Description
These Irish Egg Rolls are a delicious twist on the classic egg roll, filled with savory corned beef, fresh cabbage, carrots, and Swiss cheese. Crispy fried to golden perfection and served with a zesty homemade Thousand Island dipping sauce, they make a perfect appetizer or party snack with a flavorful Irish-inspired flair.
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
- 1/2 teaspoon garlic powder
Egg Rolls
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying, about 2 inches deep)
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 cooked corned beef, finely shredded green cabbage, shredded carrots, Swiss cheese, garlic powder, onion powder, black pepper, and salt. Mix everything thoroughly to distribute the spices and vegetables evenly.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you, forming a diamond shape. Spoon about 2 tablespoons of the prepared filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right sides tightly to enclose the filling.
- Roll and Seal: Roll the wrapper tightly from the bottom toward the top corner. Brush the top corner with the beaten egg to seal the wrapper securely. Repeat this process for all eight egg roll wrappers until all filling is used.
- Fry the Egg Rolls: In a deep skillet or frying pan, heat approximately 2 inches of vegetable oil over medium-high heat until it reaches about 350°F (175°C). Carefully place the egg rolls in the hot oil in batches to avoid overcrowding. Fry them for about 3 to 4 minutes per batch, turning occasionally to ensure they brown evenly and become crispy on all sides. Once golden brown, remove the egg rolls and drain on paper towels to remove excess oil.
- Prepare the Dipping Sauce: In a small bowl, combine the Thousand Island dressing, Dijon mustard, and horseradish (if using). Stir well until all ingredients are blended together.
- Serve: Serve the hot, crispy Irish Egg Rolls alongside the prepared dipping sauce. Enjoy them fresh for the best flavor and crunch.
Notes
- You can substitute Swiss cheese with another melty cheese like mozzarella if desired.
- Adjust the amount of horseradish in the dipping sauce based on your preferred heat level.
- For a lighter version, consider baking the egg rolls at 425°F for about 15-20 minutes, turning halfway through, until crispy.
- Make sure the oil is hot enough before frying to avoid greasy egg rolls.
- These egg rolls can be made ahead and frozen uncooked; fry them directly from frozen, increasing frying time slightly.
