It was St. Patrick’s Day, and my mom was whipping up a traditional corned beef and cabbage feast. But this year, she had a special surprise in store – Corned Beef & Cabbage Egg Rolls! I’ll never forget the look on my dad’s face when he took his first bite. His eyes lit up, and he exclaimed, “This is the best thing I’ve ever tasted!” From that moment on, Corned Beef & Cabbage Egg Rolls became a family tradition, a way to celebrate our Irish heritage with a modern, delicious twist.
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Why This Corned Beef & Cabbage Egg Rolls Recipe Will Become Your Go-To
The Secret Behind Perfect Corned Beef & Cabbage Egg Rolls
There’s something magical about taking the classic flavors of corned beef and cabbage and wrapping them up in a crispy egg roll wrapper. The key is to strike the perfect balance between the tender, savory corned beef, the crunchy cabbage, and the melty, gooey cheese. It’s a flavor explosion in every bite that’s sure to delight your taste buds.
Essential Ingredients You’ll Need
To create these Corned Beef & Cabbage Egg Rolls, you’ll need a few key ingredients:
- 1 pound corned beef, shredded: The star of the show, the corned beef lends its signature salty, peppery flavor to the filling.
- 2 cups shredded cabbage: Providing a satisfying crunch and a touch of freshness, the cabbage balances out the richness of the corned beef.
- 1 small onion, diced: Adding a subtle sweetness and depth of flavor, the onion ties all the ingredients together.
- 1 cup shredded cheddar or Swiss cheese: The melty cheese creates a delightful gooey center that complements the other flavors perfectly.
- 12 egg roll wrappers: These thin, crispy wrappers transform the filling into a handheld delight.
- 2 tablespoons vegetable oil for frying: Ensuring the egg rolls get that irresistible golden-brown crunch.
Step-by-Step Corned Beef & Cabbage Egg Rolls Instructions
Preparing Your Corned Beef & Cabbage Egg Rolls
With a prep time of just 15 minutes and a cook time of 15 minutes, this Corned Beef & Cabbage Egg Rolls recipe is a quick and easy way to bring a taste of Ireland to your table. All you’ll need is a large skillet or frying pan and a few simple kitchen tools.
1- Start by shredding the corned beef into bite-sized pieces, using a fork or your fingers to gently pull the meat apart.
2- In a large bowl, combine the shredded corned beef, shredded cabbage, and diced onion. Mix everything together until well incorporated.
3- Preheat your skillet or frying pan over medium-high heat and add the 2 tablespoons of vegetable oil.
4- Carefully place the egg roll wrappers one at a time onto a clean, flat surface. Scoop a heaping tablespoon of the corned beef and cabbage mixture onto the center of the wrapper, then top with a sprinkle of shredded cheese.
5- Fold the bottom corner of the wrapper over the filling, then fold in the sides and continue rolling tightly until you have a neat little package.
6- Gently place the filled egg rolls into the hot oil and fry for 2-3 minutes per side, or until they’re golden brown and crispy. Drain on a paper towel-lined plate and serve hot.
Pro Tips for Success
1- For extra crispiness, make sure to pat the shredded cabbage dry before adding it to the filling.
2- Experiment with different types of cheese – Swiss, Pepper Jack, or even a blend can add unique flavors.
3- Serve the Corned Beef & Cabbage Egg Rolls with a side of creamy horseradish sauce or tangy Dijon mustard for dipping.
4- If the wrappers are sticking together, lightly mist them with cooking spray before filling and rolling.
Serving and Storing Your Corned Beef & Cabbage Egg Rolls
Perfect Pairings for Corned Beef & Cabbage Egg Rolls
These Corned Beef & Cabbage Egg Rolls, which yield 12 servings, are the perfect appetizer or main dish. Serve them alongside a fresh green salad or creamy coleslaw for a complete Irish-inspired meal. They also pair wonderfully with a cold, crisp beer or a glass of Irish whiskey for a true St. Patrick’s Day celebration.
Storage and Make-Ahead Tips
Leftover Corned Beef & Cabbage Egg Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated 350°F oven for 5-7 minutes, or until heated through and crispy.
For longer storage, the uncooked egg rolls can be frozen. Place them in a single layer on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. They’ll keep in the freezer for up to 3 months. When ready to serve, simply fry the frozen egg rolls directly from the freezer, adding a minute or two to the cooking time.
Variations and Dietary Adaptations for Corned Beef & Cabbage Egg Rolls
Creative Corned Beef & Cabbage Egg Rolls Variations
If you’re feeling adventurous, try swapping in different types of cheese, such as pepper jack or Swiss, for a flavor twist. You can also experiment with adding a bit of sauerkraut or diced pickles to the filling for some extra zing. For a seasonal spin, try using shredded Brussels sprouts instead of cabbage in the spring, or substitute roasted butternut squash in the fall.
Making Corned Beef & Cabbage Egg Rolls Diet-Friendly
To make this recipe gluten-free, simply swap out the traditional egg roll wrappers for gluten-free wonton or spring roll wrappers. For a low-carb version, use lettuce leaves or portobello mushroom caps in place of the wrappers. And for a vegan take, replace the corned beef with shredded jackfruit or seasoned tofu, and use dairy-free shredded cheese.
Frequently Asked Questions
Q: Can I use a different type of cheese in the Corned Beef & Cabbage Egg Rolls?
A: Absolutely! Feel free to experiment with different cheeses like Swiss, pepper jack, or even a blend to find your perfect flavor combination.
Q: How long does it take to prepare and cook the Corned Beef & Cabbage Egg Rolls?
A: The total time for this recipe is 30 minutes, with 15 minutes for prep and 15 minutes for cooking.
Q: Can I make the Corned Beef & Cabbage Egg Rolls ahead of time?
A: Yes, the uncooked egg rolls can be frozen for up to 3 months. Simply fry them directly from the freezer, adding a minute or two to the cooking time.
Q: How many Corned Beef & Cabbage Egg Rolls does this recipe make?
A: This recipe yields 12 servings of Corned Beef & Cabbage Egg Rolls.
Q: What should I do if the egg roll wrappers are sticking together?
A: If the wrappers are sticking, try lightly misting them with cooking spray before filling and rolling.
Corned Beef & Cabbage Egg Rolls
- Total Time: 30
- Yield: 12 egg rolls
Description
Corned Beef & Cabbage Egg Rolls are a delicious Irish-inspired appetizer that combines the classic flavors of corned beef and cabbage in a crispy, bite-sized package. Tender shredded corned beef, sautéed cabbage, and melted cheese are wrapped up in egg roll wrappers and fried to golden-brown perfection. Perfect for St. Patrick’s Day parties or as a tasty snack any time of year.
Ingredients
– 1 pound corned beef, shredded
– 2 cups shredded cabbage
– 1 small onion, diced
– 1 cup shredded cheddar or Swiss cheese
– 12 egg roll wrappers
– 2 tablespoons vegetable oil for frying
Instructions
1. In a large skillet, sauté the diced onion in a little oil over medium heat until translucent, about 5 minutes.
2. Add the shredded cabbage and corned beef to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender and the corned beef is heated through.
3. Remove the skillet from heat and stir in the shredded cheese until well combined.
4. Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of the corned beef and cabbage mixture onto the lower third of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides and tightly roll up the wrapper.
6. Heat 1-2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Carefully add the egg rolls and fry for 2-3 minutes per side, until golden brown.
7. Remove the fried egg rolls from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve the Corned Beef & Cabbage Egg Rolls warm, with your favorite dipping sauce on the side.
Notes
– For extra flavor, add a teaspoon of Dijon mustard or a dash of Worcestershire sauce to the filling.
– Bake the egg rolls instead of frying for a healthier option. Brush the wrappers with oil and bake at 400°F for 15-20 minutes, flipping halfway.
– These egg rolls can be made in advance and frozen. Reheat in a 400°F oven for 10-12 minutes until crispy.
- Prep Time: 15
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Frying
- Cuisine: Irish, American
Conclusion
Corned Beef & Cabbage Egg Rolls are a game-changer when it comes to Irish-inspired cuisine. By blending the classic flavors of corned beef and cabbage with the crispy, portable convenience of an egg roll, you’ve got a dish that’s sure to become a new family favorite. Whether you’re celebrating St. Patrick’s Day or simply craving a taste of Ireland, give this recipe a try – I promise it will exceed your wildest expectations. So gather your ingredients, get rolling, and enjoy these delicious Corned Beef & Cabbage Egg Rolls. Don’t forget to share your creations and tag us on social media – we can’t wait to see your masterpieces!
