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Irish Egg Rolls

These Irish spring rolls with corned beef are so tasty, so filling, and so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!


  • 1 ½ quarts oil for deep frying

  • 4 ounces chopped corned beef

  • 1 cup shredded steamed cabbage

  • 1 cup diced cooked potatoes

  • 1 cup shredded carrot

  • ½ cup thinly sliced onion

  • salt and pepper, to taste

  • 8 (7-inch square) egg roll wrappers


  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

  2. Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

  3. Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

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