Description
Crispy and flavorful Corned Beef Egg Rolls filled with shredded corned beef, cabbage, and green onions, served with a sweet and tangy honey mustard dipping sauce. Perfect for a savory snack or appetizer, these egg rolls are deep-fried to golden perfection in about 35 minutes.
Ingredients
Scale
Filling
- 2 cups shredded corned beef
- 1 cup shredded green cabbage
- 1/2 cup chopped green onions
- 1 tsp garlic powder
Wrapper and Frying
- 12 egg roll wrappers
- Oil for frying (about 2 cups)
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
Instructions
- Prepare the filling: In a large bowl, combine the shredded corned beef, shredded green cabbage, chopped green onions, and garlic powder. Mix well to evenly distribute all ingredients.
- Assemble the egg rolls: Lay an egg roll wrapper flat on a clean surface. Place about two tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, tuck in the sides tightly, and then roll it up to the top corner. Seal the edge with a little water to ensure it stays closed during frying.
- Heat the oil: Pour about 2 cups of oil into a deep skillet and heat it over medium-high heat until it reaches 350°F (175°C), ensuring the oil is hot enough to fry the egg rolls crisp and evenly.
- Fry the egg rolls: Carefully place the egg rolls seam-side down into the hot oil. Fry for about 3 minutes per side or until each side is golden brown and crispy. Flip gently to cook evenly without breaking the rolls.
- Drain and serve: Remove the fried egg rolls from the oil and place them on paper towels to drain excess oil. Serve hot alongside the honey mustard sauce made by mixing honey and Dijon mustard for dipping.
Notes
- Ensure the oil temperature remains steady at 350°F for perfect frying results.
- You can prepare the filling ahead of time and assemble egg rolls just before frying.
- For a spicier twist, add a pinch of crushed red pepper flakes to the filling mix.
- Use fresh egg roll wrappers for best texture and crispiness.
- Be careful when frying to avoid splattering hot oil; use tongs to turn the rolls.
