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Irish Egg Rolls

Crispy on the outside and savory on the inside, these Irish Egg Rolls are filled with corned beef, cabbage, and Swiss cheese, offering a delightful fusion of flavors.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Irish
Calories: 250
Ingredients Method Notes

Ingredients
  

For the egg rolls
  • 1 package egg roll wrappers
  • 2 cups corned beef, cooked and chopped
  • 2 cups cabbage, shredded
  • 1 cup Swiss cheese, shredded
  • 1/4 cup mustard (for serving)
  • as needed amount oil for frying Ensure the oil is Halal-friendly

Method
 

Preparation
  1. In a large bowl, combine the chopped corned beef, shredded cabbage, and Swiss cheese. Stir well until everything is equally distributed.
Assembly
  1. Lay an egg roll wrapper on a clean surface, with a corner pointing towards you. Place about 2-3 tablespoons of the filling mixture in the center.
  2. Fold the corner over the filling, then fold the sides towards the center, enclosing the filling. Finally, roll up tightly to form a complete egg roll. Use a little water to seal the edges.
Frying
  1. In a large skillet, heat oil over medium heat. You’ll want enough oil to submerge at least halfway up the egg rolls for frying.
  2. Once the oil is hot, carefully place a few egg rolls in the pan (don’t overcrowd!). Fry until golden brown, about 3-4 minutes on each side. Remove and place on a paper towel to absorb any excess oil.
Serving
  1. Serve hot with mustard or your favorite dipping sauce!

Notes

For substitutions, if corned beef isn't your thing, feel free to swap it out for cooked chicken or turkey for a lighter version. Ensure all meats are Halal. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze them before frying for up to a month. Reheat in an oven at 375°F (190°C) for about 10-15 minutes until hot and crispy.