Appetizer/ Recipes

Corned Beef and Cabbage Eggroll Appetizer

If you are looking for a twist on traditional Corned beef and Cabbage you are going to love this recipe. My Corned Beef and Cabbage Eggroll Appetizer is great as an appetizer or use it as a dinner too.

corned beef and cabbage eggroll dipped into thousand island dressing

Corned Beef and Cabbage Eggroll Appetizer

These corned beef and cabbage eggroll appetizer is perfect for St. Patrick’s Day or any day you are craving corned beef and cabbage. 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. I knew that I had to recreate these amazing appetizers at home. 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!

What is the Best Corned Beef for this Stuffed Cabbage Rolls Recipe?

I like to use the corned beef that we make for dinner. It is just a traditional corned beef. This is a great way to use leftover corned beef that you made for dinner.

What to Serve with Cabbage Rolls as a Dipping Sauce

You can use anything as a dipping sauce but my favorite dipping sauce for this is thousand island dressing. I know some people use a tomato sauce type dip because it reminds them of a traditional cabbage roll.

How to Reheat the Eggrolls

When you are making these, you might find that you have more than you can eat in one sitting. That’s ok. These eggrolls are great to store in the refrigerator and you can also put them in the freezer. When you are ready to reheat them, I would reheat in the oven, in a skillet or a toaster oven. This will keep them crispy. When you are storing them you will want to wrap them well with plastic wrap once they have cooled. This will prevent them from spoiling sooner.

How Long Do Stuffed Cabbage Rolls Last

These stuffed cabbage rolls will last for about 3 days when stored properly in the refrigerator. You can also freeze these corned beef and cabbage eggrolls. When I am freezing these cabbage rolls I like to wrap each one individually in plastic wrap and then I put them together in a freezer bag. This keeps them extra protected and keeps them together in the freezer, but it also makes it extremely easy to bring out only however many you need without them sticking together.

Ingredients for Corned Beef Cabbage Recipe

  • Oil
  • Coleslaw
  • Water
  • Onion
  • Corned beef
  • Black pepper
  • Salt
  • Potatoes
  • Monterey Jack cheese
  • Egg roll wrappers
  • All-purpose flour

How to make Corned Beef and Cabbage Eggrolls

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.

corned beef and cabbage eggrolls on a plate

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Corned Beef and Cabbage Eggroll Appetizer


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  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Description

If you are looking for a twist on traditional Corned beef and Cabbage you are going to love this recipe. My Corned Beef and Cabbage Eggroll Appetizer is great as an appetizer or use it as a dinner too.


Scale

Ingredients

  • 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

Instructions

  1. In a large skillet, over medium high heat, heat oil to 375 degrees F.
  2. 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.
  3. In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
  4. 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.
  5. 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.

Notes

Source: adapted from Allrecipes.com

  • Category: appetizer
  • Method: frying
  • Cuisine: American

Keywords: corned beef and cabbage

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collage of corned beef and cabbage eggrolls

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