Corned Beef Egg Rolls

Happy St. Patrick’s Day everyone! As promised I am doing an extra post this week for you all. I am excited to finally share the recipe for these amazing egg rolls. This is one recipe you are going to want to make over and over again. You can definitely make these year round, not just on St. Patrick’s Day. The special dipping sauce I paired these egg rolls with is so good! This recipe is very simple to make and would be a great appetizer for gatherings or any holiday.

Corned Beef Egg Rolls

Serves: 4


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


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!

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