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Crispy Corned Beef Egg Rolls Recipe with Spicy Mustard

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A delicious and crispy snack combining savory corned beef and fresh cabbage wrapped in thin egg roll wrappers, served with a tangy and spicy homemade mustard dipping sauce.

Ingredients

Scale
  • 2 cups cooked corned beef, finely chopped or shredded
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/2 small yellow or white onion, finely diced
  • 2 cloves garlic, minced
  • Vegetable oil (canola or peanut oil preferred) for sautéing and frying
  • 12 large egg roll wrappers, thawed if frozen
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • Spicy Mustard Dipping Sauce:
  • 2 tablespoons whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Prepare the Filling: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add shredded cabbage and carrots. Stir frequently and cook until cabbage softens slightly but retains some crunch, about 4-5 minutes. Season lightly with salt and pepper.
  4. Mix in finely chopped corned beef and cook until heated through, about 2-3 minutes. Adjust seasoning if needed. Remove from heat and let cool for 5 minutes.
  5. Make the Spicy Mustard Sauce: In a small bowl, whisk together whole grain mustard, Dijon mustard, honey, cayenne pepper, and apple cider vinegar. Adjust cayenne to preferred spice level and set aside.
  6. Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you (diamond shape). Place about 2 tablespoons of filling near the bottom corner.
  7. Fold the bottom corner over the filling, then fold in both side corners snugly. Roll tightly towards the top corner, sealing the edge with egg wash. Repeat with remaining wrappers and filling.
  8. Fry the Egg Rolls: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower 3-4 egg rolls into hot oil, avoiding overcrowding.
  9. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even color.
  10. Remove egg rolls with a slotted spoon and drain on paper towels. Let cool slightly before serving with spicy mustard sauce.

Notes

Cool the filling before wrapping to prevent soggy wrappers. Maintain oil temperature at 350°F for perfect crispiness. For gluten-free, use rice paper wrappers and pan-fry gently. Avoid overcrowding the fryer to keep oil temperature steady. Egg wash helps seal wrappers tightly.

Nutrition

Keywords: corned beef egg rolls, crispy egg rolls, spicy mustard sauce, leftover corned beef recipe, party snacks, finger food

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