Irish Egg Rolls: Easy, Flavor-Packed St. Patrick’s Day Recipe
A crispy, golden-fried twist on classic Irish flavors, these egg rolls are stuffed with tender corned beef, cabbage, and melty cheese. Perfect as a party appetizer, game-day snack, or unique St. Patrick’s Day treat. Easy to prepare and a crowd favorite!
Ingredients
- Egg roll wrappers – 8 | Cooked corned beef chopped – 2 cups | Shredded green cabbage – 2 cups | Shredded carrots – ½ cup | Shredded Swiss cheese – 1 cup | Yellow mustard – 2 tbsp | Oil for frying – as needed | Salt – ½ tsp | Pepper – ¼ tsp
Instructions
- In a bowl, combine corned beef, cabbage, carrots, cheese, mustard, salt, and pepper.
- Place an egg roll wrapper on a clean surface, add ¼ cup of filling in the center.
- Fold bottom corner over filling, then sides, and roll tightly; seal with water.
- Heat oil to 350°F (175°C) in a deep skillet or fryer.
- Fry egg rolls in batches for 3–4 minutes or until golden and crispy.
- Drain on paper towels and serve hot with dipping sauce.
Notes
Use leftover corned beef for a quick prep; these can be baked instead of fried at 400°F for 12–15 minutes for a lighter option.