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Irish Egg Rolls

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 egg rolls
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1 pound leftover homemade Corned Beef and Cabbage, recipe follows

1/2 cup chopped cooked carrots

Kosher salt and freshly ground black pepper

8 cups (2 quarts) peanut oil 

8 large wonton wrappers 

8 slices aged Swiss cheese 

Stout mustard, for dipping 

Corned Beef and Cabbage:

One 3-pound corned beef brisket (uncooked), in brine

16 cups cold water

2 bay leaves

2 teaspoons black peppercorns

4 whole allspice berries

2 whole cloves

1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small new potatoes (about 1 1/4 pounds), halved

Freshly ground black pepper

Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows

Horseradish Sauce:

3/4 cup mayonnaise

3/4 cup sour cream

1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)

1/2 teaspoon grated lemon zest

2 teaspoons kosher salt

Freshly ground black pepper


  1. Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
  2. Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
  3. Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.
  4. In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!

Corned Beef and Cabbage:

Yield: about 6 to 8 main course servings
  1. Preheat the oven to 300 degrees F.
  2. Place the corned beef in a colander in the sink and rinse well under cold running water.
  3. Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
  4. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
  5. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce.

Horseradish Sauce:

Yield: about 1 3/4 cups
  1. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
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