Corned Beef Egg Rolls Recipe
When it comes to Asian cuisine, egg rolls are some of the most popular items on everyone's menu. Usually, egg rolls are filled with veggies and sometimes meat, but corned beef is a unique twist on this classic that you didn't know you need in your life. The egg rolls boast a crunchy outside and a veggie and corned beef center that will knock your socks off. Trust us, the combination is perfect!
Recipe developer Susan Olayinka came up with this amazing recipe, and there's a whole lot to love about it. As for Olayinka's favorite part? She hits the nail on the head. "The flavor of the corned beef," she shares. "It's not a favorite type of beef among many, but it has a great salty flavor... making these spring rolls really flavorful." We love the sound of that. And Olyinka's inspiration for this dish is simple. "I was just thinking what veggie will go with corned beef," she says. Once you make the egg rolls, simply serve with some dipping sauce and you have a great appetizer or side to a main dish.
Gather the ingredients to make corned beef egg rolls
Ready to start? The first thing you will need to do is gather all of the necessary ingredients. For this recipe, you'll need a yellow onion, a carrot, green cabbage, egg rolls wrappers, corned beef, and vegetable oil for frying. You'll also need just a little bit of salt. You may have to make a quick trip to the grocery store to get some of these ingredients, but we promise it will be well worth it!
Shred and fry the veggies
Begin by grabbing all of your veggies. This includes the onion, carrot, and green cabbage. If they didn't come pre-washed, make sure to wash and dry them ahead of time. Go through each of the veggies and shred the well. Olayinka recommends shredding them with a grater. Once you finish, you can set the veggies to the side for a moment.
Take out a saucepan and add 2 tablespoons of oil. Turn the heat up to medium-high and then start to add the shredded veggies— cook for about two minutes or so, and they should begin to soften.
Begin forming your egg rolls
Once you finish cooking the veggies, you will need to add a few more ingredients to the mix to complete this tasty filling. Simply toss in the corned beef, followed by the salt. Mix them together well so the corned beef gets incorporated with all of the veggies and makes a nice mixture.
Then, grab your egg roll sheets and place them on a flat surface. This is important because it will help you roll the egg rolls with ease. Place the corned beef mixture horizontally on one corner of the egg roll sheet.
Fold the egg roll
In this step, you need to continue rolling the egg rolls. Fold the corner sheet over the mixture and then fold over the edges of the sheet into the middle. Begin to roll the corned beef egg rolls one by one.
Once you reach the end of the sheet, use a pastry brush to seal the last part of the egg roll with water. If you've made egg rolls before, you probably know this nifty trick and it works like a charm. "Water to hand," Olayinka explains. "Seal it like an envelope!" Repeat the steps with the remaining egg rolls and corned beef mixture.
Fry the egg rolls and enjoy
Grab a pot and drizzle in your oil. Once it gets hot enough, add in the egg rolls and fry them for about three minutes total. Halfway through the cooking time, be sure to flip the egg rolls so they can cook on the other side. Depending on how big your pot is, you may need to do these in batches.
Then, transfer the egg rolls to a serving dish of your choice. These are great on their own, but there's also plenty of serving suggestions that Olayinka suggests. "With a dip of choice. Hummus, ketchup, onion dip, cheese sauce," she shares. Leftovers will keep for two to three days, though you may not have any leftovers with this delicious recipe!
- ½ yellow onion
- 1 large carrot
- ¼ small green cabbage
- 2 ½ cups + 2 tablespoons vegetable oil
- 6 egg roll wrappers
- 7 ounces corned beef
- ½ teaspoon salt
- Begin the recipe by shredding the onion, carrot, and green cabbage.
- Get a saucepan and add 2 tablespoons of oil. Turn the heat up to medium-high then begin to fry the shredded onion, carrot, and cabbage. Cook for 2 minutes.
- Add the corned beef and salt to the pan and mix it together.
- Lay an egg roll sheet out on a flat surface, and place the corn beef mixture horizontally in one corner.
- Fold the corner of the sheet over the mixture, then fold over the edges of the sheet into the middle, and begin to roll the corned beef egg rolls.
- When you reach the end of the sheet, using a pastry brush, seal the last part of the egg roll with water.
- Repeat steps for each of the egg roll sheets.
- Heat a pot of the remaining oil on medium-high heat.
- Once it's hot, fry the corned beef egg rolls for 3 minutes, flipping them midway through.
- Transfer the corned beef egg rolls to a dish and serve.
| Calories per Serving | 1,034 |
| Total Fat | 103.4 g |
| Saturated Fat | 8.0 g |
| Trans Fat | 0.8 g |
| Cholesterol | 20.7 mg |
| Total Carbohydrates | 20.7 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 1.0 g |
| Sodium | 594.3 mg |
| Protein | 8.2 g |
