Delight your taste buds with a twist on classic comfort food! Our roundup of 12 Delicious Corned Beef Egg Roll Creations is here to inspire your next kitchen adventure. Perfect for home cooks looking for something hearty, flavorful, and a little unexpected, these recipes promise to turn ordinary ingredients into extraordinary meals. Keep reading to discover your new favorite way to enjoy corned beef in an egg roll!
Classic Corned Beef Egg Roll
Just when you think corned beef couldn’t get any better, someone decides to wrap it in an egg roll wrapper and deep fry it to golden perfection. I stumbled upon this genius idea during a lazy Sunday fridge clean-out, and now it’s my go-to for using up leftover corned beef. Trust me, it’s a game-changer.
Ingredients
- Corned beef – 1 cup, shredded
- Egg roll wrappers – 8
- Vegetable oil – 2 cups
- Water – 1 tbsp
Instructions
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- Place 2 tablespoons of shredded corned beef in the center of an egg roll wrapper.
- Dip your finger in water and moisten the edges of the wrapper to help seal.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling.
- Repeat with remaining wrappers and corned beef.
- Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Now, these corned beef egg rolls come out incredibly crispy on the outside with a savory, juicy filling inside. Serve them with a side of spicy mustard or horseradish sauce for an extra kick that’ll make your taste buds sing.
Spicy Corned Beef Egg Roll
Craving something spicy and satisfying? I recently stumbled upon this Spicy Corned Beef Egg Roll recipe during a late-night fridge raid, and it’s become my go-to for a quick, flavorful snack. The combination of spicy corned beef and crispy egg roll wrapper is simply irresistible.
Ingredients
- Corned beef – 1 cup
- Egg roll wrappers – 10 pieces
- Vegetable oil – 2 cups
- Red pepper flakes – 1 tsp
Instructions
- Heat 2 cups of vegetable oil in a deep fryer or large pot to 375°F.
- While the oil is heating, mix 1 cup of corned beef with 1 tsp of red pepper flakes in a bowl.
- Place an egg roll wrapper on a flat surface, spoon 2 tbsp of the corned beef mixture onto the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
- Carefully place the egg roll into the hot oil, frying in batches to avoid overcrowding, for 3-4 minutes or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
- Tip: Ensure the oil is at the right temperature to avoid soggy egg rolls. Tip: Don’t overfill the wrappers to prevent bursting. Tip: Serve immediately for the best texture.
These Spicy Corned Beef Egg Rolls are a perfect blend of heat and crunch, making them ideal for game day or as a unique appetizer. Try serving them with a side of cool ranch dressing to balance the spice.
Cheesy Corned Beef Egg Roll
Craving something crispy, cheesy, and utterly satisfying? I stumbled upon this Cheesy Corned Beef Egg Roll recipe during one of those fridge-cleaning sessions, and it’s been a game-changer for my lazy Sunday brunches. The combination of savory corned beef and melted cheese wrapped in a crispy egg roll wrapper is simply irresistible.
Ingredients
- Egg roll wrappers – 10
- Corned beef – 1 cup, shredded
- Cheddar cheese – 1 cup, shredded
- Oil – 2 cups, for frying
Instructions
- Lay an egg roll wrapper on a clean surface, positioning it like a diamond.
- Place 1 tablespoon of shredded corned beef and 1 tablespoon of shredded cheddar cheese in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Tip: Use a dab of water to seal the edge if necessary.
- Heat oil in a deep fryer or large pot to 350°F. Tip: To test if the oil is ready, drop a small piece of wrapper in; if it sizzles immediately, it’s good to go.
- Fry the egg rolls in batches for 2-3 minutes or until golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels.
Zesty and crunchy on the outside, with a gooey, savory filling, these egg rolls are a hit every time. Try serving them with a side of spicy mustard or sweet chili sauce for an extra kick.
Corned Beef and Cabbage Egg Roll
Many of us have those leftover corned beef and cabbage from St. Patrick’s Day, and I’m no exception. I decided to give them a fun twist by turning them into egg rolls, a decision that turned out to be a game-changer for my family’s dinner routine.
Ingredients
- Corned beef – 1 cup, shredded
- Cabbage – 1 cup, finely chopped
- Egg roll wrappers – 8
- Vegetable oil – 2 cups, for frying
- Water – 1 tbsp
Instructions
- In a large bowl, mix the shredded corned beef and finely chopped cabbage until well combined.
- Place an egg roll wrapper on a clean surface, positioning it like a diamond. Spoon 2 tablespoons of the corned beef and cabbage mixture onto the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides. Moisten the top corner with water using your finger, then roll the egg roll up tightly to seal. Tip: Ensure the egg roll is sealed properly to prevent the filling from leaking during frying.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to monitor the oil temperature for perfect frying.
- Fry the egg rolls in batches, about 2-3 at a time, until they are golden brown and crispy, approximately 2-3 minutes per side. Tip: Avoid overcrowding the pot to ensure even cooking.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
You’ll love the crispy exterior giving way to the savory, tender filling inside. Serve these with a side of spicy mustard or a creamy horseradish sauce for an extra kick.
Corned Beef and Potato Egg Roll
Believe it or not, the first time I tried making Corned Beef and Potato Egg Rolls was during a lazy Sunday brunch, and now it’s a staple in my household. There’s something about the crispy exterior giving way to the savory, hearty filling that keeps everyone coming back for more.
Ingredients
- Corned beef – 1 cup, shredded
- Potatoes – 2 medium, boiled and mashed
- Egg roll wrappers – 10
- Vegetable oil – 2 cups, for frying
- Salt – ½ tsp.
Instructions
- In a bowl, mix the shredded corned beef and mashed potatoes with salt until well combined.
- Place an egg roll wrapper on a flat surface, spoon 2 tablespoons of the filling onto the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Tip: Avoid overcrowding the pot to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute; they’re piping hot!
- Serve immediately. Tip: A side of spicy mustard or sweet chili sauce elevates the flavors.
Last night, I served these egg rolls with a tangy coleslaw, and the contrast was unreal. The crunch, the savory filling, and the cool, creamy slaw made for a perfect bite. Try dipping them in ranch dressing for a fun twist!
Corned Beef and Cheese Stuffed Egg Roll
Just when you think egg rolls couldn’t get any better, here comes a game-changer. I stumbled upon this corned beef and cheese stuffed version during a lazy fridge clean-out, and it’s been a staple in my snack rotation ever since.
Ingredients
- Egg roll wrappers – 10
- Corned beef – 1 cup, shredded
- Cheddar cheese – 1 cup, shredded
- Vegetable oil – 2 cups
Instructions
- Lay out one egg roll wrapper on a clean surface, positioning it like a diamond.
- Place 2 tablespoons of shredded corned beef and 2 tablespoons of shredded cheddar cheese in the center of the wrapper. Tip: Don’t overfill to prevent bursting during frying.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the top corner. Tip: Ensure the roll is sealed well to keep the cheese from oozing out.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Maintain the oil temperature for even cooking and a crispy exterior.
- Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
How these egg rolls turn out is nothing short of magical—crispy on the outside, with a gooey, savory center. Serve them with a side of spicy mustard or ranch for dipping, and watch them disappear before your eyes.
Corned Beef and Mustard Egg Roll
Whenever I stumble upon a dish that combines the comfort of familiar flavors with a twist, I can’t help but dive right into making it. That’s exactly how I felt when I first tried the Corned Beef and Mustard Egg Roll—a playful yet satisfying take on two classics. It’s become a go-to in my kitchen for those days when I crave something hearty but don’t want to spend hours cooking.
Ingredients
- Corned beef – 1 cup, shredded
- Yellow mustard – 2 tbsp
- Egg roll wrappers – 6
- Vegetable oil – 2 cups, for frying
Instructions
- In a bowl, mix the shredded corned beef with yellow mustard until evenly coated.
- Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the corned beef mixture in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Tip: Use a dab of water to seal the edge if needed.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: A candy thermometer can help maintain the right temperature.
- Fry the egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes. Tip: Avoid overcrowding to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels.
Fresh out of the fryer, these egg rolls are irresistibly crispy with a savory, tangy filling that’s perfectly balanced. Serve them with a side of extra mustard for dipping or slice them into bite-sized pieces for a fun appetizer at your next gathering.
Corned Beef and Sauerkraut Egg Roll
Just when I thought my love for egg rolls couldn’t get any deeper, I stumbled upon this game-changing combo of corned beef and sauerkraut. It’s like a St. Patrick’s Day celebration wrapped in a crispy shell, and trust me, it’s as delicious as it sounds.
Ingredients
- Corned beef – 1 cup, shredded
- Sauerkraut – 1 cup, drained
- Egg roll wrappers – 10
- Vegetable oil – 2 cups, for frying
Instructions
- In a bowl, mix the shredded corned beef and drained sauerkraut until well combined. Tip: Squeeze out excess liquid from the sauerkraut to prevent soggy egg rolls.
- Place an egg roll wrapper on a clean surface, position it like a diamond, and spoon 2 tablespoons of the filling onto the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Tip: Use a dab of water to seal the final corner if needed.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Maintain the oil temperature for evenly crispy egg rolls.
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
Perfectly crispy on the outside with a tangy, savory filling, these egg rolls are a must-try. Serve them with a side of spicy mustard or Russian dressing for an extra kick.
Corned Beef and Swiss Cheese Egg Roll
Very few things bring me as much joy as experimenting with classic flavors and turning them into something unexpectedly delicious. That’s exactly what happened when I decided to wrap the hearty combo of corned beef and Swiss cheese in an egg roll wrapper—trust me, it’s a game-changer.
Ingredients
- Corned beef – 1 cup, shredded
- Swiss cheese – ½ cup, shredded
- Egg roll wrappers – 6
- Vegetable oil – 2 cups, for frying
Instructions
- In a bowl, mix the shredded corned beef and Swiss cheese until well combined.
- Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the corned beef and cheese mixture in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Wet the top corner with a bit of water to seal the egg roll. Tip: Ensure the egg roll is sealed tightly to prevent the filling from leaking during frying.
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Fry the egg rolls in batches, 2-3 at a time, until golden brown and crispy, about 2-3 minutes per side. Tip: Avoid overcrowding the pot to maintain the oil temperature and ensure even cooking.
- Remove the egg rolls with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute before serving to avoid burning your mouth on the hot filling.
What you’ll love about these egg rolls is the perfect contrast between the crispy wrapper and the melty, savory filling inside. Serve them with a side of spicy mustard or horseradish sauce for an extra kick that complements the richness of the corned beef and cheese.
Corned Beef and Caramelized Onion Egg Roll
Growing up in a household where leftovers were transformed into something extraordinary, I’ve always been fascinated by the magic of reinvention. That’s exactly what inspired me to create these Corned Beef and Caramelized Onion Egg Rolls—a perfect way to give yesterday’s corned beef a delicious new life.
Ingredients
- Corned beef – 1 cup, shredded
- Onion – 1 large, thinly sliced
- Egg roll wrappers – 8
- Butter – 2 tbsp
- Oil – for frying
Instructions
- In a skillet over medium heat, melt butter and add thinly sliced onions. Cook for 15 minutes, stirring occasionally, until onions are golden and caramelized.
- Add shredded corned beef to the skillet with caramelized onions. Cook for 5 minutes, stirring to combine. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface. Spoon 2 tablespoons of the corned beef and onion mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
- Heat oil in a deep fryer or large skillet to 375°F. Fry egg rolls in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
Absolutely irresistible, these egg rolls boast a crispy exterior with a savory, slightly sweet filling. Serve them with a side of spicy mustard or horseradish sauce for an extra kick that complements the richness of the corned beef beautifully.
Corned Beef and Jalapeno Egg Roll
Yesterday, I stumbled upon a forgotten can of corned beef in my pantry, and it sparked an idea for a fusion snack that’s both easy and packed with flavor. Combining the hearty taste of corned beef with the spicy kick of jalapenos, all wrapped in a crispy egg roll wrapper, this recipe is a game-changer for snack time.
Ingredients
- Corned beef – 1 can (12 oz)
- Jalapenos – 2, finely chopped
- Egg roll wrappers – 10
- Water – 1 tbsp
- Vegetable oil – for frying
Instructions
- Open the can of corned beef and empty it into a bowl. Break it apart with a fork until it’s finely shredded.
- Add the finely chopped jalapenos to the corned beef and mix well. This is your filling.
- Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the filling in the center.
- Dip your finger in water and moisten the edges of the wrapper. This helps seal the egg roll.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling.
- Heat vegetable oil in a deep fryer or large pan to 375°F. The oil should be hot enough to sizzle when the egg roll is added.
- Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
Just out of the fryer, these egg rolls are irresistibly crispy with a spicy, savory filling that’s perfectly balanced. Serve them with a side of cool ranch or spicy mayo for dipping, and watch them disappear in no time.
Corned Beef and Guinness Egg Roll
After stumbling upon this recipe during a St. Patrick’s Day celebration, I knew I had to share it with you all. A Corned Beef and Guinness Egg Roll is the perfect fusion of Irish tradition and Asian flair, making it a hit at any gathering.
Ingredients
- Corned beef – 1 cup, shredded
- Guinness beer – ½ cup
- Egg roll wrappers – 10
- Vegetable oil – 2 cups
- Water – 1 tbsp
Instructions
- In a skillet over medium heat, combine the shredded corned beef and Guinness beer. Cook for 5 minutes, stirring occasionally, until the beer is reduced and the mixture is slightly sticky.
- Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the corned beef mixture in the center.
- Fold the bottom corner over the filling, then fold in the sides. Moisten the top corner with water and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
- Tip: Ensure the oil is at the correct temperature to avoid soggy egg rolls. Tip: Don’t overfill the wrappers to prevent bursting during frying. Tip: Serve immediately for the best texture.
Out of the fryer, these egg rolls are irresistibly crispy with a savory, slightly sweet filling. Try serving them with a spicy mustard or horseradish sauce for an extra kick.
Conclusion
Perfect for any home cook looking to spice up their meal routine, this roundup of 12 Delicious Corned Beef Egg Roll recipes offers a treasure trove of creative and tasty ideas. Whether you’re in the mood for something classic or adventurous, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest!
