Corned Beef Egg Rolls

Crispy wonton wrappers stuffed with corned beef and sauerkraut goodness!

Prep Time


Cook Time







1 pkg         Egg Roll Wrappers (not spring roll wrappers)

1 tbsp        Butter

1 lb            Cooked Corned Beef, shredded (leftovers are great)

1 c             Cabbage

1                Onion – small

1                Carrot – shredded

¼ c           Swiss cheese – shredded

2 tsp         Minced Garlic

2 tbsp       Dijon Mustard

1                 Small Can Sauerkraut (optional)

1                 Egg – beaten


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

Preheat deep fryer to 350° F.

Place egg roll wrapper on work surface with 1 corner facing you.

Place 1/3 Cup of mixture

Sprinkle swiss cheese on top of mixture.

Fold corner facing you over to cover the mixture.

Fold both right and left sides in

Brush remaining edges with egg

Finish rolling