Corned Beef Egg Rolls are the kind of appetizer that disappears fast. Crispy on the outside and savory on the inside, they combine tender corned beef and shredded cabbage in a golden, crunchy wrapper. These crispy corned beef and cabbage egg rolls are a simple way to turn leftovers into a golden, crunchy appetizer.
This recipe is simple to assemble and perfect for using leftover corned beef. Serve them with a creamy horseradish or mustard dipping sauce for a bold, balanced finish.
They’re ideal for St. Patrick’s Day, game day, or anytime you need a crowd-pleasing appetizer.
Why You’ll Love This Recipe
- Crispy, golden exterior with a savory, tender filling
- Great way to use leftover corned beef
- Simple ingredients and easy assembly
- Perfect St. Patrick’s Day appetizer
- Make ahead and fry when ready
- Can be deep-fried or air-fried
- Freezer-friendly for entertaining
What Is Corned Beef Egg Rolls?
Corned Beef Egg Rolls are a fusion-style appetizer made by wrapping seasoned corned beef and shredded cabbage in egg roll wrappers, then frying until crisp.
They’re similar to Irish egg rolls often served in pubs, but without the sauerkraut and Swiss cheese typically found in Reuben egg rolls.
The result is a crisp, handheld bite with classic corned beef and cabbage flavor, served with a creamy horseradish or mustard dipping sauce.
Ingredients (& What They Do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Cooked corned beef (chopped or shredded) – The star of the filling. Salty, tender, and full of flavor.
Shredded coleslaw mix – Adds texture and balances the richness of the beef.
Green onions (optional) – Adds freshness and mild onion flavor.
Egg roll wrappers – Hold the filling and crisp beautifully when fried.
Vegetable or canola oil (for frying + 1 teaspoon for sautéing slaw) – Used for frying the egg rolls and lightly sautéing the cabbage to remove excess moisture.
Prepared horseradish – Brings sharp, creamy heat to the dipping sauce.
Sour cream or mayonnaise – Softens the horseradish and creates a smooth sauce.
Dijon or whole grain mustard (optional) – Adds depth and tang.
Salt and black pepper – Enhances overall flavor.
How to Make Corned Beef Egg Rolls
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Wilt the cabbage mixture. Heat 1 teaspoon oil in a skillet over medium heat. Add the shredded coleslaw mix and cook for 2–3 minutes, just until slightly wilted. Do not brown. Transfer to a plate and cool completely. Once cooled, gently press with paper towels to remove excess moisture.
- Make the filling. In a large bowl, combine chopped corned beef, cooled cabbage mixture, green onions, and Dijon mustard. Season lightly with salt and pepper. Stir until evenly mixed.
- Set up the wrappers. Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling into the center.
- Roll tightly. Fold the bottom corner over the filling, then fold in both sides. Roll upward tightly and seal the top edge with water.
- Heat the oil. Heat oil in a deep skillet or Dutch oven [paid link] to 350°F. The oil should shimmer but not smoke.
- Fry until golden. Fry 3–4 egg rolls at a time, turning occasionally, until deep golden brown and crisp, about 3–4 minutes.
- Drain and cool slightly. Transfer to a wire rack or paper towel-lined plate.
- Make the sauce. Stir together horseradish, sour cream or mayonnaise, and mustard until smooth. Adjust seasoning to taste.
Recipe Tips
- Lightly sauté and cool the cabbage before mixing to prevent soggy egg rolls.
- Always cool filling completely before wrapping to avoid steam inside the wrapper.
- Do not overfill the wrappers, or they may burst during frying.
- Seal edges tightly to prevent oil from seeping inside.
- Maintain oil temperature at 350°F for even browning.
- Let egg rolls rest briefly before serving to set the filling.
Substitutions and Variations
- Add shredded Swiss cheese for a Reuben-style version.
- Stir in a spoonful of Dijon directly into the filling for added flavor.
- Use an air fryer at 375°F for 8–10 minutes, flipping halfway.
- Swap horseradish sauce for spicy brown or whole-grain mustard.
Cooking Method
To make air fryer corned beef egg rolls, spray lightly with oil and cook at 375°F for 8–10 minutes, flipping halfway through. The wrapper turns crisp and golden without deep frying. This method works best when the filling is fully cooled and moisture is controlled.
What Can Go Wrong (and how to fix it)
Egg rolls bursting open – Overfilled or loosely sealed wrappers. Use less filling and seal with water.
Soggy egg rolls – Too much moisture in the filling. Lightly sauté and cool the cabbage before mixing, and blot dry if needed.
Greasy texture – Oil temperature too low. Keep oil steady at 350°F.
Undercooked wrapper – Fry slightly longer until deep golden brown.
Dry filling – Add a small spoonful of sauce to the mixture before rolling.
What to Serve With Corned Beef Egg Rolls
- Creamy horseradish dipping sauce
- Whole grain mustard
- Simple green salad
- Roasted potatoes
- Colcannon or mashed potatoes
- Irish stout or sparkling lemonade
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer for 5–8 minutes until crisp. Avoid microwaving, which softens the wrapper.
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 2 months.
Time-Saving Tips
- Use pre-cooked deli corned beef if needed.
- Buy bagged coleslaw mix to skip prep work.
- Assemble egg rolls in advance and refrigerate until ready to fry.
People Also Ask (FAQs)
Can I make corned beef egg rolls in the air fryer?
Yes. Spray lightly with oil, then air-fry at 375°F for 8–10 minutes, flipping halfway through.
Can I make them ahead of time?
Yes. Assemble and refrigerate up to 24 hours before frying.
Are these the same as Reuben egg rolls?
No. Reuben egg rolls typically include sauerkraut and Swiss cheese.
Can I use leftover corned beef?
Absolutely. This is one of the best leftover corned beef recipes.
What dipping sauce works best?
Creamy horseradish sauce or whole grain mustard pairs perfectly.
Why are my egg rolls soggy?
Excess moisture in the filling or oil that is not hot enough can cause soggy wrappers. Lightly sauté and cool the cabbage before mixing, and always fry at 350°F.
Final Thoughts
Irish-inspired Corned Beef Egg Rolls are crisp, savory, and simple to make. They’re perfect for using leftovers and ideal for St. Patrick’s Day, Game day, and easy entertaining.
Serve them fresh and hot with a bold dipping sauce, and they’ll quickly become a favorite appetizer.
Corned Beef Egg Rolls with Horseradish Sauce
Ingredients
- 2 cups cooked corned beef , finely chopped
- 2 cups shredded coleslaw mix
- 2 tablespoons green onions , sliced
- 1 tablespoon Dijon mustard
- Salt , to taste
- Black pepper , to taste
- 12 egg roll wrappers
- Vegetable or canola oil , for frying
For the Horseradish Sauce:
- 2 tablespoons prepared horseradish
- 1/2 cup sour cream or mayonnaise
- 1 teaspoon Dijon mustard
- Pinch salt
Instructions
Make the filling.
- Heat 1 teaspoon oil in a skillet. Add coleslaw mix and cook 2–3 minutes until slightly wilted. Cool completely and blot excess moisture.
- In a large bowl, combine chopped corned beef, wilted coleslaw mix, green onions, and Dijon mustard. Season lightly with salt and pepper. Stir until evenly mixed.
Prepare the wrappers.
- Lay one egg roll wrapper on a clean surface in a diamond shape. Keep remaining wrappers covered with a damp towel to prevent drying.
Fill and roll.
- Spoon 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in both sides tightly. Roll upward and seal the top edge with a small amount of water.
Heat the oil.
- In a deep skillet or Dutch oven [paid link], heat 2–3 inches of oil to 350°F. Use a thermometer to maintain consistent temperature.
Fry until golden.
- Fry 3–4 egg rolls at a time. Cook for 3–4 minutes, turning occasionally, until deep golden brown and crisp.
Drain properly.
- Transfer to a wire rack set over a baking sheet. This keeps them crisp.
Make the sauce.
- Stir together horseradish, sour cream or mayonnaise, Dijon, and salt until smooth. Chill until ready to serve.
Notes
- Lightly sauté and cool the cabbage before mixing to prevent excess moisture.
- Do not overfill wrappers
- Maintain oil at 350°F
- Seal edges tightly
- Can be air fried
- Best served fresh
Nutrition
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