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Irish Egg Rolls

A delightful snack or appetizer that fuses crispy texture with savory flavor, filled with a classic Irish filling and wrapped in a crispy fried exterior.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Irish
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked corned beef, diced Can substitute with Halal beef if needed
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 2 pieces green onions, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
Egg Roll Assembly
  • 10-12 pieces egg roll wrappers

Method
 

Preparation
  1. In a large mixing bowl, combine the cooked corned beef, shredded cabbage, shredded carrots, green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
  2. Take an egg roll wrapper and place it on a clean surface with one corner pointing toward you (like a diamond shape). Spoon about 2 tablespoons of the filling onto the bottom half of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Moisten the top corner with a little water to help seal it. Repeat with remaining wrappers.
  3. In a large frying pan, heat about 2 inches of oil over medium-high heat. You can test if the oil is hot enough by dropping in a small piece of an egg roll wrapper—if it sizzles, you’re ready to go!
Cooking
  1. Carefully place the wrapped egg rolls in the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side or until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
  2. Once fried, serve your Irish Egg Rolls hot with your choice of dipping sauce.

Notes

For a lighter version, consider using ground turkey or chicken instead of beef. For a vegetarian option, substitute with sautéed mushrooms and spinach. Ensure filling is not too wet to prevent soggy wrappers. Let filling cool slightly before wrapping for easier handling. Fry in small batches to maintain oil temperature and achieve perfect crispiness.