Description
Indulge in these crispy corned beef egg rolls, a delightful fusion of savory corned beef, melted Swiss cheese, and tangy cabbage, wrapped in golden egg roll wrappers and served with a creamy Thousand Island dipping sauce. Perfect for parties, these bite‑size treats combine classic comfort with a playful twist.
Ingredients
Scale
- 1 tablespoon unsalted butter
- ½ teaspoon minced garlic
- 2 cups shredded green cabbage
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon Dijon mustard
- 5 ounces cooked shredded corned beef (about 1 cup)
- ½ cup shredded Swiss cheese
- 8 egg roll wrappers
- Oil for deep‑fat frying
- Thousand island salad dressing, for dipping
Instructions
- In a skillet, melt butter over medium heat and sauté the garlic until fragrant.
- Add the cabbage, salt, pepper, and Dijon mustard; cook until the cabbage softens, about 3‑4 minutes.
- Remove from heat and stir in the corned beef and Swiss cheese until the cheese melts.
- Place about 1‑2 tablespoons of filling onto each egg roll wrapper, fold into rolls, and seal the edges with a little water.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the rolls until golden brown, about 3‑4 minutes, turning to ensure even cooking.
- Drain on paper towels and serve with Thousand Island dressing.
Notes
For extra crispiness, dust the rolls with panko before frying. You can substitute shredded turkey pastrami or ham for corned beef, and use cheddar instead of Swiss. Leftovers store well in an airtight container in the refrigerator for up to 2 days; reheat in a hot oven to retain crunch. Pair with a crisp green salad for a complete meal.
- Prep Time: 15
- Cook Time: 10
- Category: B
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
- Cholesterol: 30
Keywords: corned beef, egg rolls, appetizer, comfort food, party snacks