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    Grits and Pinecones » Recipes » Appetizers » Corned Beef and Cabbage Egg Rolls

    Corned Beef and Cabbage Egg Rolls

    March 3, 2017 by Sharon Rigsby, Updated February 5, 2022 3 Comments

    Jump to Recipe Print Recipe
    Corned Beef and Cabbage Egg Rolls

    Just in time for St. Patrick’s Day, these yummy Corned Beef and Cabbage Egg Rolls with Avocado Lime Dressing are guaranteed to bring you the luck of the Irish!

    Corned Beef and Cabbage Egg Rolls on a plate garnished with parsley.

    I know what you are thinking: Corned Beef and Cabbage Egg Rolls? Seriously Sharon, have you lost your mind? Well these egg rolls, which probably aren’t like any egg rolls you have ever tried before, are really delicious and make a perfect appetizer for a St. Patrick’s Day party or a great entrée to celebrate St. Patrick’s Day!

    What’s in Corned Beef and Cabbage Egg Rolls?

    Think about it; regular egg rolls are filled with cabbage, carrots, and typically chicken or shrimp. Corned Beef and Cabbage Egg Rolls are filled with cabbage, carrots and, what else, corned beef. It’s a match made in heaven; spicy corned beef straight from your deli, nutritious and crunchy shredded cabbage and carrots all wrapped up in a yummy egg roll wrapper and then fried golden brown.

    I’m even including directions for baking these delicious treats in the oven if you can’t deal with frying them. Honestly, I don’t think the baked egg rolls taste quite as good as the fried egg rolls, but it’s certainly an easy option if you are watching your calories or just prefer not to fry them.

    What to serve with Corned Beef and Cabbage Egg Rolls:

    I love to serve my egg rolls with Traditional Irish Potato Soup or Traditional Irish Potato Boxty and Irish Soda Bread and maybe a salad. Of course, there is also Shrimp with Green Sauce to consider too! Corned Beef and Cabbage Egg Rolls are also a great appetizer to serve at a St Patrick’s Day party, or really any party for that matter. 

    Looking for more Irish inspired food for St. Patrick’s Day, check out my Ten Irish Recipes for St. Patrick’s Day Roundup. 

    If you have never used egg roll wrappers, which are just a kind of pasta, you will love them. You can wrap up just about anything including fruit, pie filling, veggies, mashed potatoes, mozzarella cheese, taco fillings, scrambled eggs and bacon, jalapeño poppers, mac and cheese, even ice cream and, once they are cooked, you have a very different but extremely delicious hand-held treat!

    Corned Beef and Cabbage Egg Roll Ingredients:

    The ingredients for Corned Beef and Cabbage Egg Rolls include egg roll wrappers, deli corned beef, cabbage, carrots (you can substitute a large bag of coleslaw mix for the cabbage and carrots), garlic powder, ground ginger, kosher salt, ground black pepper, and vegetable or peanut oil. (If you are baking them in the oven you will need olive oil instead of the vegetable oil.) If you are making the Avocado Lime Dressing, you will also need an avocado, Crema (you can substitute sour cream or plain Greek yogurt), cilantro, garlic, salt, and fresh lime juice.

    Corned-Beef-and-Cabbage-Egg-Rolls cut in half on a plate with Avocado Lime Dressing

    How to make Corned Beef and Cabbage Egg Rolls:

    When you are ready to make Corned Beef and Cabbage Egg Rolls, use a food processor or grater to shred the cabbage and carrots.  (You can substitute a large bag of coleslaw mix.)

    Shredding cabbage and carrots in a food processor for Corned-Beef-and-Cabbage-Egg-Rolls.

    Chop the corned beef into small pieces.

    Chopping up corned beef for Corned-Beef-and-Cabbage-Egg-Rolls.

    Combine the cabbage, carrots, chopped corn beef, garlic powder, kosher salt, pepper, and ginger in a large bowl and mix well.

    Mixing the ingredients in a bowl for Corned-Beef-and-Cabbage-Egg-Rolls.

    To fill the egg rolls, place about 1/3 of a cup of the cabbage mixture diagonally on the wrapper.

    A spoonful of cabbage and corned beef in the center of an egg roll wrapper.

    Fold the bottom corner over the filling, roll snugly half-way to cover the filling.

    Wrapping up a Corned-Beef-and-Cabbage-Egg-Roll in a wrapper.

    Fold in both sides snugly against the filling and moisten the edges of the flaps with water. Press down.

    Wrapping up a Corned-Beef-and-Cabbage-Egg-Roll in a wrapper.

    Finish by rolling the wrapper up and seal the top by moistening the flap and pressing down.

    Four Corned-Beef-and-Cabbage-Egg-Rolls ready for the deep fryer.

    To fry the egg rolls, heat about 1-1/2-2 inches of oil in large skillet over medium-high heat to 350 degrees. Place the egg rolls, seam side down, a few at a time, turning occasionally and fry until they are golden brown. This only takes 2-3 minutes. Remove and drain on paper towels.

    Corned-Beef-and-Cabbage-Egg-Rolls frying in a skillet.

    To bake the egg rolls in the oven, preheat the oven to 400 degrees. Liberally brush the egg rolls all over with olive oil and place on a baking sheet coated with non-stick cooking spray. Bake for approximately 12-14 minutes or until they are golden brown. Turn them over about halfway through the cooking time.

    How to make Avocado Lime Dressing:

    Add all ingredients to a food processor fitted with a steel blade. Process until the mixture is smooth and creamy. Add a little more water if you desire a thinner dressing. Cover and refrigerate until ready to use.

    Avocado Lime Dressing in a food processor.

    If you make this recipe:

    Please rate it and let me know what you think in the comments section. 

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    Corned Beef and Cabbage Egg Rolls-9
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    5 from 2 votes

    Corned Beef and Cabbage Egg Rolls Recipe

    Just in time for St. Patrick's Day, these yummy Corned Beef and Cabbage Egg Rolls with Avocado Lime Dressing are guaranteed to bring you the luck of the Irish!
    Course Appetizer, Main Dish
    Cuisine American, International
    Prep Time 20 minutes
    Cook Time 3 minutes
    Total Time 23 minutes
    Servings 8 egg rolls
    Calories 302kcal
    Author Sharon Rigsby

    Ingredients

    Egg Roll Ingredients

    • 1 pkg egg roll wrappers
    • 1 head of cabbage shredded
    • 3 carrots shredded
    • 1/3 lb deli corned beef chopped
    • 1 tsp garlic powder
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp ground ginger
    • 2-3 cups vegetable or peanut oil if frying
    • 2 Tbsp olive oil if baking

    Avocado Lime Dressing Ingredients

    • 1 avocado seeded and chopped
    • 1/2 cup Crema or sour cream or plain Greek yogurt
    • 1 cup water
    • 1 cup fresh cilantro chopped
    • 2 cloves garlic minced
    • 1/2 tsp salt
    • 2 Tbsp fresh squeezed lime juice

    Instructions

    • Use a food processor or grater to shred the cabbage and carrots. (You can substitute a large bag of coleslaw mix.)
    • Combine the cabbage, carrots, chopped corn beef, garlic powder, kosher salt, pepper, and ginger in a large bowl and mix well.
    • To fill the egg rolls, place about 1/3 of a cup of the cabbage mixture diagonally on the wrapper.
    • Fold the bottom corner over the filling, roll snugly half-way to cover the filling.
    • Fold in both sides snugly against the filling and moisten the edges of the flaps with water. Press down.
    • Finish by rolling the wrapper up and seal the top by moistening the flap and pressing down.
    • To fry the egg rolls, heat about 1-1/2-2 inches of oil in large skillet over medium-high heat to 350 degrees. Place the egg rolls, seam side down, a few at a time, turning occasionally and fry until they are golden brown. This only takes 2-3 minutes. Remove and drain on paper towels.
    • To bake the egg rolls in the oven, preheat the oven to 400 degrees. Liberally brush the egg rolls all over with olive oil and place on a baking sheet coated with non-stick cooking spray. Bake for approximately 12-14 minutes or until they are golden brown. Turn them over about half way through the cooking time.

    Directions Avocado Lime Dressing

    • Add all ingredients to a food processor fitted with a steel blade. Process until the mixture is smooth and creamy. Add a little more water if you desire a thinner dressing. Cover and refrigerate until ready to use.

    Notes

    Nutrition

    Calories: 302kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 1489mg | Potassium: 321mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2500IU | Vitamin C: 51.2mg | Calcium: 60mg | Iron: 1.1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Comments

    1. Chemistry

      March 15, 2021 at 8:18 pm

      5 stars
      My family loved the taste of these Irish Egg Rolls. My husband ate them with spicy brown mustard. My daughters used Thousand Island dressings to dip them in. I tried both ways and I couldn’t decide which way tasted best. I made the Egg rolls exactly as written. Great flavor without any condiment. I didn’t have the ingredients for the dip but just used pre-made Thousand Island and mustard and they were incredible.

      Reply
    2. Pam Braun

      May 05, 2019 at 1:14 pm

      The corned beef and cabbage egg rolls recipe was great! The avocado lime dressing was outstanding.

      Reply
      • Gritsandpinecones

        May 05, 2019 at 3:09 pm

        Hi Pam,
        Thanks so much for letting me know you enjoyed this recipe. You made my day!
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

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