Corned Beef and Cabbage Egg Rolls


Every year my family looks forward to St. Patty’s Day….we just LOVE corned beef and cabbage!  It’s something we don’t really enjoy all year round but maybe we should!  It’s such a yummy dinner!  But I always try to find new fun and fresh ways to make the same dinner, just…..different!

These egg rolls are so tasty and packed full of that corned beef and cabbage flavor we all love on St. Patrick’s day!  But why wait for just St. Patty’s day to enjoy that yummy corned beef meal!  You can make these egg rolls anytime!  You can serve as your main dish with a side of fresh steamed veggies or you can serve them at your next party as an appetizer!  Either way they will definitely be a hit!


Psssss… can also use any leftovers from your St. Patty’s day meal to make these delicious little devils!  You can use up your extra and still make a different meal!  Win, win!  Just make sure you leave room for dessert!  Check out my delicious shamrock shake!

Happy St. Patrick’s Day!



10-15 egg roll wrappers

2 cups shredded corned beef

3 cups of shredded cabbage (you can use your cooked cabbage too, if you are using leftovers, just be sure to cut down the cooking time in the pan, so it doesn’t turn to mush)

1/4 cup hoisin sauce

3 tablespoons of soy sauce

1 tablespoon teriyaki sauce

peanut or vegetable oil to fry in



On medium heat cook cabbage until it begins to soften.  (If you are using leftovers don’t put the cabbage in just yet, just add it after you added everything else.  That way it doesn’t cook into mush.)

Add in hoisin sauce, soy sauce and teriyaki sauce and mix until cabbage is coated.

Add in corned beef cook for about 10 minutes. (If you are using leftovers, add the corned beef to the pan and then add in all of the sauces and cook for 10 minutes.  And then at the last second toss in the cabbage (if its cooked) and give it a toss so everything is coated.)

Heat oil to 375°.

To assemble egg rolls, place a tablespoon of corned beef mixture in the center of the egg roll wrapper and fold in bottomed sideband carefully roll it up, pinch it closed.

Fry egg rolls for about 8 minutes, turning them occasionally. (or until golden brown)

Serve with soy sauce!