty flavor profile — you won’t miss the meat.
How do I keep the wrappers from splitting?
Be sure to use fresh wrappers and don’t overstuff them. Seal each one with water and roll tightly, but not so tight that they burst. Working with them at room temperature helps as well.
Are these Irish Egg Rolls good for parties?
They’re a party must! You can assemble them ahead, fry or bake just before serving, and they hold up beautifully on platters. Plus, they disappear quickly with a crowd!
Final Thoughts
Give these Irish Egg Rolls a try and watch your family or friends light up at first bite. Whether you’re celebrating St. Patrick’s Day or just want something seriously crave-worthy, this recipe promises comfort and flavor in every crisp, melty roll. Happy cooking!
Print
Irish Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Irish-American
- Diet: Non-Vegetarian
Description
These Irish Egg Rolls are a delicious twist on the classic egg roll, filled with savory corned beef, cabbage, carrots, and Swiss cheese, then fried to crispy perfection. Perfect for St. Patrick’s Day or any time you’re craving a tasty appetizer!
Ingredients
For the Egg Rolls:
- 1 tablespoon olive oil
- 1/2 pound corned beef, chopped
- 1 cup green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup Swiss cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 egg roll wrappers
- vegetable oil for frying
For Serving:
- Thousand Island dressing or spicy mustard for dipping
Instructions
- Heat the olive oil: In a skillet over medium heat, add chopped corned beef, cabbage, and carrots. Cook for 5–7 minutes until tender.
- Season and cool: Season with salt and pepper, then let cool slightly. Stir in the Swiss cheese.
- Fill and roll: Place filling on an egg roll wrapper, fold and roll tightly, sealing edges with water. Repeat for remaining wrappers.
- Fry: Heat vegetable oil to 350°F, fry egg rolls in batches for 3–4 minutes until golden brown.
- Serve: Drain on paper towels and serve warm with dressing or mustard.
Notes
- These can be made ahead and frozen before frying.
- For a lighter version, bake at 400°F for 15–18 minutes, turning halfway through.
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