Description
These Irish Egg Rolls are a delicious fusion of classic Irish flavors and crispy Asian-style egg rolls. Filled with savory corned beef, cabbage, shredded carrots, and Swiss cheese, these golden-fried egg rolls are perfect as an appetizer or snack. Served with a tangy Thousand Island dipping sauce enhanced by Dijon mustard and horseradish, they offer a flavorful twist on traditional Irish ingredients combined with a crispy, crunchy texture.
Ingredients
Scale
Filling
- 1 cup cooked corned beef, shredded or chopped
- 1 cup green cabbage, finely shredded
- 1/2 cup shredded carrots
- 1/2 cup Swiss cheese, shredded
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Assembly
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
For Frying
- Vegetable oil (about 2 inches for deep frying)
Dipping Sauce
- 1/2 cup Thousand Island dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon horseradish (optional, for extra kick)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded or chopped corned beef, finely shredded cabbage, shredded carrots, Swiss cheese, garlic powder, onion powder, black pepper, and salt. Mix thoroughly to ensure even distribution of all ingredients for a flavorful filling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you, creating a diamond shape. Place about 2 tablespoons of the prepared filling in the center of the wrapper.
- Fold and Roll: Fold the bottom corner of the wrapper up over the filling, then fold in the left and right sides to enclose the filling. Roll tightly toward the top corner. Brush the top corner with beaten egg to seal the egg roll securely. Repeat this process with the remaining wrappers and filling.
- Fry the Egg Rolls: In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place a few egg rolls in the hot oil, frying in batches to avoid overcrowding. Fry each batch for 3-4 minutes, turning occasionally so that the egg rolls become evenly golden brown and crispy. Once done, transfer them to a plate lined with paper towels to drain excess oil.
- Make the Dipping Sauce: In a small bowl, combine the Thousand Island dressing, Dijon mustard, and horseradish if using. Stir well until smooth and well blended.
- Serve: Serve the hot, crispy Irish Egg Rolls with the prepared dipping sauce on the side. Enjoy this savory treat as an appetizer, snack, or party finger food!
Notes
- Make sure not to overfill the egg rolls to prevent bursting during frying.
- If you prefer a healthier option, these egg rolls can be baked or air fried, but frying gives the crispiest texture.
- Adjust the amount of horseradish in the dipping sauce according to your spice preference.
- Use fresh shredded cabbage and carrots for the best texture and flavor.
- Leftover filling can be stored in the refrigerator for up to 2 days and used for wraps or sandwiches.
