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.
