Corned Beef Egg Rolls with Dip Recipe

Published March 15, 2026 Updated

Okay, my food-loving friends, listen up! I have a recipe that is going to BLOW. YOUR. MIND. I’m talking about my insane, ridiculously delicious Corned Beef Egg Rolls with Dip. Come to Mama! If you’re looking for more classic ways to enjoy this star ingredient, you have to try my perfect homemade corned beef.

This is not a drill. This is the ultimate party snack, the game-day hero, the “I need something amazing right now” miracle. We’re taking classic deli flavors, wrapping them up in a crispy egg roll wrapper, and deep frying them into pure golden joy.

It’s the best kind of Asian fusion mashup. Salty, savory corned beef meets crunchy cabbage, all hugged by that perfect, shatter-crisp shell. And the dip? Oh, the dip is a creamy, tangy dream. You are going to be obsessed.

Recipe Overview

Cuisine: Asian Fusion
Category: Appetizer, Party Snacks
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: Makes about 12-14 egg rolls

Do You Love This Recipe Too?

I created this recipe after St. Patrick’s Day, staring at a mountain of leftover corned beef. I couldn’t face another sandwich! So I got creative. If you have leftovers from a traditional corned beef and cabbage dinner, this is the perfect solution.

I chopped it up, mixed it with some magic, and rolled. The first bite was a revelation. It was like a Reuben sandwich and an egg roll had a beautiful, crispy baby. My family went nuts for them. Now, I make them on purpose all year round. No leftovers required!

My Shopping List for This Recipe

You won’t need anything super fancy here. The magic is in the combo! The star is, of course, the corned beef. Grab the rest from the veggie aisle and the international foods section for those egg roll wrappers.

Let’s Get Your Ingredients Ready

Here’s everything you need. Get it all on the counter before we start. It makes the rolling process so much faster and more fun!

1 package (about 12-14) egg roll wrappers
2 cups cooked corned beef, finely chopped or shredded
1 1/2 cups shredded green cabbage
1/2 cup shredded carrot
1/4 cup finely diced onion
1 cup shredded Swiss cheese
2 tablespoons Thousand Island dressing, plus more for serving
1 tablespoon spicy brown 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 Creamy Dip: 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons Thousand Island, 1 tablespoon chopped fresh dill (or 1 tsp dried), salt & pepper to taste.

Bringing This Recipe to Life (Step-by-Step)

Ready to make some magic? Let’s roll! Literally. I like to set up a little assembly line. It makes the whole process a breeze.

Make the filling! In a big bowl, mix the corned beef, cabbage, carrot, onion, Swiss cheese, 2 tbsp Thousand Island, mustard, and caraway seeds. Mix it until it’s all beautifully combined.
Set up your station. Lay out an egg roll wrapper with a corner pointing toward you (like a diamond). Keep the other wrappers under a damp towel so they don’t dry out. Place a small bowl of beaten egg and a brush nearby.
Fill it up! Spoon about 2-3 tablespoons of filling onto the bottom third of the wrapper. Shape it into a little log.
Fold and roll. Fold the bottom corner up over the filling. Fold the left and right corners in toward the center. Brush the top triangle with beaten egg. Now, roll it up tightly to seal! The egg is your glue.
Heat your oil. In a heavy pot or Dutch oven, heat about 2 inches of oil to 350°F. Use a thermometer! This is the key to crispy, not greasy, egg rolls.
Fry to perfection. Fry 3-4 egg rolls at a time for 3-4 minutes, turning once, until they are deep golden brown and gorgeous. Don’t crowd the pot!
Drain and cool. Let them drain on a wire rack over a baking sheet. This keeps them crispy on all sides. Make the dip while they cool slightly by whisking all dip ingredients together.
SERVE IMMEDIATELY. I mean it. Get that dip in a bowl, slice an egg roll in half if you want, and dive in. The crunch is everything.

Fun Variations to Try Next Time

Once you master the basic recipe, get playful! Here are a few of my favorite twists.

Add some sauerkraut! Drain it really, really well and swap out half the cabbage for it. Hello, full Reuben vibes.

Make a spicy kick dip. Add a teaspoon of sriracha or some prepared horseradish to the creamy dip. It’s a game-changer.

Try baking them! For a lighter version, brush the rolls with oil and bake at 400°F for 18-22 minutes, flipping halfway. They won’t be as shatter-crisp, but they’re still delicious.

How to Store, Freeze, and Reheat

These are best fresh, but I get it—you might have leftovers (a miracle!). Here’s how to handle them.

To store, let them cool completely. Keep them in an airtight container in the fridge for up to 3 days.

To freeze, place the uncooked, assembled egg rolls on a parchment-lined sheet pan. Freeze solid, then transfer to a freezer bag. Fry directly from frozen, just add 1-2 extra minutes to the cook time.

To reheat, the oven or air fryer is your friend. Reheat at 375°F for 8-12 minutes until hot and re-crisped. The microwave will make them soggy, so avoid it!

NUTRITION INFORMATION

Calories: ~220 per egg roll (without excess oil absorption)
Carbohydrates: 18g
Protein: 9g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 580mg
Fiber: 1g
Sugar: 2g

*Nutrition is an estimate and will vary based on specific ingredients and portion sizes.

A Quick Q&A on This Recipe

Can I use store-bought corned beef?

Absolutely! That’s what I do most of the time. Hit up the deli counter and ask for a 1/2-inch thick slice. Then just chop it up. It’s the ultimate shortcut.

My egg roll wrapper ripped! Help!

No panic! It happens. Just grab another wrapper and use it like a patch. Place the torn roll on a new wrapper and re-roll. The double layer will fry up just fine—extra crispy!

What’s the best oil for deep frying?

I swear by a neutral oil with a high smoke point. Canola, vegetable, or peanut oil are my go-tos. They let the flavor of the filling shine and get that perfect golden color.

Wow. Just writing this has me wanting to make another batch right now. The combination of that salty, savory filling and the creamy, cool dip is just… *chef’s kiss*. It’s a total crowd-pleaser every single time. If you love the combo of corned beef and potatoes, you’ll adore my hearty Irish Cast Iron Skillet Corned Beef Colcannon Casserole for a cozy dinner.

I am so excited for you to try this. It’s one of those recipes that looks impressive but is honestly so much fun to put together. The crunch, the flavor, the joy—it’s all there.

I can’t wait to hear how yours turns out! Did you add the caraway? Did your family fight over the last one? Please leave a comment and a rating below to let me know what you think!