Corned Beef and Cabbage Egg Rolls
Corned Beef and Cabbage Egg Rolls are prefect for leftover traditional St. Patrick's Day dinner or just a special treat for Corned Beef fans. Try my recipe for Corned Beef Brisket (3 Ways To Make) for easy instructions on how to prepare Corned Beef. These Corned Beef and Cabbage Egg Rolls so good that they will go fast!!!
Servings: 12 egg rolls
Ingredients
- ½ head green cabbage, thin sliced shreds
- 1 large carrot, small diced
- 2 garlic cloves, minced
- 3 green onions, chopped
- 1 Tbsp olive oil
- kosher salt and freshly ground black pepper
- 3 cups cooked corned beef brisket, shredded
- 12 egg roll wrappers
- canola oil, for frying
Creamy Dijon Dip
- ½ cup sour cream
- 1 Tbsp Dijon mustard
- ⅛ tsp or pinch of sugar
Instructions
- Add olive oil to a large skillet over medium-high heat, saute cabbage, carrots, garlic, green onions, ½ tsp salt and freshly ground black pepper; set aside. Prepare a station with cabbage mixture in a bowl, corned beef in another bowl, egg roll wrappers, and a small bowl of water for sealing the egg rolls.
- Assemble the eggrolls by turning the wrapper to a diamond shape, lay 2-3 Tbsps cabbage mixture, then top with 2-3 Tbsps corned beef. Fold the bottom tip of the diamond up over the filling and tuck under. Fold the side tips in to the middle, then wet your finger to wet the top triangle shape and roll.
- Fill a saucepan 1 to 2-inches with oil. Heat to 350°F and fry 3 egg rolls at a time for 2-3 minutes, until golden brown. Place on a paper towel lined plate. Serve warm with dipping sauce.
- In a small bowl add the sour cream, Dijon mustard, and just a pinch of sugar (about 1/8 tsp). Mix well with a small rubber spatula until combine. Serve alongside of the Corned Beef and Cabbage Egg Rolls for a real treat! Makes 1/2 cup dip.
Notes
- Makes 12 large eggs rolls or 24 mini egg rolls.