Corned Beef Egg Rolls with Horseradish Sauce
Crispy Corned Beef Egg Rolls filled with tender corned beef and shredded cabbage, fried until golden and served with creamy horseradish sauce. A perfect St. Patrick’s Day appetizer or leftover corned beef recipe.
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, 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