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Delicious Irish Egg Rolls filled with savory ingredients, served as a tasty appetizer.

Irish Egg Rolls

A crispy twist on a classic — egg roll wrappers filled with corned beef, cabbage, and cheese, then fried to golden perfection. Perfect for St. Patrick’s Day or anytime you crave savory comfort food.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked corned beef chopped
  • 1 cup green cabbage shredded
  • 1 cup shredded carrots
  • 1 cup shredded Swiss or cheddar cheese
  • 12 egg roll wrappers
  • Small bowl of water for sealing
  • Vegetable oil for frying

Equipment

  • Mixing bowls
  • Cutting board and knife
  • Skillet or deep fryer
  • Slotted spoon
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine corned beef, cabbage, carrots, and cheese.
  2. Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2–3 tablespoons of filling in the center.
  3. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Use a dab of water on the top corner to seal.
  4. Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
  5. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
  6. Remove with a slotted spoon and drain on paper towels.
  7. Serve warm, with Thousand Island or spicy mustard for dipping.

Notes

You can bake instead: brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Use leftover corned beef from St. Patrick’s Day for an easy, flavorful filling.
Try adding sautéed onions for extra sweetness.