Irish Egg Rolls

Irish Egg Rolls

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Vicki Butts (lazyme)


I found this on Allrecipes by Nicolle Morrison. Can't wait to try them.

She says.... "This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!"


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30 Min
20 Min
Deep Fry


  • 4 oz
    corned beef, chopped
  • 1 c
    steamed cabbage, shredded
  • 1 c
    cooked potatoes, diced
  • 1 c
    carrot, shredded
  • 1/2 c
    onion, thinly sliced
  • ·
    salt and pepper, to taste
  • 8
    egg roll wrappers (7-inches square)
  • 1 1/2 qt
    oil for deep frying

How to Make Irish Egg Rolls


  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste.
  3. Lay the egg roll wrappers out on a clean dry surface a few at a time.
  4. Place about 1/2 cup of the mixture into the center of each wrap.
  5. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
  6. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden.
  7. Remove from hot oil to drain on paper towels.

Printable Recipe Card

About Irish Egg Rolls

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Irish

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