St. Patrick's Day Egg Rolls

St. Patrick's Day Egg Rolls


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I made a corned beef and cabbage version of an egg roll for St. Patrick's Day! Unusual egg rolls are one of my trademark go to appetizers. I learned how to make Chinese egg rolls at a wok cooking class over 15 years ago and have been experimenting ever since.

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  • 1/4 lb. bacon, diced
  • 1 lb. pkg. shredded cabbage (like for coleslaw)
  • 1 sm. onion, diced
  • 1 tsp. minced garlic
  • 1-2 Tbs. Creole, yellow or grain mustard (optional)
  • salt and pepper to taste
  • 1 lb. corned beef, chopped
  • 1/2 lb. Swiss cheese, shredded
  • 1 pkg. egg roll wrappers
  • 1 C. canola oil, for frying
  • Prepared Thousand Island dressing for dipping

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In a hot sauté pan, fry bacon until crispy. Pour off most of the fat. Add onions and garlic. Sauté for 1-2 minutes. Roughly chop pkg. of shredded cabbage and add to pan, continue sautéing until cabbage has wilted, about 3-4 minutes. Add chopped corned beef and shredded Swiss cheese. Mix in the mustard and season with salt and pepper.

Arrange an egg roll wrapper on a work surface with a corner towards you; brush edges with water. Place 2-3 Tbs. of cabbage mixture. Fold the bottom corner up over the filling to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.

Heat oil in a large skillet or wok over medium-high heat to about 360 degrees. Add a few egg rolls at a time and fry on all sides until brown and crisp, about 5 minutes. Drain on paper towels while frying the rest. Serve with Thousand Island Dressing for dipping.

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