Description
Indulge in the delightful fusion of classic corned beef, savory cabbage, and crispy egg roll wrappers in these Corned Beef & Cabbage Egg Rolls. Perfect as an appetizer or a fun twist on a St. Patrick’s Day favorite.
Ingredients
– 1 pound corned beef, finely chopped or shredded
– 2 cups shredded cabbage
– 1/2 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds (optional)
– 1/4 teaspoon black pepper
– 12 egg roll wrappers
– Vegetable oil for frying
Instructions
1. In a large skillet, sauté the chopped onion and garlic over medium heat until fragrant and translucent, about 3-5 minutes.
2. Add the chopped corned beef, shredded cabbage, caraway seeds (if using), and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted and the flavors have melded.
3. Lay an egg roll wrapper on a flat surface in a diamond shape. Place about 2-3 tablespoons of the corned beef and cabbage mixture onto the lower third of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides and roll up tightly into an egg roll shape.
5. In a large skillet or Dutch oven, heat about 1-2 inches of vegetable oil over medium-high heat. Carefully add the egg rolls and fry for 2-3 minutes per side, or until golden brown and crispy.
6. Remove the fried egg rolls from the oil and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauces, such as mustard or horseradish cream.
Notes
For a baked version, preheat the oven to 400°F (200°C). Place the assembled egg rolls on a parchment-lined baking sheet and bake for 18-22 minutes, flipping halfway, until golden brown and crispy.
- Prep Time: 15
- Cook Time: 25
- Category: Bites & Finger Foods
- Method: Frying, Baking
- Cuisine: American, Irish