Corned Beef Egg Rolls

Crispy Egg Rolls stuffed with Corned Beef and Sauerkraut.

Prep Time 10min | Cook Time 25min | Ingredients 11 | Serves 4


  • In a medium skillet, melt butter over medium heat
  • Add onion and garlic, stir occasionally for 4 minutes
  • Add cabbage and carrot, stir occasionally for 3 minutes, until all contents are tender
  • Stir in corned beef and mustard and remove from heat.
  • Place egg roll wrapper on work surface with 1 corner facing you and place 1/3 cup of mixture in center.
  • Sprinkle swiss cheese on top of mixture and fold corner facing you over to cover.
  • Fold both right and left sides in.
  • Brush remaining edges with egg and pinch to close. Finish rolling until all mixture is used.
  • Fit a medium pot with deep-fry thermometer and pour in oil to come halfway up the sides. Heat over high until temperature reaches 350°F. Reduce heat to medium.
  • Working in batches, fry egg rolls until lightly browned and crisp, 3–4 minutes. Transfer to a wire rack and let cool slightly before serving; the finished texture should be crispy on the outside.
  • Serve with Thousand Island Dressing on side if desired. Enjoy!


  • 1 pkg Egg Roll wrappers (not spring roll wrappers)
  • 1 tbsp butter
  • 1 lb cooked corned beef, shredded (leftovers are great)
  • 1 cup cabbage
  • 1 onion, small
  • 1 carrot, shredded
  • 1/4 cup swiss cheese, shredded
  • 2 tsp minced garlic
  • 2 tbsp Dijon mustard
  • 1 small can sauerkraut (optional)
  • 1 egg, beaten


Corned Beef Egg Rolls