Description
These Irish Egg Rolls combine classic Irish corned beef with crisp vegetables and melty Swiss cheese, all wrapped in crispy, golden egg roll wrappers. Fried to perfection and served with a tangy Thousand Island-based dipping sauce with a hint of Dijon mustard and optional horseradish, these egg rolls make a delightful appetizer or snack with an Irish twist.
Ingredients
Scale
Filling
- 1 cup cooked corned beef, shredded or chopped
- 1 cup green cabbage, finely shredded
- 1/2 cup shredded carrots
- 1/2 cup Swiss cheese, shredded
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Assembly & Frying
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying), about 2 inches in a deep skillet
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 the shredded or chopped corned beef, finely shredded cabbage, shredded carrots, Swiss cheese, onion powder, black pepper, and salt. Mix thoroughly to ensure all ingredients are evenly distributed.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat, clean surface with one corner pointing toward you to form a diamond shape. Place about 2 tablespoons of the prepared filling in the center of the wrapper.
- Fold and Seal: Fold the bottom corner of the wrapper over the filling, then fold in the left and right sides tightly. Roll the wrapper upward, encasing the filling snugly. Brush the top corner of the wrapper with the beaten egg to seal the roll. Repeat this process with the remaining wrappers and filling.
- Fry the Egg Rolls: Pour vegetable oil into a deep skillet to about 2 inches depth and heat over medium-high until it reaches 350°F (175°C). Fry the egg rolls in batches, turning regularly to ensure even golden brown and crispy exterior, about 3-4 minutes per batch. Once cooked, remove and drain on paper towels to remove excess oil.
- Prepare the Dipping Sauce: In a small bowl, combine Thousand Island dressing, Dijon mustard, and horseradish if using. Mix well until the sauce is uniform.
- Serve: Serve the hot, crispy Irish egg rolls immediately with the prepared dipping sauce for a delicious snack or appetizer.
Notes
- Ensure oil temperature stays consistent at 350°F for perfectly crispy egg rolls and to prevent them from absorbing too much oil.
- For a vegetarian version, substitute corned beef with seasoned sautéed mushrooms or cabbage.
- Horseradish in the dipping sauce adds a spicy kick but can be omitted for milder flavor.
- Leftover filling can be refrigerated and used within 2 days.
- Egg roll wrappers can be found in the refrigerated section of most grocery stores.
