I published this recipe a few years ago after a St. Patrick’s Day party left me with a mountain of leftover corned beef. I stared at that container, determined not to let it go to waste. The next day, a craving for crispy, savory egg rolls hit me, and a beautiful, messy idea was born.
That’s how these Corned Beef Egg Rolls with Dip came to life in my kitchen. It was a classic “self-taught baker” moment of using what I had to create something new. I love this technique of taking a traditional ingredient and giving it a fun, crispy twist. It’s the best kind of Asian fusion—born from leftovers and a serious love for deep fried snacks.
These rolls are now my absolute go-to for game days and gatherings. They disappear from the platter faster than anything else I make. The combination of the salty, spiced beef with the crunchy wrapper and a cool, tangy dip is just magic. Let me show you how I make them.
Recipe Overview
- Cuisine: Asian Fusion
- Category: Appetizer, Party Snacks
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 12-14 egg rolls
Why This Recipe is So Special
What makes these egg rolls stand out is the filling. We’re not using raw meat that cooks inside the wrapper. Instead, we start with cooked, tender corned beef.
This means the filling is already packed with flavor and moisture. It also means the rolls fry up perfectly every time. The inside gets hot and steamy while the outside turns golden and shatteringly crisp.
The dipping sauce is the other star. It’s not an afterthought. It’s a creamy, zesty blend that cuts through the richness of the fried rolls. Together, they create a bite you’ll dream about.
The Full Ingredient List
Gathering your mise en place makes the rolling process so much easier. Here’s everything you’ll need. I promise, it’s mostly pantry staples!
- 12-14 square egg roll wrappers (found in the produce refrigerated section)
- 2 cups cooked corned beef, finely chopped or shredded
- 1 1/2 cups shredded green cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon prepared horseradish (trust me on this!)
- 1/2 teaspoon black pepper
- 1 large egg, beaten (for sealing the wrappers)
- 4-6 cups neutral oil (like vegetable or canola) for frying
For the Dipping Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
My Step-by-Step Method
Don’t be intimidated by rolling! It’s like folding a burrito, and you’ll get the hang of it by the second one. I’ll walk you through it.
Corned Beef Egg Rolls with Dip Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Corned Beef Egg Rolls with Dip Recipe!
Nutrition Information
- Make the dipping sauce first. In a small bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until ready to serve. This lets the flavors really come together.
- In a large mixing bowl, combine the chopped corned beef, cabbage, carrot, green onions, garlic, soy sauce, horseradish, and black pepper. Mix it all with your hands or a fork until it’s well combined. It’s like a deconstructed corned beef and cabbage ready for its crispy makeover.
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2 heaping tablespoons of the filling just below the center of the wrapper.
- Brush the top two edges of the wrapper lightly with the beaten egg. Fold the bottom corner up and over the filling, tucking it in snugly.
- Fold the left and right corners in toward the center, forming an envelope shape. Roll the bundle tightly upward toward the remaining corner. Press to seal. The egg wash acts as your glue. Place the finished roll on a plate seam-side down.
- Repeat with the remaining wrappers and filling. Keep the unused wrappers under a damp paper towel so they don’t dry out.
- In a heavy, deep pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for the best results.
- Carefully add 3-4 egg rolls at a time to the hot oil. Do not crowd the pot. Fry for 2-3 minutes per side, until they are a deep, golden brown.
- Use tongs or a spider strainer to transfer the fried egg rolls to a wire rack set over a baking sheet. This keeps them crispy on all sides. Let them cool for a few minutes before serving with the chilled dip.
My Top Tips for Success
- Keep Wrappers Covered: Always keep your stack of unused egg roll wrappers under a slightly damp kitchen towel. They dry out incredibly fast and will crack when you try to roll them.
- Fry at the Right Temp: If the oil is too cool, the rolls will soak up grease and be soggy. If it’s too hot, the outside will burn before the inside is hot. A simple candy/fry thermometer is your best friend here.
- Drain on a Rack, Not Paper: Placing hot fried food on paper towels traps steam and makes the bottom soggy. Draining on a wire rack lets air circulate, keeping the entire roll perfectly crisp.
- Make Ahead: You can assemble the rolls a few hours ahead. Layer them on a baking sheet, cover tightly with plastic wrap, and refrigerate until you’re ready to fry. This is a huge time-saver for parties!
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to. Here’s how to steer clear of the common pitfalls.
Overfilling the Wrapper: It’s tempting to pack in more filling, but it will cause the wrapper to tear during rolling or frying. Use about 2 tablespoons and you’ll have a perfect, sealed package every time.
Using a Wet Filling: If your corned beef is very wet or you added too much soy sauce, the extra moisture can seep into the wrapper and make it soggy or cause it to tear. If your mix looks wet, drain it in a colander or pat it gently with a paper towel before rolling.
Not Sealing Properly: If you don’t seal the final corner well with the egg wash, the roll can come undone in the hot oil. Take that extra second to press it firmly. A good seal is the key to a neat egg roll.
NUTRITION INFORMATION
- Calories: ~220 kcal
- Carbohydrates: 15g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 580mg
- Fiber: 1g
- Sugar: 2g
*Nutrition is an estimate per egg roll with sauce, assuming 14 servings and accounting for oil absorption during frying.
FREQUENTLY ASKED QUESTIONS
Can I bake these instead of frying?
You can! For a lighter version, brush the assembled rolls generously with oil and bake on a parchment-lined sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be as uniformly crisp as deep-fried, but they’ll still be delicious.
What can I use instead of corned beef?
This is a great template recipe. Try it with leftover roast beef, pulled pork, or even chopped ham. The cabbage slaw mix and the amazing dipping sauce work with so many proteins. If you love the classic combo, you must try my heartier Irish Cast Iron Skillet Corned Beef Colcannon Casserole.
How do I store and reheat leftovers?
Let cooled rolls come to room temp, then store in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or toaster oven at 375°F until hot and re-crisped. The microwave will make them soft.
Leave a Reply! (I’d Love to Hear From You!)
Did you give these fusion party snacks a try? I want to hear all about it! Tell me in the comments below if you stuck with the classic corned beef or tried a different filling. Your tips and stories are what make this community so special. If you loved this recipe, please give it a 5-star rating—it helps other home cooks like you find it. Happy rolling!
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