Crispy Corned Beef Egg Rolls Recipe with Easy Tangy Mustard Sauce

Let me tell you, the scent of sizzling corned beef mingled with the crispiness of golden egg rolls is enough to make anyone’s mouth water before the first bite. The first time I made these crispy corned beef egg rolls, it was a chilly afternoon when I was knee-high to a grasshopper, and the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, the crunch of the wrapper followed by the tender, savory filling is pure, nostalgic comfort that feels like a warm hug on a plate.

I stumbled upon this recipe years ago while trying to recreate a snack from a local deli, and I wish I’d found it sooner! My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These egg rolls are dangerously easy to whip up and perfect for everything from potlucks to a casual sweet treat for your kids. You know what? They even brighten up your Pinterest cookie board with their golden, flaky perfection.

After testing the recipe multiple times—in the name of research, of course—it became a staple for family gatherings and gifting around the holidays. If you’re looking for a crispy corned beef egg rolls recipe with easy tangy mustard sauce that delivers that crave-worthy crunch and tangy punch, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Corned Beef Egg Rolls Recipe

Having cooked and tweaked this recipe over countless tries, I’ve learned exactly what makes these egg rolls stand out. Here’s why you’ll fall for them:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your kitchen.
• Perfect for Entertaining: Great for potlucks, game days, or casual family dinners.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its crispy texture and savory filling.
• Unbelievably Delicious: The crunchy exterior pairs perfectly with the juicy, flavorful corned beef inside, while the tangy mustard sauce adds just the right zing.

This isn’t just another fried roll recipe—it’s the one where the corned beef is finely chopped and mixed with sautéed cabbage and onions, creating a perfectly balanced filling. The tangy mustard sauce is a game-changer, blending smooth Dijon with a hint of sweetness and vinegar that wakes up your taste buds. Honestly, after the first bite, you’ll be closing your eyes savoring that satisfying combo. It’s great for impressing guests without breaking a sweat, or simply turning a simple snack into a memorable treat.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together to deliver big flavor and crunch without fuss. Most are pantry staples, and substitutions are easy if needed.

• Corned beef, cooked and finely chopped (leftovers work perfectly here!)
• Cabbage, finely shredded (adds crunch and balances the meatiness)
• Green onions, thinly sliced (for a mild onion kick)
• Garlic, minced (just a clove for flavor depth)
• Soy sauce (for a touch of umami; low sodium preferred)
• Sesame oil (adds a toasty aroma, but optional)
• Egg roll wrappers (look for square or round ones at your local Asian market or grocery)
• Vegetable oil, for frying (neutral oil with a high smoke point)
• For the tangy mustard dipping sauce:
• Dijon mustard (the star of the sauce)
• Honey (balances the tang)
• Apple cider vinegar (adds brightness)
• Mayonnaise (for creaminess)
• Salt and pepper, to taste

I personally recommend using a trusted brand like Hormel for the corned beef—its texture works great in this recipe. When selecting cabbage, a firm, fresh head with tightly packed leaves ensures the best crunch. Don’t fret if you want a gluten-free version; almond flour or gluten-free soy sauce swaps work well. And hey, if you’re dairy-free, the dipping sauce stays safe and creamy without fuss.

Equipment Needed

• Large non-stick skillet or wok (for sautéing the filling)
• Mixing bowls (medium and small for filling and sauce)
• Sharp knife and cutting board (for chopping corned beef and veggies)
• Slotted spoon or spider strainer (helps remove egg rolls from hot oil)
• Deep frying pan or heavy-bottomed pot (for frying the egg rolls)
• Paper towels (to drain excess oil)
• Brush or small bowl of water (to seal the egg rolls)

If you don’t have a deep fryer, no worries! A heavy-bottomed pot works just fine. I’ve also tried an air fryer for a lighter take, but frying gives that unbeatable crunch. For budget-friendly options, a basic non-stick skillet and a candy or deep-fry thermometer help keep the oil temperature just right. Keeping your knife sharp really speeds up prep and makes chopping corned beef and cabbage a breeze.

Preparation Method

1. Prep the filling: Finely chop 2 cups (about 300g) of cooked corned beef into small pieces. Shred 2 cups (about 150g) of cabbage thinly and slice 3 green onions. Mince 1 garlic clove. This step takes about 10 minutes.
2. Sauté the veggies: Heat 1 tablespoon (15ml) of vegetable oil in a large skillet over medium heat. Add garlic and green onions; cook for 1 minute until fragrant. Toss in the cabbage and cook for 3-4 minutes until slightly softened but still crisp.
3. Add corned beef and season: Stir in the chopped corned beef, 1 tablespoon (15ml) soy sauce, and 1 teaspoon (5ml) sesame oil if using. Cook together for 3 minutes, letting flavors meld and excess moisture evaporate. Remove from heat and let cool slightly.
4. Prepare egg roll wrappers: Lay one wrapper flat, place about 2 tablespoons (30g) of filling near one corner. Fold the corner over the filling, then fold in sides tightly. Roll up firmly, sealing the edge with a dab of water. Repeat with remaining wrappers and filling. This should take about 15 minutes.
5. Heat oil for frying: Pour 2 inches (5cm) of vegetable oil into a heavy-bottomed pot or deep pan. Heat to 350°F (175°C). Use a thermometer for accuracy to avoid soggy or burnt egg rolls.
6. Fry the egg rolls: Carefully lower 3-4 egg rolls into the hot oil—don’t overcrowd. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain. Repeat with remaining egg rolls.
7. Make the dipping sauce: Whisk together ¼ cup (60ml) Dijon mustard, 2 tablespoons (30ml) honey, 1 tablespoon (15ml) apple cider vinegar, and 2 tablespoons (30ml) mayonnaise in a small bowl. Season with salt and pepper to taste.
8. Serve immediately: Arrange the crispy corned beef egg rolls on a platter with the tangy mustard dipping sauce on the side. Enjoy warm for the best crunch!

Pro tip: If the filling feels too wet, adding a teaspoon of cornstarch during the sauté stage helps thicken it up. And don’t rush the frying—oil that’s too cool will soak in oil, while too hot will burn the wrapper before heating the filling.

Cooking Tips & Techniques

Let me share a few tricks I’ve picked up along the way to make your crispy corned beef egg rolls absolutely foolproof:

• Chop finely: The smaller the corned beef and cabbage pieces, the better the filling binds and the easier the rolling.
• Dry your veggies: Excess moisture is the enemy of crispiness, so pat cabbage dry before cooking.
• Don’t overfill: Using about 2 tablespoons of filling keeps the rolls from bursting open when frying.
• Seal well: Use cold water to moisten the wrapper edges and press firmly to avoid leaks.
• Maintain oil temperature: Keep the oil steady at 350°F (175°C) for perfect golden crunch without greasiness.
• Test one first: Fry a single egg roll initially to check oil temperature and adjust heat as needed.
• Drain properly: Always rest fried egg rolls on paper towels to absorb excess oil and keep them crisp.

Honestly, I learned the hard way that rushing the frying step leads to soggy rolls or oil splatters. Patience and proper heat control make all the difference. And if you want to multitask, start prepping the dipping sauce while the filling cools. You’ll thank yourself later!

Variations & Adaptations

This crispy corned beef egg rolls recipe is versatile and easy to tweak for different tastes and diets:

• Vegetarian version: Swap the corned beef for a mix of finely chopped mushrooms and shredded carrots sautéed with cabbage for a meaty texture without meat.
• Spicy kick: Add a teaspoon of sriracha or chili flakes to the filling or mix some hot sauce into the mustard dipping sauce for those who love heat.
• Air fryer adaptation: Brush the egg rolls lightly with oil and cook at 400°F (200°C) for 10-12 minutes, flipping halfway, for a lighter version that’s still crispy.
• Gluten-free option: Use rice paper wrappers instead of traditional egg roll wrappers and tamari instead of soy sauce.
• Personal twist: I once added a handful of shredded sharp cheddar cheese to the filling for a gooey surprise that was a family hit.

Feel free to get creative—these egg rolls are a fantastic canvas for flavors. Just keep an eye on moisture levels to maintain that crispy finish.

Serving & Storage Suggestions

These crispy corned beef egg rolls taste best fresh and hot, straight from the fryer, but here’s what I do when I want to save some for later:

• Serving: Serve warm with the tangy mustard dipping sauce on the side. They pair beautifully with a crisp green salad or simple pickles to balance the richness.
• Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to a month. Fry straight from frozen, adding a minute or two to the cooking time.
• Reheating: To regain crispiness, reheat in a 375°F (190°C) oven or air fryer for 5-7 minutes instead of microwaving, which makes them soggy.
• Flavor development: The filling flavors intensify slightly after resting, but crunch is always best fresh.

Nutritional Information & Benefits

Each crispy corned beef egg roll (one serving) roughly contains:

Calories	220 kcal
Protein	12g
Fat	14g
Carbohydrates	10g
Fiber	1.5g

Corned beef is a good source of protein and iron, helping keep you energized. Cabbage adds fiber and vitamin C, while the mustard sauce provides antioxidants from mustard seeds and apple cider vinegar. For those watching carbs, these can fit into a moderate-carb diet when enjoyed in moderation. Just a heads-up: egg roll wrappers contain gluten, so swap rice paper if you’re gluten-sensitive.

Conclusion

All in all, this crispy corned beef egg rolls recipe with easy tangy mustard sauce is worth every crunchy, savory bite. It’s a simple, satisfying way to turn leftover corned beef or deli finds into something exciting and crowd-pleasing. I love how quickly it comes together and how it feels like a treat every single time.

Feel free to customize the filling, tweak the sauce, or even play with cooking methods to make it your own. I’d love to hear how you put your spin on it, so don’t be shy—drop a comment or share your photos! Trust me, once you try these, you’ll be coming back for seconds (and maybe thirds!).

FAQs About Crispy Corned Beef Egg Rolls

Can I use fresh corned beef for this recipe?

Absolutely! Leftover cooked corned beef works best, but if you have fresh corned beef, cook and shred it first before using.

What’s the best way to prevent egg rolls from bursting during frying?

Don’t overfill them and make sure to seal the edges tightly with water. Also, keep the oil temperature steady around 350°F (175°C).

Can I bake these egg rolls instead of frying?

Yes! Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway for even crispiness.

Is there a vegetarian alternative for the filling?

Definitely! Use a mix of mushrooms, carrots, and cabbage sautéed with soy sauce for a tasty meat-free version.

How long can I store leftover egg rolls?

Store in the fridge for up to 3 days and reheat in the oven or air fryer to keep them crispy.

Print