Corned Beef and Cabbage Egg Rolls

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This easy corned beef and cabbage egg roll recipe is great for a St. Patrick's Day event. Or maybe something fresh to change up your next potluck. Served alongside your favorite Thousand Island dressing, it will be the talk of the party.

Prep Time:
30 mins
Cook Time:
2 hrs
Additional Time:
30 mins
Total Time:
3 hrs
20 egg rolls


  • 1 (2 pound) corned beef brisket with spice packet

  • 1 ½ cups water, divided

  • 1 medium head cabbage, cut into chunks

  • salt and ground black pepper to taste

  • 2 tablespoons grapeseed oil

  • 10 slices Asiago cheese

  • 1 (16 ounce) package wonton wrappers

  • 2 cups peanut oil for frying, or as needed


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.

  3. Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).

  4. Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.

  5. Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.

  6. Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.

  7. Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

208 Calories
12g Fat
16g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 208
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 22%
Cholesterol 34mg 11%
Sodium 534mg 23%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 10g
Vitamin C 17mg 83%
Calcium 132mg 10%
Iron 1mg 7%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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