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Crispy Corned Beef Egg Rolls Recipe with Easy Tangy Mustard Sauce

crispy corned beef egg rolls - featured image
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These crispy corned beef egg rolls feature a crunchy wrapper and a savory filling of finely chopped corned beef, sautéed cabbage, and onions, served with a tangy mustard dipping sauce. Perfect for quick snacks, potlucks, or family gatherings.

Ingredients

Scale
  • 2 cups cooked corned beef, finely chopped (about 300g)
  • 2 cups cabbage, finely shredded (about 150g)
  • 3 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil (optional)
  • Egg roll wrappers (square or round)
  • Vegetable oil, for frying
  • For the tangy mustard dipping sauce:
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons mayonnaise
  • Salt and pepper, to taste

Instructions

  1. Finely chop 2 cups of cooked corned beef. Shred 2 cups of cabbage thinly and slice 3 green onions. Mince 1 garlic clove. (About 10 minutes)
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add garlic and green onions; cook for 1 minute until fragrant. Add cabbage and cook for 3-4 minutes until slightly softened but still crisp.
  3. Stir in chopped corned beef, 1 tablespoon soy sauce, and 1 teaspoon sesame oil if using. Cook for 3 minutes, letting flavors meld and excess moisture evaporate. Remove from heat and let cool slightly.
  4. Lay one egg roll wrapper flat. Place about 2 tablespoons of filling near one corner. Fold the corner over the filling, fold in sides tightly, and roll up firmly, sealing the edge with a dab of water. Repeat with remaining wrappers and filling. (About 15 minutes)
  5. Pour 2 inches of vegetable oil into a heavy-bottomed pot or deep pan. Heat to 350°F (175°C). Use a thermometer for accuracy.
  6. Carefully lower 3-4 egg rolls into hot oil without overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining egg rolls.
  7. Whisk together ¼ cup Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, and 2 tablespoons mayonnaise in a small bowl. Season with salt and pepper to taste.
  8. Serve the crispy corned beef egg rolls warm with the tangy mustard dipping sauce on the side.

Notes

If the filling feels too wet, add a teaspoon of cornstarch during sautéing to thicken. Maintain oil temperature at 350°F (175°C) to avoid soggy or burnt egg rolls. Seal wrappers well with water to prevent bursting. For a lighter version, use an air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: corned beef egg rolls, crispy egg rolls, tangy mustard sauce, appetizer, snack, easy recipe, potluck recipe

Find it online: https://zoeplate.com/crispy-corned-beef-egg-rolls-recipe-with-easy-tangy-mustard-sauce/