Corned Beef Egg Roll Recipes

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CORNED BEEF EGG ROLLS



Corned Beef Egg Rolls image

Provided by Wanna Make This?

Categories     appetizer

Time 30m

Yield 10 eggrolls

Number Of Ingredients 12

1 small onion
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups frozen shredded hash browns, thawed
Vegetable oil, for frying
8 ounces corned beef, sliced 1/8-inch thick
1 pound sauerkraut, drained
1 large egg
10 egg roll wrappers
1/4 cup deli mustard
1/4 cup honey
1 jar amba sauce, for serving (see Cook's Note)

Steps:

  • Cut your onion in a small dice.
  • Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of the butter and add onions, salt and pepper and cook till they turn translucent, 5 to 7 minutes. Stir in the hash browns and spread in an even layer. Cook until crisp on the bottom, about 2 minutes. Add the remaining 1 tablespoon butter, season with salt and stir to combine. Spread them out and continue to cook, stirring occasionally, to get an even crisp on all the potatoes, about 7 minutes. Once cooked and crisped throughout, remove to a medium bowl.
  • Heat 1 inch of oil a high-sided skillet over medium-high heat until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack.
  • Slice the corned beef into short strips and add to the hash browns along with the sauerkraut and toss to combine.
  • Crack the egg into small bowl, add a splash of water and whisk with fork. Lay 1 egg roll wrapper with the short side closest to you on a clean, dry surface. With the tips of your pointer and middle fingers make a border of egg wash on the edges of your wrapper. Put 1/3 cup of the filling on the wrapper 1/3 of the way up from the bottom. Fold in the sides over your filling and wrap and tuck your egg roll together. Repeat with the remaining wrappers and filling. (You will have extra filling that you can use for omelets or breakfast or to make more egg rolls!)
  • With tongs, add 4 egg rolls seam side down carefully into the hot oil. Once the egg rolls are bubbly and lightly golden brown, flip and cook the other side until golden brown all over, about 3 minutes. Remove to the prepared baking sheet. Repeat with the remaining egg rolls.
  • Whisk together the mustard and honey in a small bowl. Put the amba sauce in another small bowl. Serve alongside of your egg rolls.

CORNED BEEF EGG ROLL



Corned Beef Egg Roll image

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

Provided by britneyalstonyahoocom

Categories     Egg Rolls

Time 40m

Yield 8

Number Of Ingredients 15

1 ½ cups shredded coleslaw mix
3 tablespoons water
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ 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
1 cup mayonnaise
3 tablespoons ketchup
3 tablespoons sweet pickle relish
1 teaspoon lemon juice
1 teaspoon smoked paprika
¼ teaspoon kosher salt

Steps:

  • 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.
  • 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.
  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 12.9 g, Cholesterol 57.7 mg, Fat 34.3 g, Fiber 0.6 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 691.7 mg

CORNED BEEF AND CABBAGE EGG ROLLS



Corned Beef and Cabbage Egg Rolls image

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.

Provided by Brandon Wilson

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 3h

Yield 20

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 15.7 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 4.3 g, Sodium 533.5 mg, Sugar 1.5 g

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