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Crispy Corned Beef and Cabbage Egg Rolls Recipe with Easy Horseradish Dip

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These crispy corned beef and cabbage egg rolls are a savory, crunchy snack perfect for St. Patrick’s Day or any time you crave a comforting treat. Served with a tangy horseradish dip, they combine classic flavors in a fun, easy-to-make appetizer.

Ingredients

Scale
  • 2 cups cooked and shredded corned beef
  • 2 cups finely shredded green cabbage
  • 1 medium carrot, grated
  • 2 stalks green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • 12 egg roll wrappers
  • About 3 cups vegetable oil for frying (canola or peanut oil recommended)
  • For the Horseradish Dip:
  • 2 tablespoons prepared horseradish
  • ½ cup sour cream
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine shredded corned beef, shredded cabbage, grated carrot, and sliced green onions.
  2. Add minced garlic, soy sauce, and sesame oil to the bowl and mix thoroughly until well combined. If the filling seems wet, pat dry with a paper towel.
  3. Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons (30 grams) of filling near the corner closest to you.
  4. Fold the corner over the filling, then fold in the two side corners snugly. Roll tightly toward the far corner, sealing the edge with a dab of water. Repeat for all 12 egg rolls.
  5. Pour vegetable oil into a deep pan to a depth of about 2 inches and heat over medium-high until oil reaches 350°F (175°C).
  6. Carefully place 3-4 egg rolls into hot oil without overcrowding. Fry for 3-4 minutes, turning occasionally until golden brown and crispy.
  7. Remove egg rolls with a slotted spoon and drain on paper towels. Repeat with remaining egg rolls.
  8. While frying, whisk together prepared horseradish, sour cream, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste and chill until serving.
  9. Serve the crispy egg rolls warm with horseradish dip on the side, garnished with chopped green onions if desired.

Notes

If you want to skip frying, bake at 425°F (220°C) for 15-20 minutes or air fry at 400°F (200°C) for 8-10 minutes. For dairy-free dip, substitute sour cream with coconut yogurt or cashew sauce. Use gluten-free or rice paper wrappers for gluten-free option. Keep egg rolls warm in a 200°F (95°C) oven on a wire rack to maintain crispiness. Avoid microwaving leftovers to prevent soggy wrappers.

Nutrition

Keywords: corned beef, cabbage, egg rolls, horseradish dip, St. Patrick's Day, crispy, appetizer, finger food

Find it online: https://chrisfeasts.com/crispy-corned-beef-and-cabbage-egg-rolls-recipe-with-easy-horseradish-dip/