Crispy on the outside and packed with flavorful corned beef, cabbage, and gooey Swiss cheese, these Irish Egg Rolls are a delicious twist on traditional Irish cuisine. Served with a tangy Thousand Island dipping sauce, they make the perfect appetizer or snack for St. Patrick’s Day—or any day you’re craving something unique and tasty!
Why I Love This Recipe
I love how these Irish Egg Rolls take classic Irish flavors and turn them into a crispy, handheld treat. The crunchy egg roll wrapper contrasts beautifully with the savory filling, and the cheese adds just the right amount of gooeyness. Plus, they’re quick and easy to make, making them perfect for parties, game nights, or as a fun alternative to a traditional corned beef and cabbage meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cooked corned beef, shredded or chopped
1/2 cup shredded carrots
1/2 cup Swiss cheese, shredded
1 cup green cabbage, finely shredded
1/2 cup shredded carrots
1/2 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon black pepper
8 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
For the Dipping Sauce:
1/2 cup Thousand Island dressing
1 tablespoon Dijon mustard
1 teaspoon horseradish (optional, for extra kick)
Directions
In a large mixing bowl, combine the corned beef, cabbage, carrots, Swiss cheese, garlic powder, onion powder, black pepper, and salt. Mix well.
Lay an egg roll wrapper on a clean surface with one corner pointing toward me. Place about 2 tablespoons of the filling in the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal the roll. Repeat with the remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat (350°F/175°C).
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
In a small bowl, mix together the Thousand Island dressing, Dijon mustard, and horseradish.
Serve the egg rolls hot with the dipping sauce and enjoy!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 8 egg rolls
Calories: 210 kcal per roll
Variations
Cheese Swap: I sometimes use cheddar or Monterey Jack instead of Swiss for a different flavor profile.
Meat-Free Version: For a vegetarian option, I replace the corned beef with sautéed mushrooms or extra cabbage and carrots.
Baking Option: Instead of frying, I brush the egg rolls with oil and bake them at 400°F (200°C) for 15-18 minutes, flipping halfway through.
Air Fryer Method: I cook them in an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway.
Spicy Kick: Adding a little sriracha or hot mustard to the dipping sauce gives it an extra punch.
Storage/Reheating
Refrigeration: I store leftover egg rolls in an airtight container in the fridge for up to 3 days.
Freezing: I freeze uncooked egg rolls in a single layer on a baking sheet before transferring them to a freezer bag. They last up to 2 months.
Reheating: I reheat fried egg rolls in a 350°F (175°C) oven for 10 minutes or in an air fryer for 5-6 minutes until crispy again. If frozen, I fry or bake them directly from frozen—just adding a few extra minutes to the cook time.
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FAQs
How do I keep egg rolls from getting soggy?
I always drain them on paper towels immediately after frying and avoid stacking them, which helps keep them crisp.
Can I make these egg rolls ahead of time?
Yes! I assemble them in advance and store them in the fridge for a few hours before frying, or I freeze them uncooked for later use.
What dipping sauces go well with Irish Egg Rolls?
While the Thousand Island sauce is my favorite, I also like serving them with spicy mustard, ranch dressing, or even a creamy horseradish sauce.
Can I bake these instead of frying?
Absolutely! I brush them with oil and bake at 400°F (200°C) for about 15-18 minutes, flipping halfway, until golden and crispy.
What’s the best way to shred corned beef for this recipe?
I find that using two forks to pull the corned beef apart works best. If it’s too tough, I heat it slightly to make shredding easier.
Conclusion
These Irish Egg Rolls are a fun and creative way to enjoy classic corned beef and cabbage flavors in a crispy, golden wrapper. Whether I’m making them for a party, a holiday, or just because, they always disappear fast! With their crunchy exterior, savory filling, and tangy dipping sauce, they’re sure to become a favorite.
📖 Recipe:
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Irish Egg Rolls
- Total Time: 25 minutes
- Yield: 8 egg rolls
Description
Crispy on the outside and packed with flavorful corned beef, cabbage, and gooey Swiss cheese, these Irish Egg Rolls are a delicious twist on traditional Irish cuisine. Perfect for St. Patrick’s Day, game nights, or as a creative appetizer, they’re served with a tangy Thousand Island dipping sauce for the ultimate bite! Try frying, baking, or air-frying for the perfect crunch.
Ingredients
1 cup cooked corned beef, shredded or chopped
1/2 cup shredded carrots
1/2 cup Swiss cheese, shredded
1 cup green cabbage, finely shredded
1/2 cup shredded carrots
1/2 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon black pepper
8 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
For the 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 corned beef, cabbage, carrots, Swiss cheese, garlic powder, onion powder, black pepper, and salt. Mix well.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat (350°F/175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch). Drain on paper towels.
- Make the Dipping Sauce: In a small bowl, mix Thousand Island dressing, Dijon mustard, and horseradish.
- Serve: Enjoy the egg rolls hot with the dipping sauce!
Notes
Cheese Swap: Try cheddar or Monterey Jack instead of Swiss for a different taste.
Vegetarian Option: Replace corned beef with sautéed mushrooms or extra cabbage and carrots.
Baking Method: Brush with oil and bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, shaking halfway.
Storage: Store in an airtight container in the fridge for up to 3 days or freeze uncooked for up to 2 months.
Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or air-fry for 5-6 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying, Baking, Air Frying
- Cuisine: Irish-American
Nutrition
- Serving Size: 8 egg rolls
- Calories: ~210 kcal per roll
