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!
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! 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.
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!
Looking for more Irish inspired food for St. Patrick’s Day, check out my Ten Irish Recipes for St. Patrick’s Day Roundup.
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.
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.)
Chop the corned beef into small pieces.
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.
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.
| Prep Time | 20 minutes |
| Cook Time | 3 minutes |
| Servings | 8 egg rolls |
- 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
- 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
Ingredients Egg Roll Ingredients
Avocado Lime Dressing Ingredients
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- 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.
- 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.
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