Corned Beef Egg Rolls

by

Ever wondered how to transform leftover corned beef into a crowd-pleasing appetizer? These irresistible Corned Beef Egg Rolls combine savory cured meat, melted Swiss cheese, and tangy sauerkraut in a golden, crispy package. Perfect for St. Patrick’s Day celebrations or game-day snacks, this recipe puts a creative twist on classic deli flavors. For another delicious variation, try Reuben Egg Rolls featuring Russian dressing for extra zing. Ready in 35 minutes, these handheld bites are guaranteed to disappear fast!

Table of Contents

Ingredients


    • 12 egg roll wrappers


    • 2 cups cooked corned beef, shredded


    • 1 cup sauerkraut, drained


    • 1 cup shredded Swiss cheese


    • 1/2 cup Thousand Island dressing (plus extra for dipping)


    • 1 tsp caraway seeds (optional)


    • 3 tbsp butter, melted

    • Oil for frying (or baking spray for oven method)

Kitchen Tools


    • Large skillet


    • Mixing bowl


    • Pastry brush


    • Tongs or slotted spoon

    • Paper towel-lined plate

Recipe Timing


    • Prep Time: 15 minutes


    • Cook Time: 15 minutes


    • Total Time: 30 minutes

    • Servings: 12 egg rolls

Tip: Assemble rolls up to 6 hours ahead and refrigerate until ready to cook.

Step-by-Step Instructions

      • In a bowl, combine shredded Corned Beef Egg Rolls filling: corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.


    • Place 3 tbsp filling diagonally on each wrapper. Fold sides inward, then roll tightly, sealing edges with water.

    • Heat oil to 350°F (175°C). Fry rolls 2–3 minutes per side until golden. Drain on paper towels.

Alternative: Bake at 400°F (200°C) for 15–18 minutes, brushed with melted butter. Try this method for Reuben Egg Rolls too!

Chef Tips & Variations


    • For gluten-free: Use rice paper wrappers


    • Add heat: Mix 1 tsp chili flakes into filling


    • Air fryer method: Cook at 370°F (190°C) for 8 minutes


    • Dairy-free option: Substitute vegan cheese

    • Extra crunch: Add 1/4 cup crispy fried onions

Nutrition Notes

Each egg roll contains approximately 180 calories, 9g protein, and 3g fiber. Higher in sodium due to corned beef – rinse sauerkraut to reduce salt content.

Common Mistakes to Avoid


    • Overstuffing wrappers (causes bursting)


    • Using soggy sauerkraut (always drain well)

    • Frying at too-low temperature (leads to greasy rolls)

Storage & Reheating


    • Fridge: Store cooked rolls up to 3 days in airtight container


    • Freezer: Freeze uncooked rolls 1 month

    • Reheat: Oven at 350°F (175°C) for 10 minutes

Serving Suggestions


    • Dipping sauces: Spicy mustard, ranch, or extra Thousand Island


    • Sides: Irish soda bread or warm potato soup

    • Drink pairings: Irish stout or apple cider

Conclusion

Whether you’re craving Corned Beef Egg Rolls for a party or cozy night in, this recipe delivers maximum flavor with minimal effort. The crispy shell and tender filling make it impossible to eat just one! For a different twist, Reuben Egg Rolls offer that signature deli sandwich taste in bite-sized form. Ready to impress? Share your creation on Instagram and tag #KitchenFanRecipes!

FAQs


    • Can I use turkey instead of corned beef? Yes – any cooked meat works!


    • How do I prevent soggy bottoms? Let cooked rolls rest on a wire rack.


    • Can I freeze cooked egg rolls? Yes – reheat in oven for best texture.

    • What if my wrapper tears? Apply a second wrapper layer.