Irish Egg Rolls

"This is a great way to use up leftover corned beef and cabbage!!! You could even use canned corned beef."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by anme7039 photo by anme7039
Ready In:
8 eggrolls


  • 4 ounces chopped corned beef
  • 1 cup shredded steamed cabbage
  • 1 cup diced cooked potato
  • 1 cup shredded carrot
  • 12 cup thinly sliced onion
  • salt and pepper, to taste
  • 8 egg roll wraps
  • 1 12 quarts oil (for deep frying, or less if you want to just pan fry)


  • Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
  • In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
  • Lay the egg roll wrappers on clean dry surface a few at a time.
  • Place about 1/2 cup of filling into center of each wrap.
  • Roll up into logs according to the directions on the package. Wet the edge with water to seal.
  • Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden.
  • Remove from hot oil and drain on paper towels.

Questions & Replies

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  1. Loved, loved, LOVED these. Such a wonderful way to use up the leftovers from my St. Patrick's Day dinner (or anytime you cook corned beef, cabbage & potatoes!). My whole family really enjoyed these eggrolls. Even those who don't like cabbage had no idea that it was in there. These were a breeze to prepare since I prepped the corned beef and veggies before putting them away the night I made corned beef dinner. For the one comment about them being bland.. we did not find this to be the case at all..just make sure to salt & pepper the mixture.
  2. I have used this recipe for eggrolls for years! I use cornbeef, cabbage, occasionally shredded carrots, onions and soy sauce in the mixture. We then dip in duck sauce. Outstanding! I may try with potatoes soon!
  3. GREAT use of leftovers!! My grandmother had left over corned beef and I said I'd find a way to "spice it up". I really enjoyed these. I made them into smaller wonton serving sizes. Made for ZWT 3!
  4. I think I liked the idea more than I liked the dish itself. It's a nice way to do portable corned beef & cabbage and really was pretty easy, cheap, and didn't take very long, but it was also really bland, so nobody got particularly excited about it either. I think next time I would add a little garlic and thyme to the filling mixture and have dijon mustard on hand for dipping.



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