Corned Beef Egg Roll


A nice spin on a classic, these corned beef egg rolls are savory, creamy, and crunchy. Swiss cheese adds a wonderful creamy tang.

Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
40 mins
8 egg rolls


  • 1 ½ cups shredded coleslaw mix

  • 3 tablespoons water

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • cup water

  • 5 ounces cooked corned beef brisket

  • 1 cup shredded Swiss cheese

  • 8 egg roll wrappers

  • 3 cups vegetable oil for frying, or as needed (Optional)

Dipping Sauce:

  • 1 cup mayonnaise

  • 3 tablespoons ketchup

  • 3 tablespoons sweet pickle relish

  • 1 teaspoon lemon juice

  • 1 teaspoon smoked paprika

  • ¼ teaspoon kosher salt


  1. Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.

  2. Fill a small bowl with remaining 1/3 cup water. Lay out egg roll wrappers on a clean work surface, and top each with about 1/3 cup of corned beef filling. Dip your finger in a bowl of water and wet edges of wrappers; tightly wrap, roll, and seal. Repeat this process with remaining egg roll wrappers and filling.

  3. Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).

  4. Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.

  5. While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

Cook's Notes:

Cover egg rolls with plastic wrap while you finish rolling the remaining wrappers to prevent the rolls from drying out.

Don't overcrowd the pot when frying or the temperature will drop.

Egg rolls can be made in advance and fried later. Store in the fridge, on a parchment-lined tray covered with plastic wrap.

If you need to feed a larger crowd, or make easy finger food, you can easily slice these at an angle-cut to make perfect-sized bites for a party.

Nutrition Facts (per serving)

407 Calories
34g Fat
13g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 407
% Daily Value *
Total Fat 34g 44%
Saturated Fat 10g 50%
Cholesterol 58mg 19%
Sodium 692mg 30%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Protein 13g
Potassium 120mg 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.

You’ll Also Love