Description
Irish Egg Rolls bring a crispy, golden twist to traditional Irish-American comfort food. Packed with corned beef, cabbage, and carrots, these rolls are fried to perfection and served with a creamy parsley sauce.
Ingredients
Scale
- 2 cups cooked corned beef, finely chopped
- 2 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 12 egg roll wrappers
- 1 tablespoon olive oil
- 1 egg, beaten
- Vegetable oil, for frying
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- Optional: ½ cup cooked potatoes (mashed or diced)
- Optional: ½ cup shredded cheddar cheese
- Optional: ¼ cup green onions, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add shredded cabbage and carrots, sauté for 4–5 minutes until just softened.
- Stir in the chopped corned beef and cook for another 2 minutes. Remove from heat and let cool slightly.
- Lay out one egg roll wrapper with a corner pointing toward you.
- Add 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides.
- Brush the top edge with beaten egg and roll up tightly to seal.
- Repeat with the remaining wrappers.
- Heat oil in a deep fryer or pot to 350°F (175°C).
- Fry 2–3 egg rolls at a time for about 3–4 minutes until golden brown.
- Remove and drain on paper towels or a cooling rack.
- Mix sour cream, mayonnaise, parsley, lemon juice, garlic powder, salt and pepper for the dipping sauce.
- Serve egg rolls hot with chilled parsley cream sauce.
Notes
To air fry, brush egg rolls with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway. Swap in shredded chicken, tempeh, or potatoes for a twist.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 1g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg