• 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.)

Prepare the Ingredients

• Shred 2 cups corned beef leftovers with a fork into bite-size pieces. Using a handheld grater or food processor, finely grate 2 cups cabbage, 1/2 cup carrots, and 1/2 cup sweet onion. Place in a bowl and set aside until ready to use.
• In a small bowl, combine 3 tablespoons cider vinegar, 2 teaspoons granulated sugar, and 1 teaspoon Dijon mustard. Whisk together to combine.
• Using a handheld grater, finely shred 1 1/2 cups Swiss cheese.

Make the Corned Beef Filling

• Heat a large skillet with 2 tablespoons 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 kosher saltand 1/2 teaspoon 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

• Gather the items for the workstation: cooled filling ingredients, shredded cheese, 16 oz 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.)

Deep Fry Egg Rolls

• 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.