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Corned beef egg rolls just sounded like a good idea so here we are. This is a great way to use up your St. Patrick’s day feast or the perfect snack after you’ve been celebrating for a few hours. Rolling these puppies was a lot easier than I thought. If you’ve ever rolled a burrito you’ll be a pro. I’m going to be making egg rolls out of all my leftover from now on. We also couldn’t miss another opportunity for some dippin sauce so thousand island dressing will be joining the party.
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Corned beef, Cooked and shredded
Cabbage, Julienned and blanched
Carrots, julienned and blanched
Swiss cheese, shredded
Egg roll wrappers
1/2 cup mayonnaise
2 tbsp ketchup
2 tbsp sweet pickle relish
1 tsp granulated garlic
1 tsp worcestershire sauce
2 tsp your favorite hot sauce
- Start by mixing together the mayonnaise, ketchup, sweet pickle relish, granulated garlic, Worcestershire, and hot sauce. Place the thousand island dressing in the refrigerator until you’re ready to eat.
- Mix together the corned beef, cabbage, carrots, and swiss cheese
- To roll the egg roll. Place a wrapper with one of the points facing you, like a diamond. Place a small amount of filling about an inch below the center of the wrap. Fold the bottom over the filling, tucking and pulling back slightly underneath the filling. Roll forward slightly then fold the sides toward the center of the egg roll. Then brush egg wash on the flap you’re rolling towards. Finish rolling the egg roll forward to seal it.
- Heat canola oil to 350 degrees, fry egg rolls until they begin to get a small amount of color then remove to a wire rack to drain of excess oil. In the meantime heat oil to 375. Fry until they egg rolls are golden brown, remove to wire rack to cool slightly before eating.