Irish Egg Rolls are often found in Irish Pubs in the US, sometimes referred to as Reuben Egg Rolls. Made from corned beef leftovers, a vinegar cabbage mixture, and Swiss cheese, then deep fried to a crispy brown shell, they are quite wonderful. Serve with Thousand Island dressing or a homemade mustard with a mug of your favorite beer.
Irish Egg Rolls Are Popular In Irish Pubs
My husband and I first tried Irish Egg Rolls at an Irish Pub in Weston, MO. They were so delightful, I had to try making my own at home. You should, too!
Prepare them deep fried or use an air fryer if you have one. You may also bake them if you prefer. Serve hot with a beer mustard or a favorite Thousand Island dressing.
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When researching for this recipe, I found that many used sauerkraut, more in keeping to a Reuben sandwich. I opted to go with a tangy cabbage mixture with carrots and onion, which is more traditional to a Chinese egg roll.
Feel free to substitute sauerkraut for the cabbage mixture, if desired. Be sure to drain the sauerkraut well before rolling the egg rolls, or they may become soggy.
Ingredients for Irish Egg Rolls
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Instructions For Making This Recipe
Gather the ingredients for this recipe so you have everything close at hand on the counter or table. You’ll need a Dutch oven or tall cast iron skillet for deep frying these appetizers (or an air fryer or convection oven.)
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Shred the corned beef leftovers with a fork into bite-size pieces. Using a handheld grater or food processor, finely grate the cabbage, carrots, and onion. Place in a bowl and set aside until ready to use.
In a small bowl, combine the cider vinegar, granulated sugar, and Dijon mustard. Whisk together to combine.
With a handheld grater, finely shred the Swiss cheese.
Make the Corned Beef Filling
Heat a large skillet with extra virgin olive oil on medium heat. Add in the shredded vegetables and sauté until tender, about 5-7 minutes. Mix in the shredded corned beef, along with the mustard mixture. Season the filling with kosher salt and freshly ground black pepper. Cook on medium low heat for another 10 minutes.
Remove from heat, and allow mixture to cool to room temperature.
Assemble the Egg Rolls
To begin assembling the Irish Egg Rolls, gather the items for the workstation: cooled filling ingredients, shredded cheese, egg roll wrappers, and a small bowl of water. Place a generous one-quarter cup of filling in the middle of each egg roll wrap. Top with 1 tablespoon of shredded cheese.
Coat edges of wrapper with water and roll halfway, from corner to corner. Fold over sides, being careful not to create any gaping holes for the filling to fall out. Continue rolling to seal the top edge. The tighter you roll, the better.
I like to smear a little water along the edges of the wrapper to help hold things in when they are cooking.
Place egg rolls on a baking sheet lined with waxed paper. Repeat until filling is gone. You may freeze extra filling, if you have any.
At this point, the egg rolls may be placed in the freezer. Freeze for 20-30 minutes, and then place frozen rolls in a freezer bag for use later.
Deep Fry Egg Rolls
Heat a large Dutch oven with lard or peanut oil, filled to 4-5 inches, to 350°F. Deep fry egg rolls 3-4 at a time, turning twice, until a nice golden brown, for about 3-4 minutes.
Remove rolls with a wire strainer and place on the prepared baking sheet. Place in a warm 350°F oven until all are done. Repeat with the remaining egg rolls.
Alternately, you may bake the egg rolls on a baking sheet lined with parchment paper or a silicone baking mat in a 400°F convection oven. Lightly coat each roll with a little vegetable oil. Bake for 20-30 minutes until golden brown.
Serve Irish Egg Rolls with your favorite beer, alongside other Irish pub food, such as Spicy Scotch Eggs. If desired, serve with a spicy mustard or Thousand Island Dressing. This recipe makes 20 egg rolls.
Refrigerate leftovers in covered container for up to 5 days. Reheat in toaster oven or convection oven for 5-8 minutes until warmed through. You may also freeze the egg rolls for up to 3 months.
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Irish Egg Rolls
Ingredients
- 2 cups corned beef leftovers shredded
- 2 cups cabbage shredded
- 1/2 cup carrots peeled and shredded
- 1/2 cup sweet onion shredded
- 2 tablespoons extra virgin olive oil
- 3 tablespoons cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups Swiss cheese grated
- 16 oz egg rolls wrappers
- lard or peanut oil
- 1/2 cup Thousand Island Dressing
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Instructions Click to Start Cooking
- Gather the ingredients for this recipe so you have everything close at hand on the counter or table. You’ll need a Dutch oven or tall cast iron skillet for deep frying these appetizers (or an air fryer or convection oven.)
- Shred 2 cups (226 g) corned beef leftovers with a fork into bite-size pieces. Using a handheld grater or food processor, finely grate 2 cups (140 g) cabbage, 1/2 cup (64 g) carrots, and 1/2 cup (80 g) sweet onion. Place in a bowl and set aside until ready to use.
- In a small bowl, combine 3 tablespoons (44.36 ml) cider vinegar, 2 teaspoons (9.86 ml) granulated sugar, and 1 teaspoon (4.93 ml) Dijon mustard. Whisk together to combine.
- Using a handheld grater, finely shred 1 1/2 cups (162 g) Swiss cheese.
- Heat a large skillet with 2 tablespoons (29.57 ml) extra virgin olive oil on medium heat. Add in the shredded vegetables and sauté until tender, about 5-7 minutes. Mix in the shredded corned beef, along with the mustard mixture. Season the filling with 1/2 teaspoon (2.46 ml) kosher saltand 1/2 teaspoon (2.46 ml) freshly ground black pepper. Cook on medium low heat for another 10 minutes.
- Remove from heat, and allow mixture to cool to room temperature.
- Gather the items for the workstation: cooled filling ingredients, shredded cheese, 16 oz (453.59 g) egg rolls wrappers, and a small bowl of cold water. Place a generous one-quarter cup of filling in the middle of each egg roll wrap. Top with 1 tablespoon of shredded cheese.
- Coat edges of wrapper with water and roll halfway, from corner to corner. Fold over sides, being careful not to create any gaping holes for the filling to fall out. Continue rolling to seal the top edge. The tighter you roll, the better.
- Place egg rolls on a baking sheet lined with waxed paper. Repeat until filling is gone. You may freeze extra filling, if you have any.
- (At this point, the egg rolls may be placed in the freezer. Freeze for 20-30 minutes, and then place frozen rolls in a freezer bag for use later.)
- Heat a large Dutch oven with lard or (peanut oil), filled to 4-5 inches, to 350°F. Fry egg rolls 3-4 at a time, turning twice, until a nice golden brown, for about 3-4 minutes.
- Remove rolls with a wire strainer and place on the prepared baking sheet. Place in a warm 350°F oven until all are done. Repeat with the remaining egg rolls.
- Serve hot Irish Egg Rolls with a spicy mustard or Thousand Island Dressing. This recipe makes 20 egg rolls.
I hope you will enjoy these egg rolls as much as we do! Celebrate the Irish!