Corn Beef Egg Roll Dipping Sauce

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Corned Beef Egg Rolls are the perfect appetizer or snack to make from the leftovers of your corned beef and cabbage dinner.

Just imagine that corned beef, cabbage, potatoes, carrots, and melty cheese all wrapped up into a crispy package dipped into a spicy Creamy Horseradish Mustard Sauce. Yes please!

I first had Irish Egg Rolls a few years ago at the restaurant where I bartend. My first thought after the first taste was: How have I never had one of these before?! My next thought was: I am definitely recreating this goodness at home.

This recipe is super versatile. At work, our Irish Egg Rolls are made with thinly sliced corned beef, cooked cabbage, sautéed onions, and Swiss cheese. I had plenty of leftover potatoes and carrots so decided to dice some up and add those as well.

The slight sweetness of the cabbage and carrots pairs perfectly with the tangy bite of the spicy mustard horseradish sauce.  What you get is a deliciously balanced bite of crispy goodness.

FAQS:

What to serve as a dipping sauce for Corned Beef and Cabbage Egg Rolls?

While I'm partial to my Creamy Horseradish Mustard Sauce, you could also simply serve them with spicy mustard or thousand island dressing.

How do I store extra Corned Beef Egg Rolls?

Store in an airtight container in the fridge up to 3 days. Reheat in the air fryer or a toaster oven. These egg rolls also freeze well. Simply freeze on a tray, then place in an airtight container or bag, and freeze for up to two months until ready to use.

Do Egg Rolls have to be deep fried?

Nope. In fact, my first choice is to use the air fryer. If you don't have an air fryer, you can also bake these in the oven and get a fairly crispy exterior. No, they're not quite as crispy as deep frying, but much healthier and still have an amazing flavor.

HOW TO PREPARE:

You will need these ingredients for the egg rolls ⇧ Not pictured: shredded cheese.

You will need these ingredients for the dipping sauce ⇧

• Begin by prepping your ingredients. Dice or shred one cup of corned beef. Chop the cabbage, and finely dice the potatoes and carrots.
• Add the corned beef, cabbage, potatoes, carrots, and shredded cheese to a large bowl, and mix together well.
• Place an egg roll wrapper on a cutting board with one corner pointing toward you. Add about three tablespoons of the corned beef mixture (in the shape of a log) just under the halfway mark of the wrapper. Fold the bottom corner up over the filling. Bring the right and left corners in toward the middle so that the wrapper resembles an envelope. Brush a small amount of water over the edges of the top corner. Roll the egg roll away from you toward the top corner to seal. Repeat the process until all the filling is used.You should end up with about twelve egg rolls.
• Preheat the air fryer to 400ºF. Lightly spray the basket of the air fryer, and place the egg rolls seam side down in the basket. Lightly spray, or brush, the rolls with cooking oil. Don't over crowd the basket—fry in two batches if necessary.
• Cook for nine minutes. Carefully remove the basket, and turn over the egg rolls. Cook for nine more minutes.
• While the egg rolls are cooking, prepare the dipping sauce (if using). Simply whisk together all the sauce ingredients in a small bowl, and refrigerate until ready to use.
• Serve the egg rolls with individual portions of the dipping sauce.

Mix the egg roll ingredients in a bowl.

Add about 3 tbls. to a wrapper.

Fold up the bottom corner.

Fold the side corners in.

Brush the top corner with water.

Roll the egg roll away from you and secure the bottom corner.

Place in sprayed air fryer basket.

Bake for 18 minutes, turning over half way through.

Whisk together the ingredients for the dipping sauce.

SERVING SUGGESTIONS:

• Serve these Corned Beef Egg Rolls on their own as an appetizer or snack.
• Make it a meal and serve with a side salad.

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INGREDIENT SUBSTITUTIONS:

• Don't have leftover cabbage? No problem. You can substitute sauerkraut if you like it, or sauté some coleslaw mix to soften it.
• If you omit the potatoes and carrots, increase the amount of corned beef and cabbage, or simply make fewer egg rolls.

RECIPE NOTES:

• I love my Emeril Power Air Fryer. It's about the size of a toaster oven and super versatile in its cooking capabilities.
• If baking in the oven, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the egg rolls seam side down on the prepared baking sheet, and brush lightly or spray with a light coat of cooking spray. Bake for ten minutes, then remove the baking sheet from the oven, and carefully turn the egg rolls over. Bake for eight more minutes.
• If you prefer to fry your Irish Egg Rolls, heat neutral oil in a pot to 350ºF. Fry the egg rolls in batches until golden brown, about three to four minutes. Transfer to a rack to cool slightly before serving.

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Ingredients

For the Egg Rolls

• 1 cup corned beef, diced or shredded
• ¾ cup cooked potatoes, diced
• ⅔ cup cooked cabbage, diced
• ¼ cup cooked carrots, diced
• ⅔ cup mozzarella or Swiss cheese, shredded
• 12 egg roll wrappers

For the Dipping Sauce

• 3 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1-2 teaspoons prepared horseradish (adjust to personal taste)
• salt and pepper to taste (about ⅛ teaspoon each)

Instructions

1. Begin by prepping your ingredients. Dice or shred 1 cup of corned beef. Chop ⅔ cup cabbage, and finely dice ¾ cup potatoes and ¼ cup carrots.
2. Add the corned beef, cabbage, potatoes, carrots, and ⅔ cup shredded cheese to a large bowl, and mix together well.
3. Place an egg roll wrapper on a cutting board with one corner pointing toward you. Add about 3 tablespoons of the corned beef mixture (in the shape of a log) just under the halfway mark of the wrapper. Fold the bottom corner up over the filling. Bring the right and left corners in toward the middle so that the wrapper resembles an envelope. Brush a small amount of water over the edges of the top corner. Roll the egg roll away from you toward the top corner to seal. Repeat the process until all the filling is used.You should end up with about twelve egg rolls.
4. Preheat the air fryer to 400ºF. Lightly spray the basket of the air fryer, and place the egg rolls seam side down in the basket. Lightly spray, or brush, the rolls with cooking oil. Don't over crowd the basket—fry in two batches if necessary.
5. Cook for nine minutes. Carefully remove the basket, and turn over the egg rolls. Cook for nine more minutes.
6. While the egg rolls are cooking, prepare the dipping sauce (if using). Simply whisk together all the sauce ingredients in a small bowl, and refrigerate until ready to use.
7. Serve the egg rolls with individual portions of the dipping sauce.

Notes

• If baking in the oven, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the egg rolls seam side down on the prepared baking sheet, and brush lightly or spray with a light coat of cooking spray. Bake for ten minutes, then remove the baking sheet from the oven, and carefully turn the egg rolls over. Bake for eight more minutes.
• If you prefer to fry your Irish Egg Rolls, heat neutral oil in a pot to 350ºF. Fry the egg rolls in batches until golden brown, about three to four minutes. Transfer to a rack to cool slightly before serving.

Nutrition Information

Yield 6 Serving Size 2 egg rolls
Amount Per Serving Calories 458 Total Fat 21g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 10g Cholesterol 74mg Sodium 1137mg Carbohydrates 45g Fiber 3g Sugar 2g Protein 22g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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Source: https://www.inspiredfreshlife.com/corned-beef-egg-rolls/

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