Corned beef and cabbage just crashed the appetizer table, and honestly, it fits right in. These crispy egg rolls are loaded with tender corned beef, cabbage, carrots, and Lane’s Butcher’s Blend Rub before being fried until golden brown. Serve them hot with Carolina Mustard or Sorta White BBQ Sauce for dipping, and you’ve got an easy St. Patrick’s Day appetizer that might steal the spotlight from the main course.
Corn Beef and Cabbage Egg Rolls
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
Asain
Author
Ryan Lane
Servings
4
Prep Time
25 minutes
Cook Time
5 minutes
Calories
160
A crispy twist on a St. Patrick’s Day classic. These golden egg rolls are stuffed with corned beef, cabbage, carrots, and bold seasoning, then fried until crunchy and served with Carolina Mustard or Sorta White BBQ Sauce for dipping.
Ingredients
-
2 cups coarsely chopped cabbage (cooked)
-
1 cup (packed) coarsely chopped cooked corn beef
-
1/2 cup coarsely chopped carrots (cooked)
- wonton wrappers
-
Lane's Carolina Mustard Sauce for Dipping
-
Butcher’s Blend Rub
Directions
Egg Roll Filling/Prep
Place cabbage, corned beef, and carrots in a food processor; season with Butcher’s Blend Rub. Pulse until pieces are slightly smaller than pea-size.
Working one at a time, place wonton wrapper on a work surface with 1 corner facing you. Place 2.5 oz. (about ⅓ cup) filling in center of wrapper.
Dip your fingers in water and lightly brush top, left, and right corners of wrapper.
Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, then continue to roll bundle away from you, tucking as you go, to create a classic egg roll shape. (Both sides should be as close to sealed as possible; use a little water to pinch and patch.)
Frying
In a medium pot, pour in oil to come halfway up the sides. Heat over high until 350°. (check with thermometer) Reduce heat to medium.
Working in batches, fry egg rolls until lightly browned and crisp, 3–4 minutes. (flip half-way through)
When finished cooking, transfer to a wire rack and let cool slightly before serving.
**Optional - Dip in our Carolina Mustard sauce or Sorta White sauce and enjoy
Recipe Note
- We used a pre-packaged corn beef and cooked it in the oven at 325 degrees for 2-2.5 hours. Let the corn beef rest before cubing
- Blanch your cabbage and carrots. You still want a little crunch in the filling.
- Be careful around hot oil. Always place egg rolls away from you when putting into the hot oil!!
- You can switch out our Scorpion Rub for our Brisket & Qnami rubs. (40 / 60% mixture for more flavor!)
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