St. Patrick’s Day always leaves me with two things: memories with family and friends from the celebration and a little extra corned beef in the fridge. Instead of reheating leftovers the same old way, these Corned Beef Egg Rolls turn them into something completely irresistible.

Crispy on the outside and packed with savory corned beef goodness on the inside, these egg rolls are the perfect way to give St. Patty’s Day leftovers a second life. They’re easy to make, crowd-pleasing, and ideal for serving as an appetizer—whether you’re hosting friends, planning a casual get-together, or just craving something fun and flavorful. Paired with a creamy dipping sauce, they’re proof that leftovers don’t have to feel like leftovers at all.

Once you have your leftover corned beef ready, these egg rolls come together quickly with just a handful of ingredients and minimal prep. The filling is layered, flavorful, and perfectly balanced, while the wrappers fry up golden and crisp every time. Whether you’re making them for a post–St. Patrick’s Day snack or planning them ahead as a party appetizer, this recipe is simple, flexible, and guaranteed to disappear fast.

(Serves 4)

Ingredients:

10 egg roll wrappers

oil to brush egg rolls

1 pound corned beef (cooked in the crockpot for 6 hours on high)

2 cups shredded swiss cheese

1 cup of red cabbage

Dipping Sauce:

2 tablespoons pickle relish

1 tablespoon ketchup

2 tablespoons mayonnaise

1 1/2 teaspoons mustard

Instructions:

Preheat oven to 375 degrees. Prepare dipping sauce by mixing ketchup, mayonnaise, mustard and pickle relish in a small bowl. After you make dipping sauce place in the refrigerator until ready to serve. Lay out one egg roll wrapper with one corner pointing towards you. Lightly brush edges of egg roll wrapper with oil. Place about 1/3 cup corned beef below the center of the wrapper. Add 1 tablespoon of cabbage and then 1 teaspoon of shredded swiss cheese. Fold bottom corner over mixture. Fold sides in and make sure they stick to the first flap. Roll up tightly and dab remaining end with oil to seal. Repeat until all egg rolls are complete. Place egg rolls on a baking sheet. Brush egg rolls with oil. Place egg rolls in oven for about 10-15 minutes until golden brown. When egg rolls are ready, take out dipping sauce from refrigerator and serve. Enjoy!