Corned Beef and Cabbage Rolls & Giveaway Winner

I want to thank everyone that entered to win a copy of A World of Cake. I loved hearing about everyone’s favorite kind of cake. I will definitely be making a few of your suggestions soon! 🙂 Congratulations to Mayumi who won my first giveaway! The random number that was generated was 25, here is what was said:

Mayumi says:

March 4, 2011 at 8:37 am

I already “like” you on Facebook, shared this post on my Facebook page and subscribed by email!

Mayumi wrote that her favorite cake is Japanese Strawberry Shortcake. It looks so delicious and wonderful for summer, I can’t wait to give it a try!

True Random Number Generator
Min: 1
Max: 213
Result: 25
Powered by RANDOM.ORG, Timestamp: 2011-03-12 18:10:05 UTC

Corned Beef and Cabbage Rolls

Now on to my recipe for the day-Corned Beef and Cabbage Rolls! So perfect for St. Patrick’s Day or any day you are craving corned beef. These are inspired by my favorite appetizer at Claddagh Irish Pub. When my husband and I go out to dinner we usually don’t order appetizers, but these are the exception. Egg rolls filled with corned beef, shredded cabbage, potato and Monterey Jack cheese-seriously, does it get much better? 🙂 After dining at Claddagh a few weeks ago, I knew that I had to recreate these amazing appetizers at home.

To make these appetizers quick and easy, I used Boar’s Head corned beef sliced fresh from the deli. Did I mention how easy these are? Sauté cabbage and onion until tender, toss in cooked potatoes and corned beef, wrap in egg roll wrappers and fry. Serve these babies with 1000 island dressing as a dipping sauce and prepared to be wowed, you might wish it was St. Patrick’s Day every day! 😉

Corned Beef and Cabbage Rolls & Giveaway Winner

Yield: 8 rolls


1 1/2 quarts oil
2 cups coleslaw
1 tablespoon water
1/2 cup thinly sliced onion
4 ounces chopped corned beef
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced cooked potatoes
1 cup Monterey Jack cheese, divided
8 (7 inch square) egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoons water


In a large skillet, over medium high heat, heat oil to 375 degrees F.
In a medium skillet over medium heat, saute coleslaw, water and onions until tender. Add the chopped corned beef, pepper, and salt and saute 1-2 minutes. Transfer to a large bowl and mix in cooked potatoes.
In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and sprinkle with 2 tablespoons of cheese. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with thousand Island dressing.

Source: adapted from

41 Responses to “Corned Beef and Cabbage Rolls & Giveaway Winner”

  1. #
    Lauren at Keep It Sweet — March 16, 2011 @ 6:33 am

    Wow, those look really good!

  2. #
    happywhennothungry — March 16, 2011 @ 6:40 am

    I was just talking to my mom about using egg roll wrappers…. what a perfect dish to use them with! This looks amazing!

  3. #
    3 — March 16, 2011 @ 7:07 am

    this looks delicious!!! yummy!!!! 😀

  4. #
    jenna laughs — March 16, 2011 @ 7:17 am

    I love this!! I am a huge fan of using egg rolls in the kitchen. I love cabbage/veggie ones, but this recipe is a whole new level. So creative!

  5. #
    The Food Hound — March 16, 2011 @ 8:04 am

    It’s like your own mini Reuben! I love it!! Very festive!

  6. #
    tryityoumightlikeit — March 16, 2011 @ 8:47 am

    OMG… those look so awesome!

  7. #
    katshealthcorner — March 16, 2011 @ 9:48 am

    Cabbage is SO good!

    Thanks for hosting this giveaway! 😀 It was so much fun! 😀


  8. #
    Nicole@HeatOvenTo350 — March 16, 2011 @ 10:02 am

    These look delicious! What an ingenious idea!

  9. #
    Michelle — March 16, 2011 @ 10:29 am

    I’ve actually never had corned beef and cabbage but that looks like the best way to do so! I love how festive your recipes have been this week. Holidays make everything so much more fun 🙂 I’m posting a fun cookie recipe tomorrow in honor of St. Patty’s day!

  10. #
    lena — March 16, 2011 @ 12:03 pm

    oh gosh, you’rejust making me hungry looking at these rolls!

  11. #
    Maria @ Scandifoodie — March 16, 2011 @ 1:52 pm

    They look absolutely perfect and mouth watering!

  12. #
    Heavenly Housewife — March 16, 2011 @ 2:31 pm

    Hmmm… so i didn’t win… so can I have some of those rolls??? OMG, they look awesome!
    *kisses* HH

  13. #
    This Italian Family — March 16, 2011 @ 3:13 pm

    Those look so yummy!

    And congrats to your giveaway winner!

  14. #
    Jenny — March 16, 2011 @ 3:22 pm

    Holy cow these look incredible!

  15. #
    briarrose — March 16, 2011 @ 3:25 pm

    Cool use of egg roll wrappers. Love it!

  16. #
    Felicity @ Our Little Beehive — March 16, 2011 @ 3:37 pm

    I’m in the process of making mint oreos complete with green filling for St. Patrick’s day but helloooo these look far more delicious. I may have to send S to the grocery on the way home for necessary ingredients! Perhaps we’ll try baking instead of frying, just to give our waist lines a fighting chance this week.

  17. #
    fitnessnfoodiegirl — March 16, 2011 @ 3:42 pm

    My boyfriend would love these! His family is really into celebrating St. Patrick’s day due to their Irish heritage. I made corn beef for the first time last year, I think these might be perfect for this year! Thanks for the recipe!

  18. #
    muppy — March 16, 2011 @ 5:32 pm

    I didn’t really like the sound of this dish when i read its title but then i saw the picture – it looks fabulous, a great different way to use corn beef.

  19. #
    melissa — March 16, 2011 @ 10:50 pm

    Love this! Looks great.

  20. #
    Sommer@ASpicyPerspective — March 17, 2011 @ 2:28 am

    What a fun (and delicious) idea!

  21. #
    Livin' in the Kitchen — March 20, 2011 @ 12:07 pm

    Congrats to Mayumi, how lucky!!
    Mmm! These look absolutely amazing. I’m a HUGE fan of eggrolls. If given the option of being skinning by defult of never eating an eggroll or to be fat and have an endless supply of all different kinds of eggrolls, I might just choose the second option.

  22. #
    Jennifer — January 25, 2012 @ 4:19 pm

    Do you think you could bake these instead of frying?

    • Christina replied: — February 9th, 2012 @ 7:21 am

      I have not tried baking them before. I went and looked at the recipe that I adapted it from and a few reviewers mentioned that once they wrapped them up they sprayed them with non-stick cooking spray and baked for 18 minutes @ 425 degrees. If you give them a try I would love to hear how they turn out! 🙂

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  24. #
    eataduck — February 2, 2012 @ 12:13 pm

    Me and a friend of mine were discussing how to some sort of rueben style deep fried goodie. This might be just the ticket. Do you mind if I add you to our blog roll? And i give you pre permission to do the same.

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  28. #
    The Professor — March 18, 2012 @ 11:26 am

    Baking these would be a fail. Eggroll skins are basically nothing more than _uncooked_ pasta sheets, and baking would result in a pretty bad texture. I assume you’re looking to lighten things up?
    It may lighten things slightly if you drop them into very hot oil for a minute and them finish them in the oven on a rack (which will allow some of the small amount of oil they may have picked up to drain out as they brown).

    I believe though that some things shouldn’t be lightened up. This isn’t something you’re going to eat every day, so why diminish it by altering what looks like a great recipe?
    Just sayin….

  29. #
    Lynn Hoffman Meakim — April 3, 2012 @ 3:51 am

    I used to eat at Claddagh’s fairly often when I lived in Northern Kentucky and these were my absolute favorite menu item! I was so glad to find this recipe, as I’ve had a craving for them recently. I made them last night and I’ve gotta tell you that they were amazing! Honestly, besides not really measuring anything, the only thing I did differently was added some Accent and celery seed. Oh, and I used a little more water than a tablespoon to saute the onion & cabbage. Somehow, I ended up with 19 egg rolls rather than the 8 states (and I’m fairly sure I didn’t double the recipe but maybe I’m wrong). still, these were a huge hit and I will definitely be making them again! Thank you so much for this fabulous recipe!

  30. #
    kimpiet — July 25, 2012 @ 2:59 am

    These sound amazing! Did you use fresh cabbage or coleslaw (with dressing)? Have you tried them with sauerkraut? That sounds good too, so I’m wondering if anyone’s tried it.

    • Christina replied: — July 30th, 2012 @ 7:05 pm

      I used the pre shredded coleslaw mix with no dressing. I bet these would be incredible with some sauerkraut! If you give them a try I would love to hear how it turns out for you! 🙂

  31. #
    Rose B. — March 9, 2013 @ 3:36 pm

    Wow! What a great recipe! I love corned beef and cabbage and those look absolutely fabulous, I can’t wait to make them!

  32. #
    Lovefoodies — March 10, 2013 @ 5:06 am

    Hi Christna, I absolutely love this recipe. It sounds so delicious! I wanted to ask you if there was another named for the egg roll wrappers, or what they are made of (apart from egg obviously!) as I have never seen them. I live in Holland so ingredients are a bit limited. Do you think I could use a different wrapper such as wonton pastry or if you can suggest something for me. I so want to try these!!!
    I end up having to make a lot of things from scratch because there isn’t much variety of ingredients here, so I don’t mind if I have to make the egg wrappers 🙂
    Thanks, Mary from Lovefoodies

  33. #
    Joanne T Feguson — March 12, 2013 @ 1:29 am

    G’day! Making these for a St Patrick’s Day party on Saturday. I used pre shredded coleslaw mix with no dressing too. The flavor combination is GREAT!

    Because I don’t deep fry a lot, I had a bit of difficulty to do and was wondering if you or people here might suggest something else I can do…ok, learned don’t try and overstuff them 🙂

    Was wondering is I used freshly shredded cabbage alone would that help?

    I learned to make sure the paste covers the while seam…as one burst…live and learn…

    I initially had my deep fryer on 190C ~370F too high…then 160C ~320..then tried 178 and 180 still not getting that golden brown color I am looking for. I used rice papers and rolled it like this…not my photo but one from the net

    I think the moisture re the sauerkraut would be too much and the skins would break too…

    Any advice or help will be appreciated. Hopefully, my trial will help people too!
    Thank you! Cheers! Joanne

    PS re the oven thing…I fried one initially and put it in the oven to warm thinking I could make these in advance and warm. They don’t retain their crispiness, but I WAS wondering could I fry these off in advance than quickly double fry right before serving?

  34. #
    Robin Preston — March 16, 2013 @ 5:39 pm

    LOVE IT!!!!
    We love egg rolls @ our house, and I LOVE this version! those are going to become a family favorite, I’m sure!!

  35. #
    Barb — February 28, 2014 @ 12:26 pm

    Is that right? 1 1/2 QUARTS of oil? And is that cole slaw with the liquid or just the cole slaw makings?

    • Christina replied: — March 2nd, 2014 @ 9:21 pm

      Hi Barb,
      The 1 1/2 quarts are for frying the rolls. I used a bag of regular cole slaw that just includes the shredded cabbage and carrots. If you give them a try I would love to hear how they turn out! 🙂

  36. #
    Kendra @ Prepping Parties — March 7, 2014 @ 2:47 pm

    What a great idea! I think I’ll be whipping these up for some St. Patty’s celebrating!

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  38. #
    Tiff Stacy — March 17, 2015 @ 5:33 pm

    I made these tonight and they turned out delicious! Thanks for sharing the recipe! 🙂

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