St. Patrick’s Day is just around the corner and many of us will be making some corned beef. These corned beef and cabbage egg rolls make nice use of leftover meat. I’ve had these in Irish bars and was pleased with how my version turned out. Now you can enjoy these pub favorites at home whenever you like!
There’s no hard and fast rule on the measurements. If you’re short on corned beef or mashed potatoes, add more cabbage to make up the difference. I usually buy cole slaw mix with carrots for the filling, but there’s no reason you can’t cut up your own cabbage and carrots if you’d rather do that. The same goes for the mashed potatoes; use leftovers, make them fresh or use enough of the dehydrated flakes to yield about 2 cups.
I find my egg roll wrappers in the produce section of the supermarket. They’re usually near the tofu. If you don’t use them all you can freeze any leftover wrappers or use them to make raviolis. The wrapper should have instructions on how to wrap the egg rolls. You can also refer to this post for more details.
Three to four cups of filling make at least 12 corned beef and cabbage egg rolls. They’re much better fried but you can bake them, too. Use a cooking spray and bake for 20 minutes or so at 375°F or until nicely browned.
Ingredients
- 1 pack egg roll wrappers
- 4 ounces about a cup in volume corned beef, shredded or finely diced (we used thickly sliced corned beef from the deli)
- 3 - 4 cups cups cole slaw mix
- 1 1/2 - 2 cups mashed potatoes
- salt and pepper to taste
- 1/4 teaspoon caraway seeds optional
- squirt of mustard optional
- oil for frying we used sunflower oil
- mustard for dipping we used a horseradish mustard
Instructions
- Saute the cole slaw mix in a large skillet until the cabbage has wilted and softened. Season with salt, pepper and optional mustard and caraway seeds.
- Add the corned beef and potatoes and allow to heat through.
- Mix well. The potatoes will hold everything together.
- Fill the egg roll wrappers assembly line style. (Refer to this post if necessary). Use about 1/4 cup of filling for each egg roll.
- Heat oil in a sauce pan large enough for at least two egg rolls. You want the oil to be deep enough to fry the egg rolls and easily turn them.
- Gently add the egg rolls in batches and fry one to two minutes on each side or until they turn golden brown. They will overcook if the oil is too hot, so mind the heat.
- Drain well on paper towels. To serve, cut the egg rolls on an angle and serve with your favorite mustard.
Corned beef and cabbage egg rolls are sure to be a hit in your house!
Note March 2016…this has been a popular post at Lydia’s Flexitarian Kitchen and I’m so pleased to finally be able to update the photos. Here’s a peek at the original:
Hi Lydia,
What a great idea, your Corned Beef Cabbage Egg Rolls look delicious. Thank you so much for sharing with Food of The World and hope you will continue the tour with us next month.
Miz Helen
Thank you, Miz Helen. I’m looking forward to it 🙂
Congratulations…this post is featured on Create It Thursday #45! Thanks so much for sharing such a great idea with us last week!
Thank you for featuring my post! I really enjoy linking up to Create It Thursdays. I always find something fun to read.
What a fun appetizer!
This is such a brilliant twist on egg rolls… love the fusion.
Thank you, Diane. I’m looking forward to a repeat 🙂
I love that you turned this into egg rolls! Delicious.
More pub food. The ones I had had thick slices of corned beef but mine was a bit too crumbly for that. They were fun to make 🙂
What a delicious St. Patrick’s day dish, or any day, really. Thank you for sharing at Inspire Us Thursday on Organized 31.
We really enjoyed them. I’m sure we’ll make more next week after St. Patrick’s day 🙂
Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up this week!
Have a terrific week!
Cathy
Thanks, Cathy. Tasty Tuesdays is always a fun link up 🙂
These look delicious! I am featuring you tomorrow on Tasty Tuesday. Please stop by and grab a featured button and link up any new recipes you have!
http://www.minivandreams.com
Julia
Thank you so much! I really enjoy linking up to Tasty Tuesday 🙂
These sound wonderful!!! I love using an ingredient in a not so typical way! Looking forward to trying these!! Angela ~ LeMoine Family Kitchen {http:://lemoinefamilykitchen.com}
Thanks! They were fun to make and we gobbled them up! 🙂
Those look so good! I’ll have to try these after our annual corned beef dinner around St. Patrick’s Day. Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!
Yummo! They look delicious! Thanks for sharing your recipe.
Best wishes,
Natasha in Oz
PS My weekly Say G’Day linky is on now-please pop by if you have a minute and link up your delicious post!
I never would have thought of this, but it looks really good!
These sound so yummy! We will definitely be trying these. Pinning to share! 🙂
They were great! Thanks for sharing and stopping by to comment 🙂
These look great, and so unique. I would love for you to share at the weekly bacon time party. It just started a few minutes ago. I actually shared an egg roll recipe this week too, mine are not as creative as yours.
a bacon party? Count me in! hahaha
I’ve seen some really gorgeous egg rolls lately with big slices of avocado or filled with fruit. Not sure about the avocado, but the I’ll bet the fruity egg rolls are awesome.
Stopping over from Thats Fresh Friday. These look awesome! Such a great idea for leftover corned beef. These would be perfect for a movie night! Thanks for sharing!
Yeah they would! Thanks for dropping by 🙂
What a great way to eat corned beef and cabbage! Love it! Thanks for linking up at The Four Seasons Blog Hop! Sandra from Scrumptilicious 3 You!
What a brilliant idea for leftovers! I will pick up an extra corned beef to make sure I have enough to make these.
(found you through Wine’d Down Wednesday)
I have to plan for leftovers too. Many times there aren’t any 😉 Thanks for dropping by!
I have never been a big fan of egg rolls, but these look absolutely delicious! I may have to give egg rolls another try!
Thanks so much for sharing on Turn It Up Tuesday! We love having you! 🙂
Thanks Natasha 🙂
These are making me HUNGRY! I look forward to our annual corned beef and cabbage dinner every year. Maybe I’ll snag some in a tupperware and steal it from my in-laws house to make these.
Sounds like a plan! hahaha
Lydia, these look great. Its a great way to use leftover Corned Beef. I pinned and stumbled this for later.
Thanks Nicky! I’m sure you could used just about any leftover meat you have on hand, just vary the dip. Have a great week 🙂
Omg.. these just totally made my mouth start watering! Looks so good, thanks for sharing!
These look SO good! Pinning!
I love how cute these turned out!
Thanks again for joining the Link Up this week!