Description
These Corned Beef Egg Rolls are a crispy, flavorful twist on a classic comfort food. Filled with savory shredded corned beef, crunchy green cabbage, and aromatic green onions, these egg rolls are perfectly fried to golden perfection. Served with a sweet and tangy honey mustard dipping sauce, they make a delicious appetizer or snack for any occasion.
Ingredients
Scale
Filling
- 2 cups shredded corned beef
- 1 cup shredded green cabbage
- 1/2 cup chopped green onions
- 1 tsp garlic powder
Wrapper
- 12 egg roll wrappers
Frying
- About 2 cups oil for frying
Dipping Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
Instructions
- Prepare the Filling: In a large bowl, combine the shredded corned beef, shredded green cabbage, chopped green onions, and garlic powder. Mix well to evenly distribute all ingredients.
- Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Place about two tablespoons of the corned beef filling in the center of the wrapper. Fold the bottom corner of the wrapper over the filling, then tuck in the sides snugly. Roll up tightly to form a sealed egg roll and seal the edge with a little water to prevent it from opening during frying.
- Heat the Oil: Pour about 2 cups of oil into a deep skillet or frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a kitchen thermometer for accuracy.
- Fry the Egg Rolls: Carefully place the egg rolls seam-side down into the hot oil. Fry for approximately three minutes on each side, turning gently to ensure even browning, until they are golden brown and crispy.
- Drain and Serve: Remove the cooked egg rolls from the oil and drain them on paper towels to absorb excess oil. Serve hot alongside a dipping sauce made by mixing honey and Dijon mustard in equal parts for a sweet and tangy complement.
Notes
- You can substitute regular mustard for Dijon if preferred.
- Make sure the oil is hot enough before frying to prevent soggy egg rolls.
- Use fresh cabbage and onion for the best crunch.
- These egg rolls can be prepared ahead and fried just before serving.
- Leftover filling can be used in sandwiches or salads.
