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Corned Beef Egg Rolls


Corned Beef Egg Rolls are a nice twist on the classic appetizer recipe. Make these after St. Patrick's Day when you have leftover corned beef. If you have leftover potatoes and cabbage from St. Patrick's Day, use those instead of the cabbage and frozen potatoes; just cook with the onions for 1-2 minutes to heat through.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8


  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup finely chopped cabbage
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup finely chopped cooked corned beef
  • 2 tablespoons Dijon or yellow mustard
  • Salt and pepper to taste
  • 8 (7 to 8-inch) egg roll wrappers
  • 2 tablespoons vegetable oil
  • Thousand Island dressing


In medium skillet, melt butter over medium heat. Add onion and garlic; sauté and stir 4 minutes. Add cabbage; cook and stir 3 minutes. Then add potatoes; cook and stir until cabbage and potatoes are tender, about 5-7 minutes. Stir in corned beef and mustard and remove from heat.

Season filling to taste; let cool 15 minutes.

Preheat oven to 400 degrees F. Place egg roll wrappers on work surface. Divide filling mixture among the wrappers. Brush the edges of the wrappers with water. Fold one corner over the filling, then fold in sides and roll up. Brush with vegetable oil and place on cookie sheet.

Bake for 18-21 minutes until crisp and golden brown. Serve with Thousand Island dressing for dipping.

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