Irish Egg Rolls Recipe
Enjoy a delicious twist on traditional Irish flavors with these savory Irish Egg Rolls. Filled with shredded corned beef, cabbage, carrots, Swiss cheese, and green onions, these crispy rolls are perfect for St. Patrick’s Day or anytime you’re craving a flavorful appetizer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Irish-American
- Diet: Non-Vegetarian
Ingredients
Filling:
- 2 cups shredded corned beef
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup shredded Swiss cheese
- 1/4 cup diced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard (optional)
Additional:
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a large bowl, combine corned beef, cabbage, carrots, Swiss cheese, green onions, salt, pepper, and Dijon mustard if using.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Lay one egg roll wrapper on a flat surface with a corner facing you. Spoon about 2–3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a little water. Repeat with remaining wrappers and filling.
Fry the egg rolls in batches for 3–4 minutes per side until golden brown and crispy. Drain on paper towels. Serve warm with Thousand Island dressing or spicy mustard for dipping.
Notes
- These can be baked at 400°F (200°C) for 15–18 minutes for a lighter version; brush with oil before baking.
- Great for St. Patrick’s Day or using up corned beef leftovers.
Nutrition
- Serving Size: 1 egg roll
- Calories: ~210 kcal
- Sugar: ~2 g
- Sodium: ~420 mg
- Fat: ~12 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~7 g
- Trans Fat: ~0 g
- Carbohydrates: ~17 g
- Fiber: ~2 g
- Protein: ~10 g
- Cholesterol: ~30 mg
Find it online: https://easy-tapas-recipes.com/irish-egg-rolls-recipe-2/
