Description
These Corned Beef Egg Rolls are a savory, crispy appetizer combining shredded corned beef, fresh cabbage, and green onions wrapped in a golden, fried egg roll wrapper. Served with a sweet and tangy honey mustard dipping sauce, they make a perfect snack or party finger food that’s quick to prepare and delightfully flavorful.
Ingredients
Scale
Filling
- 2 cups shredded corned beef
- 1 cup shredded green cabbage
- 1/2 cup chopped green onions
- 1 tsp garlic powder
Wrappers
- 12 egg roll wrappers
For Frying
- About 2 cups oil for frying (vegetable or canola oil recommended)
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
Instructions
- Prepare the Filling: In a large bowl, thoroughly combine the shredded corned beef, shredded green cabbage, chopped green onions, and garlic powder. Mix well to evenly distribute the flavors.
- Assemble Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Place about two tablespoons of the filling in the center of the wrapper. Fold the bottom corner of the wrapper over the filling, then tuck in the sides tightly and roll the wrapper upwards to enclose the filling completely. Seal the edge with a little water to keep it from opening during frying.
- Heat Oil: Pour about 2 cups of oil into a deep skillet or frying pan and heat over medium-high heat until it reaches 350°F (175°C), suitable for deep frying.
- Fry Egg Rolls: Carefully place the egg rolls seam-side down into the hot oil. Fry each side for about 3 minutes or until golden brown and crispy. Turn them with tongs to cook evenly on all sides.
- Drain and Serve: Remove cooked egg rolls from oil and drain on paper towels to remove excess oil. Serve them hot alongside the honey mustard sauce made by mixing 1/4 cup honey and 1/4 cup Dijon mustard.
Notes
- Ensure the oil temperature stays around 350°F; too hot will burn the egg rolls, too cool will make them greasy.
- You can prepare the filling ahead of time and assemble the egg rolls just before frying.
- For a spicier kick, add a pinch of cayenne or hot sauce to the filling.
- Use fresh egg roll wrappers and keep unused wrappers covered with a damp cloth to prevent drying out.
- Drain egg rolls thoroughly to maintain crispiness.
