Published February 21, 2026 Updated February 21, 2026

I published this recipe a few years ago after a very specific, very delicious problem. I had a mountain of leftover corned beef from St. Patrick’s Day. I stared at it, willing inspiration to strike.

Corned Beef Egg Rolls with Dip served warm with gentle spices and a cozy aroma — Tender, flavorful Corned Beef Egg Rolls with Dip. Perfect any day

I didn’t want another sandwich. I wanted something fun, crispy, and perfect for sharing. That’s when my love for Asian fusion kicked in. I looked at the egg roll wrappers in my fridge and had my lightbulb moment.

What if I treated corned beef like a spring roll filling? The result was these incredible Corned Beef Egg Rolls with Dip. They were a total game-changer for using up leftovers and became an instant party snack favorite.

Recipe Overview

Cuisine: Asian Fusion
Category: Appetizer, Party Snacks
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: Makes about 12 egg rolls

Why This Recipe is So Special

This recipe is special because it turns humble leftovers into something spectacular. The magic is in the texture and flavor combo.

You get the savory, salty bite of the corned beef. It mingles with the soft, sweet cabbage and the sharp Swiss cheese. All of that gets wrapped up and deep fried into a golden, shatteringly crisp package.

The cool, creamy dipping sauce is the perfect partner. It cuts through the richness and ties everything together. It’s a fun, unexpected twist that always gets people talking.

The Full Ingredient List

Gathering your ingredients is the first step to kitchen success. I like to have everything chopped and ready to go before I start wrapping. It makes the process so much smoother.

12 egg roll wrappers (keep them under a damp towel!)
2 cups cooked corned beef, finely chopped or shredded
1 1/2 cups shredded green cabbage
1 cup shredded Swiss cheese
1/4 cup finely diced onion
1 tablespoon whole grain mustard
1 teaspoon caraway seeds (optional, but so good)
1 large egg, beaten (for sealing the wrappers)
Vegetable or canola oil, for deep frying
For the Dipping Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 teaspoon lemon juice
Salt and pepper to taste

My Step-by-Step Method

Don’t let the wrapping scare you! It’s easier than it looks, and I’ll walk you through it. The key is to not overfill them. A little filling goes a long way.

Make the dipping sauce first. In a small bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until you’re ready to serve. This lets the flavors really come together.
In a large mixing bowl, combine the chopped corned beef, shredded cabbage, Swiss cheese, diced onion, mustard, and caraway seeds. Mix it all together with your hands or a fork. You want everything to be evenly distributed.
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 3 tablespoons of the filling just below the center of the wrapper.
Fold the bottom corner up and over the filling. Tuck it under the filling snugly. Then, fold the left and right corners inward toward the center.
Brush the top triangle of the wrapper with your beaten egg. This is your “glue.” Now, roll the bundle tightly upward to seal it into a neat cylinder. Press to make sure the final seam is sealed. Repeat with all wrappers.
In a heavy-bottomed pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a thermometer if you have one; it’s the best way to get perfect results.
Fry the egg rolls in batches of 3-4 for about 3-4 minutes each. Turn them occasionally until they are golden brown and crispy all over.
Transfer the fried egg rolls to a wire rack set over a baking sheet. This keeps them crispy on all sides. Let them cool for just a minute before serving with the chilled sauce.

My Top Tips for Success

Keep those wrappers covered! They dry out incredibly fast. A lightly damp kitchen towel draped over them is your best friend.
Don’t overstuff the rolls. Too much filling makes them hard to seal and can cause them to burst open in the hot oil.
Let the oil temperature recover between batches. Adding too many cold egg rolls at once will drop the oil temp and lead to greasy, soggy rolls.
For a baked option, you can brush them lightly with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. They won’t be as shatteringly crisp, but they’re still delicious!

Common Mistakes to Avoid

We’ve all been there. A few small missteps can change the outcome. Here’s how to steer clear of the most common pitfalls.

Using a wet filling is a big one. If your corned beef is very saucy, pat it dry with a paper towel first. Excess moisture will make the wrapper soggy and can cause dangerous oil splatters.

Frying at the wrong temperature is another. Oil that’s too cool makes greasy egg rolls. Oil that’s too hot will burn the outside before the inside is warm. That thermometer is a lifesaver.

Finally, crowding the pot. Give each roll some space to fry evenly. This ensures they all get that perfect, all-over golden crunch.

NUTRITION INFORMATION

Calories: ~220 kcal
Carbohydrates: 15g
Protein: 10g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 580mg
Fiber: 1g
Sugar: 1g

*Nutrition is an estimate per egg roll with sauce, assuming 12 servings and will vary based on specific ingredients and amounts used.

FREQUENTLY ASKED QUESTIONS

Can I make these ahead of time?

Absolutely! You can assemble the uncooked egg rolls and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a bag. Fry them straight from frozen, just add a minute or two to the cooking time.

What’s a good substitute for Swiss cheese?

If you’re not a fan of Swiss, try a sharp white cheddar or even a pepper jack for a little kick. The cheese should be something that melts well and has a good flavor punch.

Can I use an air fryer?

You can! Brush or spray the rolls generously with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through. They will be crispy, though the texture is a bit different from deep frying.