Name: Cheesy Corned Beef Egg Rolls
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 cup corned beef, (shredded or chopped); 1 cup green cabbage, (finely shredded); 1 cup cheddar cheese, (shredded); ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground black pepper; 12 egg roll wrappers; 1 egg, (beaten (for sealing)); Vegetable oil, (for frying)

Crispy on the outside, these delicious corned beef egg rolls are filled with savory corned beef, creamy melted cheese, and crunchy cabbage, creating a perfect bite with every roll. They’re perfect for using left-over corned beef or even your favorite canned variety! They’re great as party appetizers or simply as a savory snack.

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Being Asian, egg rolls or spring rolls are par for the course in our household. No party is ever complete without these crispy-licious appetizers! What I love about making spring or egg rolls is that you’re only limited by your creative imagination.

That is the case with this tasty and cheesy corned beef egg rolls recipe! Wanting to use some leftover corned beef, this recipe came in so handy! After all, we always make lumpia (Filipino spring rolls)! I especially love lumpia with cheese added, so it made sense to have a cheesy corned beef roll version, too – the cheesier, the yummier, right?

Ingredients for Cheesy Corned Beef Egg Rolls

Corned Beef: Shredded corned beef adds a rich, savory flavor and tender texture to the filling.
Green Cabbage: Finely shredded cabbage contributes crunch and freshness, balancing the richness of the corned beef.
Cheddar Cheese: Shredded cheddar cheese adds a creamy, melty element that enhances the overall flavor and texture.
Garlic Powder and Onion Powder: These seasonings provide aromatic depth and a subtle savory flavor without overpowering the other ingredients.
Black Pepper: Ground black pepper adds a slight kick and enhances the overall flavor profile.
Egg Roll Wrappers: These wrappers provide a crispy exterior and a convenient vessel for the filling.
Beaten Egg: Used for sealing, the beaten egg ensures the egg rolls stay intact during frying.
Vegetable Oil: Vegetable oil is essential for frying, giving the egg rolls their golden, crispy exterior.

Step-by-Step Instructions to Make this Easy Corned Beef Egg Rolls

Step 1: Prepare the Filling

In a mixing bowl, combine corned beef, shredded cabbage, mozzarella cheese, garlic powder, onion powder, and black pepper.

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper on a flat surface, with one corner pointing toward you (like a diamond).
Place 2–3 tablespoons of filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the edges with beaten egg to seal.

Step 3: Fry the Egg Rolls

Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove and place on paper towels to drain excess oil.

Step 4: Serve

Serve hot with your favorite dipping sauce, such as Thousand Island or honey mustard.

Tips for Perfect Corned Beef Egg Rolls

Use leftover corned beef: This recipe is an excellent way to repurpose leftover corned beef from your St. Patrick’s Day feast. In a pinch, you can also use canned corned beef.
Shred ingredients finely: Ensure that the corned beef, cabbage, and cheese are finely shredded for easy rolling and even flavor distribution.
Don’t overfill: To prevent bursting during frying, use about 2-3 tablespoons of filling per egg roll.
Seal properly: Use beaten egg (or water) to seal the edges of the egg roll wrappers tightly, preventing the filling from leaking during frying.
Maintain oil temperature: Keep the oil at a consistent 350°F (175°C) for crispy, golden-brown egg rolls.

Variations and Customizations

While this recipe is delicious as-is, feel free to experiment with different ingredients and flavors:

Cheese options: Try Swiss cheese for a more traditional pairing with corned beef, or experiment with other melty cheeses like mozzarella or Gruyère.
Add vegetables: Incorporate carrots or onions for added crunch and flavor.
Spice it up: Add a dash of horseradish or Dijon mustard to the filling for an extra kick.
Baking option: For a healthier version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.

Frequently Asked Questions

Can I make corned beef egg rolls ahead of time?
Yes, you can assemble the egg rolls and refrigerate them for up to 24 hours before frying. Alternatively, you can freeze uncooked egg rolls for up to 3 months then fry without defrosting.

How do I store leftover corned beef egg rolls?
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Can I use wonton wrappers instead of egg roll wrappers?
While wonton wrappers can be used, egg roll wrappers are larger and sturdier, making them better suited for this recipe.

What’s the best way to reheat corned beef egg rolls?
A: For the crispiest results, reheat in an air fryer at 350°F (175°C) for 3-4 minutes or in a preheated oven at 375°F (190°C) for 10-15 minutes.

Can I air fry these egg rolls instead of deep-frying?
Yes, air fry at 360°F (180°C) for about 7 minutes, then flip and cook for an additional 4-7 minutes until crispy and golden brown to your liking.

Corned beef egg rolls are a delightful fusion dish combining the best Irish and Asian cuisines. With their crispy exterior and savory filling, they’re sure to become a favorite in your recipe repertoire. Whether you’re looking for a creative way to use leftover corned beef or want to try something new for your next party, these egg rolls are a perfect choice. So gather your ingredients, roll up your sleeves, and get ready to enjoy this delicious culinary creation!