Delicious and Easy Irish Egg Rolls

The traditional Irish plate of corned beef and cabbage gets a fun twist with these delicious and crispy Irish egg rolls. You can buy all the ingredients, or you can make your own at home. Either way, these will quickly become a favorite during St. Patrick’s Day.

You will need ...

Egg Roll Wrappers
Shredded Carrots
Shredded and Steamed Cabbage
Mashed Potatoes
Sliced Corned Beef
Small dish of water
Russian Dressing for dipping

*NOTE: If you are unable to get some corned beef, you can substitute with pastrami.

*NOTE 2: My husband got me purple cabbage instead of green cabbage (never mind that he is part Irish and should know purple cabbage is not the traditional choice). But I will admit that it works in this recipe because it ended up making the egg rolls prettier.

Step 1

First, gather your ingredients. As mentioned above, you can buy mashed potatoes, pre-shredded carrots, pre-cooked corned beef, and maybe even cooked cabbage. Just be sure that you taste everything to make sure the seasoning is to your liking as once they are cooked into the egg roll, you can’t really change it.

Then, set up your station as you see in the picture. I like to assemble my rolls on a plate or a cutting board versus doing it directly on the counter. But to each his own.

Step 2

(Be sure that all fillings are at room temperature or colder. Do not place warm or hot ingredients onto the wrappers). Place the fillings on the wrapper in the bottom corner of the square. I started with the mashed potatoes so that the rest of the ingredients would stick to it. Don’t put too much filling or you won’t be able to roll it properly. I started with about two tablespoons of mashed potatoes. Then, just top with a few carrots, a little cabbage, and some meat.

Step 3

Next, roll up the egg roll. Bring the bottom corner up and over the fillings. Tuck the tip of the wrapper under the fillings. Be gentle as the wrappers will easily tear or puncture. Any tears or punctures will allow the filling to leak out during frying.

Fold the left side over, then fold the right side over. It will look a little like an envelope. Then, you should be able to roll it up once so it looks like the last picture here with a triangle flap on the top.

Step 4

Next, dip your fingertip into the water and moisten the triangle flap in the same area that an envelope would need to be sticky. Then, roll the egg roll up and over so the flap is now on the bottom. When you pick it up, it should look like the last picture here. If the flap is not sticky enough to stay put, just add a little more water.

Step 5

Once you have assembled all the egg rolls, I recommend chilling them for at least an hour. This gives it a chance to firm up and hold its shape.

Then, deep fry them in a pot of frying oil (I use avocado oil, but you could use whatever frying oil you prefer).

NOTE:

The oil should be at about 350 degrees F. You will need to monitor the temperature of the oil throughout the entire process to make sure it stays around 350. If the oil is too cold, the egg rolls will just absorb the oil and become very greasy. If the oil is too hot, the outside will burn before the inner parts of the wrapper cook or before the filling warms up.

Step 6

Serve the egg rolls immediately with the Russian Dressing for a dipping sauce.

The Mom Touch