Corned Beef Egg Rolls

These corned beef egg rolls are stuffed with melty Swiss cheese, corned beef, and coleslaw tucked inside a crispy fried shell. This recipe is a game-changer for using up leftover corned beef!

Why this recipe works

While similar, these corned beef egg rolls are in fact different from our reuben egg rolls recipe with a slight change of ingredients. Instead of sauerkraut, we’re tucking crisp coleslaw inside reminiscent of a hearty plate of classic corned beef and cabbage.

The crispy crunchy outer shell makes way for a tender bite of cabbage and salty beef – these suckers are downright delicious. I would even say they are superior to making a sandwich out of your corned beef leftovers!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CORNED BEEF – This recipe is perfect for using leftover corned beef! However, you can get sliced corned beef from the deli and chop it up. If the corned beef is stringy, give it a few coarse chops to break it up.

COLESLAW – We used the prebagged shredded coleslaw mix from the grocery store to make things easier. If you prefer, you can always purchase a head of cabbage and finely shred it yourself. Use leftover shredded coleslaw mix to make pulled pork sandwiches or BBQ chicken sliders!

WRAPPER – Be sure to use egg roll wrappers for this recipe, not wonton wrappers. Egg roll wrappers are larger and will fit more filling inside while also being sturdy enough to hold it all together.

How to Make Corned Beef Egg Rolls

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Add coleslaw mix and season to taste with garlic salt and pepper. Saute for 2-3 minutes, until slaw is tender crisp.
3. Place egg roll wrappers onto a flat work surface.
4. To the center of the egg roll wrapper add Swiss cheese, cooked coleslaw, and corned beef.
5. Using some water on your finger, wet all edges of the egg roll wrapper.
6. Fold two sides of the egg roll wrapper over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
7. Preheat the deep fryer to 375 F. We use this laser thermometer and absolutely love it!
8. Working in batches, fry for 5-7 minutes. Egg rolls will be browned and begin floating to the top.
9. Drain on paper towels.

Frequently Asked Questions & Expert Tips

Store any leftover egg rolls in an air-tight container kept in the refrigerator for up to 3 days. I like to reheat mine in the air fryer, but you can also reheat them in a 350F oven until warmed through to keep the shell crisp.

Yes, you can freeze the egg rolls either cooked or uncooked. To freeze them uncooked, carefully place them in a large ziptop bag in a single layer. Freeze for up to 2 months. Allow them to thaw in the refrigerator overnight. Bring them to room temp before frying. Freeze any cooked egg rolls in an air-tight container or large ziptop bag. Thaw overnight in the fridge and reheat in the air fryer or oven at 350F.

Serving Suggestions

Serve corned beef egg rolls with a dipper such as Thousand Island dressing, Russian dressing, or a creamy mustard aioli – perfect for game day, New Year’s parties, or really any occasion!

As mentioned above, these are one of our favorite ways to use up leftover corned beef from dinner or St. Patrick’s Day celebrations. Enjoy!

More Related Recipes

• Reuben Egg Rolls
• Big Mac Egg Rolls
• Corned Beef Sandwich
• Corned Beef Hash

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