Description
A crispy, golden-brown egg roll filled with tender corned beef, sautéed cabbage, and carrots, served with a creamy mustard dipping sauce. This fun and flavorful twist on St. Patrick’s Day combines Irish flavors with an Asian-inspired crunch!
Ingredients
Units
Scale
For the Egg Rolls:
- 1 cup cooked corned beef, shredded or chopped
- 1 cup cabbage, finely shredded
- 1/2 cup carrots, julienned
- 1/2 cup Swiss cheese, shredded (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1/2 teaspoon black pepper
Instructions
-
Prepare the Filling:
- Heat a pan over medium heat and sauté the cabbage and carrots for 3-4 minutes, until slightly softened.
- Add the corned beef, Dijon mustard, and black pepper, stirring well.
- Remove from heat and let cool slightly.
-
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface.
- Spoon 2 tablespoons of filling into the center.
- Sprinkle with Swiss cheese (if using).
- Fold in the sides, then roll tightly, sealing the edge with beaten egg.
-
Fry the Egg Rolls:
- Heat oil to 350°F (175°C) in a deep pan or fryer.
- Fry the egg rolls for 2-3 minutes per side, until golden brown and crispy.
- Drain on paper towels.
-
Make the Dipping Sauce:
- In a bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, honey, and black pepper.
-
Serve & Enjoy:
- Serve the egg rolls hot with mustard dipping sauce on the side.
Notes
- Air Fryer Option: Spray egg rolls with cooking spray and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
- Cheese Alternative: Swap Swiss for cheddar or provolone for a different flavor.
- Make-Ahead: Assemble the egg rolls a day in advance and refrigerate before frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Fusion, Irish-Inspired
