St. Patrick’s Day is the perfect excuse to gather around the table for a classic corned beef dinner. After the celebration, however, many of us find ourselves with plenty of leftovers in the refrigerator. Instead of repeating the same meal the next day, leftover corned beef is the perfect starting point for something entirely new.

These two leftover corned beef recipes give the traditional dish a fun and flavorful twist. Crispy corned beef egg rolls and festive St. Patrick’s Day tacos transform those leftovers into something unexpected, bringing bold flavors and a little creativity to the table. Whether you’re cooking for family or simply looking for a delicious way to use what’s already in your kitchen, these recipes make the day after St. Patrick’s Day just as exciting as the holiday itself.

With just a few simple ingredients and a little creativity, leftover corned beef can easily be transformed into something completely new. These crispy egg rolls and festive tacos come together quickly and are a fun way to give St. Patrick’s Day leftovers a fun twist. Let’s get started with the recipes below.

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Corned Beef Egg Rolls

(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!

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St. Patrick’s Day Tacos 

(Serves: 8)

Ingredients 

2 cups leftover corned beef, chopped or shredded

8 small flour or corn tortilla shells 

Small container coleslaw (store bought or homemade) 

Small container frizzled onions 

1-2 teaspoons Hellmann’s Creamy Sriracha Sauce 

1-2 teaspoons Cilantro leaves (garnish) 

Directions 

Place the chopped corned beef in a skillet over medium heat. Cook for 3–4 minutes, stirring occasionally, until warmed through and slightly crisp at the edges. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until soft and pliable. Divide the warm corned beef among the tortillas. When I assembled my tacos I added the corned beef on the bottom of the tortilla shell. Afterwards, I added coleslaw, creamy sriracha sauce, frizzled onions and garnished with cilantro leaves. Enjoy!