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–+ servings

Cheesy Corned Beef Egg Rolls

Abigail
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine Asian Cuisine, Irish
Servings 6
Calories 205 kcal

Ingredients
 

For the Filling

  • 1 cup corned beef, shredded or chopped
  • 1 cup green cabbage, finely shredded
  • 1 cup cheddar cheese, cut into strips or shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper

If doing Filipino Lumpia style corned beef, add these:

  • 1 shallot, diced
  • 4 cloves garlic, minced

For the Egg Rolls

  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying

Instructions
 

Step 1: Prepare the Filling

  • In a mixing bowl, combine corned beef, shredded cabbage, mozzarella cheese, garlic powder, onion powder, and black pepper.
    If you want to do a Filipino-style lumpia, heat a little oil in a skillet. Saute garlic and shallot until aromatic. Add the leftover corned beef and season with ground pepper, onion, and garlic powder (use only 1/4 teaspoon since fresh garlic is already used here). Add the cabbage and cook it briefly. Adjust to taste as desired. Remember that cheese would still be added so don't make it too salty. Allow to cool completely before wrapping the corned beef.

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. Add the sliced cheese at this point (if doing Filipino-style lumpia)
  • 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.

Notes

Tips for Perfect Corned Beef Egg Rolls

1. 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. 
2. Don't overfill: To prevent bursting during frying, use about 2-3 tablespoons of filling per egg roll.
3. Seal properly: Use beaten egg (or water) to seal the edges of the egg roll wrappers tightly, preventing the filling from leaking during frying.
4. Maintain oil temperature: Keep the oil at a consistent 350°F (175°C) for crispy, golden-brown egg rolls.

Nutrition

Calories: 205kcalCarbohydrates: 17gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 59mgSodium: 514mgPotassium: 127mgFiber: 1gSugar: 0.5gVitamin A: 244IUVitamin C: 9mgCalcium: 157mgIron: 1mg
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