My grandma’s Corned Beef & Cabbage Egg Rolls are the stuff of family legend. Growing up, I can still picture her carefully assembling each one, humming a little tune as she’d perfectly crimp the edges. The aroma of simmering corned beef, fragrant cabbage, and toasted sesame oil would fill the kitchen, making our mouths water in anticipation.
When it came time to dig in, we’d gather around the table, eager to savor every bite. The crispy golden wrapper would shatter with the first crunch, revealing the tender, flavorful filling inside. It was the perfect marriage of Irish and Chinese flavors – the hearty, salty corned beef mingling with the fresh, crunchy cabbage in the most delightful way. Grandma would beam with pride as we’d ooh and ahh over her Corned Beef & Cabbage Egg Rolls, and there was always a fight over who got the last one.
Why This Corned Beef & Cabbage Egg Rolls Recipe Will Become Your Go-To
The Secret Behind Perfect Corned Beef & Cabbage Egg Rolls
These Corned Beef & Cabbage Egg Rolls are truly a labor of love, but the end result is so worth it. The key is in the careful balance of flavors and textures – the tender, savory corned beef, the crunchy, slightly sweet cabbage, and the delicate, golden-brown wrapper. Plus, I’ve got a few tricks up my sleeve to make the assembly process a breeze.
Essential Ingredients You’ll Need
- Corned beef: The star of the show! Look for a high-quality corned beef brisket that’s been cooked until it’s fall-apart tender.
- Green cabbage: Shredded cabbage adds the perfect crunchy texture and fresh flavor.
- Carrots: For a pop of color and extra veggie goodness.
- Garlic and ginger: These aromatics infuse the filling with tons of flavor.
- Soy sauce and sesame oil: The secret sauce that brings all the flavors together.
- Egg roll wrappers: The crispy, golden brown shell that encases the delicious filling.
Step-by-Step Corned Beef & Cabbage Egg Rolls Instructions
Preparing Your Corned Beef & Cabbage Egg Rolls
Let’s get started! This Corned Beef & Cabbage Egg Rolls recipe is a bit of a process, but I promise it’s worth every minute. Gather all your ingredients and let’s dive in. You’ll need about 1 hour to prep and assemble these tasty egg rolls.
1- First, start by shredding the corned beef into thin strips. You want the pieces to be bite-sized, so they’ll tuck nicely into the egg roll wrappers.
2- Next, shred the cabbage and carrots using a sharp knife or a box grater. Try to get the pieces nice and thin so they’ll soften up quickly in the pan.
3- In a large skillet over medium heat, sauté the garlic and ginger in a bit of oil until fragrant, about 1 minute.
4- Add the shredded corned beef, cabbage, and carrots to the pan. Season with soy sauce and sesame oil, and sauté for 5-7 minutes, until the veggies are tender but still have a bit of crunch.
5- Remove the filling from the heat and let it cool slightly. This will make it easier to work with when assembling the egg rolls.
6- Once the filling is cool enough to handle, place an egg roll wrapper on a clean surface in a diamond shape. Scoop 2-3 tablespoons of the corned beef and cabbage mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly.
Pro Tips for Success
To ensure your Corned Beef & Cabbage Egg Rolls turn out perfectly, here are a few pro tips:
- Make sure to squeeze out any excess liquid from the filling before assembling. You don’t want soggy egg rolls!
- Seal the wrappers with a bit of water to help them stick together.
- Fry the egg rolls in batches to maintain the right oil temperature for optimal crispiness.
- Don’t overcrowd the pan when frying – give them plenty of room to sizzle.
Serving and Storing Your Corned Beef & Cabbage Egg Rolls
Perfect Pairings for Corned Beef & Cabbage Egg Rolls
These Corned Beef & Cabbage Egg Rolls make a fantastic appetizer or snack, but they can also be a delicious main course. Serve them alongside a fresh green salad or steamed broccoli for a complete meal. They also pair beautifully with a tangy dipping sauce, like a honey mustard or sweet chili sauce.
Storage and Make-Ahead Tips
Leftover Corned Beef & Cabbage Egg Rolls can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a 400°F oven for 5-7 minutes until hot and crispy.
You can also prepare the filling ahead of time and store it in the fridge for up to 3 days before assembling and frying the egg rolls. This makes the assembly process a breeze when you’re ready to cook.
Variations and Dietary Adaptations for Corned Beef & Cabbage Egg Rolls
Creative Corned Beef & Cabbage Egg Rolls Variations
There are so many ways to put a unique spin on these Corned Beef & Cabbage Egg Rolls! Try swapping in shredded pastrami or roast beef instead of the corned beef. Or, for a vegetarian version, use sautéed mushrooms and diced tofu in place of the meat.
You can also experiment with different dipping sauces, like a creamy horseradish or a tangy Thousand Island-style dip. And for a festive touch, try rolling them up with a bit of melted Swiss cheese inside.
Making Corned Beef & Cabbage Egg Rolls Diet-Friendly
To make these Corned Beef & Cabbage Egg Rolls more diet-friendly, you can use low-carb or cauliflower-based wrappers instead of the traditional egg roll wrappers. You can also bake them instead of frying for a healthier crispy texture.
For a gluten-free version, simply swap the soy sauce for a gluten-free tamari or coconut aminos. And for a vegan take, replace the corned beef with sautéed mushrooms, tofu, or plant-based protein crumbles.
Frequently Asked Questions
Q: Can I use leftover corned beef instead of cooking it from scratch?
A: Absolutely! Leftover cooked corned beef is perfect for this recipe. Just shred or chop it up and use it in place of the raw corned beef.
Q: How long do I need to fry the egg rolls for them to get crispy?
A: Fry the egg rolls for 2-3 minutes per batch, or until they’re golden brown and crispy. Make sure to maintain the oil temperature at around 350°F for best results.
Q: Can I assemble the egg rolls ahead of time and freeze them?
A: Yes, you can definitely prep the egg rolls in advance and freeze them. Assemble them as directed, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen egg rolls to an airtight container or resealable bag and store for up to 3 months. Fry them straight from frozen when ready to enjoy.
Q: How many Corned Beef & Cabbage Egg Rolls does this recipe make?
A: This recipe will yield approximately 12-15 egg rolls, depending on how much filling you use per wrapper. It’s a great shareable appetizer or a tasty main course for 4-6 people.
Q: My egg rolls turned out soggy. What did I do wrong?
A: Soggy egg rolls are often the result of too much moisture in the filling. Make sure to squeeze out any excess liquid from the sautéed cabbage and corned beef before assembling. You can also try frying the egg rolls in smaller batches to maintain the oil temperature.
Corned Beef & Cabbage Egg Rolls
- Total Time: 30
- Yield: 20 egg rolls
Description
Indulge in the divine flavors of Corned Beef & Cabbage Egg Rolls – a delectable fusion of classic Irish ingredients wrapped in a crispy shell. Perfect for St. Patrick’s Day, game day, or any occasion!
Ingredients
– 1 lb corned beef, diced
– 2 cups shredded green cabbage
– 1 carrot, grated
– 1/2 onion, diced
– 2 cloves garlic, minced
– 1 tsp caraway seeds (optional)
– 1/4 tsp black pepper
– 20 egg roll wrappers
– Vegetable oil for frying
– Dipping sauce (e.g., Thousand Island, Dijon mustard)
Instructions
1. – In a large skillet, sauté the onion and garlic until fragrant.
2. – Add the corned beef, cabbage, carrot, caraway seeds (if using), and black pepper. Cook until the cabbage is tender, about 5-7 minutes.
3. – Place a heaping tablespoon of the corned beef mixture onto the center of an egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
4. – In a large pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the egg rolls and fry until golden brown, about 2-3 minutes per side.
5. – Drain the fried egg rolls on a paper towel-lined plate. Serve warm with your preferred dipping sauce.
Notes
– For a spicier filling, add a pinch of crushed red pepper flakes.
– Experiment with different dipping sauces, such as spicy mustard or a sweet and sour sauce.
– These egg rolls can be prepared in advance and frozen before frying. Just increase the frying time to 4-5 minutes per side when cooking from frozen.
- Prep Time: 20
- Cook Time: 10
- Category: Snacks & Desserts
- Method: Frying
- Cuisine: Irish-American
Conclusion
Corned Beef & Cabbage Egg Rolls are a match made in flavor heaven, and this recipe is truly a must-try. With their crispy golden wrappers, tender corned beef, and fresh crunchy cabbage, they’re the ultimate comfort food fusion. I hope you and your family enjoy these Corned Beef & Cabbage Egg Rolls as much as we do. Be sure to let me know how they turn out in the comments below!