Corned Beef and Cabbage Egg Rolls Recipe – St. Patrick's Day 2026
Crispy fried egg roll wrappers stuffed with tender corned beef, cabbage, Swiss cheese, and a smear of whole grain mustard - these are the St. Patrick's Day appetizer that'll disappear before the main course hits the table. Crunchy outside, savory and melty inside. Dip them in Russian dressing and it's basically a Reuben you eat with your hands.
Ingredients
Main ingredients
- egg roll wrappers 12 pieces
- cooked corned beef, chopped 2 cups
- green cabbage, finely shredded 2 cups
- Swiss cheese, shredded 1.5 cups
- carrot, grated 0.5 cup
- yellow onion, finely diced 0.5 cup
- vegetable oil (for frying) 3 cups
Seasonings/Sauce
- whole grain mustard 2 tbsp
- salt 0.5 tsp
- black pepper 0.25 tsp
Nutrition summary
Carbohydrates
22 g
42%
Protein
9 g
17%
Fat
9 g
41%
Cooking steps
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1
In a medium skillet over medium heat, add 1 tsp oil and sauté the diced onion, cabbage, and carrot with 1/2 tsp salt and 1/4 tsp black pepper for 3–5 minutes, just until cabbage softens and moisture evaporates. This pre-cooking prevents soggy egg rolls later.
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2
Transfer the vegetable mixture to a bowl. Stir in the chopped corned beef and shredded Swiss cheese until evenly distributed. The cheese acts as a binder and flavor booster.
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3
Lay one egg roll wrapper on a clean dry surface. Spread a scant 1/2 tsp whole grain mustard in the center. Top with 2–3 generous tbsp of filling. Fold bottom up over filling, tuck sides, and roll tightly, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
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4
Pour vegetable oil into a large, deep pan to 1.5 inches depth. Heat to 350°F — hot oil ensures a crisp shell, not a greasy one (test: a small scrap should bubble vigorously).
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5
Fry egg rolls in batches, turning occasionally, until golden-brown on all sides, about 2–3 minutes per batch. Drain on a paper towel–lined rack. Let cool 2 minutes before serving, so the cheese can set slightly and filling is not molten.
Personalized Q&A
Q. What makes these Corned Beef and Cabbage Egg Rolls so crispy and flavorful?
Pre-cooking the cabbage, onion, and carrot ensures excess moisture cooks off, leading to a filling that keeps the wrappers crunchy. Frying at 350°F guarantees a golden, crisp exterior while the cheese melts perfectly inside for authentic Reuben-inspired flavor.
Q. My egg rolls came out soggy — what went wrong?
Soggy egg rolls usually result from excess moisture in the filling or oil that wasn’t hot enough. Make sure to sauté the vegetables until moisture evaporates and always check that your frying oil is at 350°F before adding egg rolls. This helps seal the wrapper quickly and prevents oil absorption.
Q. Can I substitute any ingredients in this recipe?
Yes! You can use pastrami or cooked roast beef in place of corned beef, or substitute mozzarella for Swiss cheese if you prefer. However, swapping standard cabbage for red cabbage will alter the color and flavor, and using a different cheese will change the texture and tang.
Q. How many calories are in one Corned Beef and Cabbage Egg Roll?
Each serving (one egg roll, about 90g) contains approximately 210 kcal, with 22g carbohydrates (42% of calories), 9g protein (17%), and 9g fat (41%).
Q. Can these egg rolls be made ahead? How do I store leftovers?
Yes, assemble and refrigerate uncooked egg rolls up to 12 hours before frying. Once fried, cool completely, store in an airtight container in the fridge, and reheat in a 375°F oven for 10 minutes. Best eaten within 3 days for maximum crispness.
