Description
A fun twist on classic egg rolls, these Irish Egg Rolls are packed with corned beef, sauerkraut, and melted Swiss cheese, wrapped in a crispy shell. Served with a creamy Thousand Island or mustard dipping sauce, they’re the perfect appetizer for any occasion!
Ingredients
Scale
For the Egg Rolls:
- 1 cup cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
For the Dipping Sauce:
- ½ cup Thousand Island dressing (or Dijon mustard for a tangier dip)
- 1 tablespoon horseradish (optional, for extra kick)
- 1 teaspoon Worcestershire sauce
Instructions
Prepare the Filling:
- In a mixing bowl, combine chopped corned beef, sauerkraut, Swiss cheese, black pepper, garlic powder, and onion powder.
- Mix well so all ingredients are evenly distributed.
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
- Spoon about 2 tablespoons of filling into the center.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly, sealing the edges with beaten egg.
Fry the Egg Rolls:
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Make the Dipping Sauce:
- In a small bowl, whisk together Thousand Island dressing, horseradish, and Worcestershire sauce.
- Serve on the side with the warm egg rolls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dip
- Cuisine: Irish-American, Appetizer
Nutrition
- Serving Size: 8 egg rolls
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Irish egg rolls, corned beef egg rolls, St. Patrick’s Day appetizers, crispy egg rolls