Crispy Corned Beef Egg Rolls with Coleslaw & Swiss Cheese: The Ultimate Leftover Recipe!
Prepare to have your taste buds amazed with these incredible Corned Beef Egg Rolls! This recipe ingeniously takes classic flavors and wraps them in a crispy, golden-fried shell, creating an appetizer or snack that’s truly hard to resist. Each bite offers a delightful crunch, followed by a savory explosion of tender corned beef, rich, melty Swiss cheese, and the refreshing crispness of coleslaw. It’s not just a delicious treat; it’s also a game-changer for utilizing any leftover corned beef you might have from holiday meals or family dinners, elevating it beyond the usual sandwich.
Why These Corned Beef Egg Rolls Are a Must-Try
While you might be familiar with the classic Reuben Egg Roll, our Corned Beef Egg Rolls offer a distinct and equally delightful experience with a subtle yet significant change in ingredients. Instead of the tangy sauerkraut found in Reuben variations, we opt for fresh, crisp coleslaw. This substitution not only adds a lovely texture contrast but also gives a nod to a traditional plate of corned beef and cabbage, making these egg rolls feel both familiar and excitingly new.
The magic of this recipe lies in the interplay of textures and flavors. The incredibly crispy, crunchy outer shell gives way to a warm, savory filling where the salty, tender corned beef perfectly complements the sweet and tangy notes of the sautéed cabbage and the creamy, gooey Swiss cheese. These aren’t just “good”; they are downright delicious and incredibly satisfying. In fact, many find them superior to simply making a sandwich with their corned beef leftovers. They’re mess-free, portable, and pack a punch of flavor, making them ideal for parties, game days, or a fun family meal.
Essential Ingredients for Your Crispy Egg Rolls
Gathering your ingredients is the first step to creating these delightful egg rolls. While we’ll provide a printable version of the full recipe with precise measurements at the end of this post, here’s a detailed look at what you’ll need and why each component is crucial to the success of this dish.
Ingredient Spotlight & Expert Substitution Tips
- CORNED BEEF: This recipe truly shines when you use leftover corned beef, allowing you to give new life to a classic meal. Its rich, salty flavor is the star of the show. If you don’t have leftovers, don’t worry! You can easily purchase pre-sliced corned beef from your local deli and chop it into smaller, manageable pieces. If the corned beef is very stringy, a few coarse chops will help break it down for a better texture in your egg rolls. Aim for about 1 pound of cooked and shredded corned beef for this recipe.
- COLESLAW: For convenience and speed, we recommend using a pre-bagged shredded coleslaw mix from the grocery store. This blend of shredded green and red cabbage, often with carrots, provides the perfect tender-crisp texture once lightly sautéed. However, if you prefer to go the extra mile, feel free to purchase a fresh head of cabbage (or a mix of green and red) and finely shred it yourself. This can offer an even fresher crunch. Don’t let any leftover shredded coleslaw mix go to waste! It’s fantastic for making delicious pulled pork sandwiches or BBQ chicken sliders.
- SWISS CHEESE: The role of Swiss cheese here is to add a creamy, nutty, and wonderfully melty element that binds the filling together and enhances the overall savory profile. Its mild, slightly sweet flavor pairs beautifully with the corned beef and coleslaw. Shredded Swiss cheese melts evenly and integrates well into the filling. If Swiss cheese isn’t your favorite or isn’t available, provolone or even a mild white cheddar could be suitable alternatives, though the distinct flavor of Swiss is highly recommended for this recipe.
- EGG ROLL WRAPPERS: This is a crucial detail: be absolutely sure to use egg roll wrappers, not wonton wrappers! Egg roll wrappers are significantly larger and thicker, which is essential for holding the generous amount of filling in these robust egg rolls. Their sturdiness ensures they won’t tear during assembly and will achieve that satisfyingly crispy golden-brown exterior when fried. Wonton wrappers are much smaller and too delicate for this recipe.
- OLIVE OIL, GARLIC SALT, BLACK PEPPER: These are your basic seasonings to sauté the coleslaw, enhancing its flavor before it goes into the egg rolls. Adjust quantities to your personal taste. Garlic salt adds a foundational savory note, while black pepper provides a hint of warmth.
Step-by-Step Guide: Crafting Your Delicious Corned Beef Egg Rolls
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe with ease. For a convenient printable version, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Prepare the Coleslaw: Heat olive oil in a large skillet over medium-high heat until it begins to shimmer. Add your coleslaw mix to the hot oil and season generously with garlic salt and black pepper to taste. Sauté for 2-3 minutes, stirring occasionally, until the coleslaw is tender-crisp – you want it softened but still retaining some of its refreshing crunch. This step infuses the cabbage with flavor and slightly wilts it, making it easier to wrap.
- Lay Out Wrappers: Carefully place individual egg roll wrappers onto a clean, flat work surface. It’s helpful to work in batches of 2-3 at a time to keep the wrappers from drying out.
- Assemble the Filling: To the center of each egg roll wrapper, layer the ingredients in this order: first, a portion of shredded Swiss cheese, then a spoonful of the warm, sautéed coleslaw, and finally, a generous amount of shredded corned beef. Ensure not to overfill, leaving enough space around the edges for proper sealing.
- Wet the Edges: Dip your finger in a small bowl of water and lightly moisten all four edges of the egg roll wrapper. This creates a seal when folded, preventing the filling from escaping during frying.
- Fold and Roll: Take two opposite sides (left and right) of the egg roll wrapper and fold them inwards over the filling, meeting in the middle. Then, bring one of the open ends (the one closest to you) up and over the filling. Use your fingers to tuck the end of the wrapper snugly under the filling as you begin to roll it upwards. Continue rolling the wrapper all the way to the other end, creating a tight, neat egg roll. The moistened edges should seal securely.
- Preheat the Fryer: Preheat your deep fryer to 375°F (190°C). Achieving the correct oil temperature is crucial for crispy, non-greasy egg rolls. We highly recommend using a laser thermometer or a reliable candy thermometer to ensure accuracy.
- Fry to Golden Perfection: Working in small batches to avoid overcrowding the fryer and dropping the oil temperature, carefully place the egg rolls into the hot oil. Fry for 5-7 minutes, or until they are beautifully browned and crisp, and begin to float to the top. The filling is already cooked, so you’re mainly looking for that perfect golden exterior and melted cheese.
- Drain and Serve: Once fried, carefully remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps maintain their crispness. Serve immediately with your favorite dipping sauce!
Frequently Asked Questions & Expert Tips for Success
To maintain their best quality, store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. While they are best enjoyed fresh, they still make for a delicious snack or meal later. I find reheating them in an air fryer to be the superior method, as it brings back much of their original crispiness. Alternatively, you can reheat them in a preheated 350°F (175°C) oven until warmed through, which also helps keep the shell crisp, unlike a microwave which can make them soggy.
Absolutely! These egg rolls are great for making ahead and freezing, whether cooked or uncooked.
- To freeze uncooked egg rolls: Arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Then, carefully transfer them to a large freezer-safe ziptop bag or airtight container, ensuring they don’t stick together. Freeze for up to 2 months. When ready to cook, thaw them overnight in the refrigerator, and bring them to room temperature for about 30 minutes before frying. Frying from frozen might result in uneven cooking or the outside browning too quickly.
- To freeze cooked egg rolls: Allow them to cool completely after frying. Then, place them in an airtight container or a large freezer-safe ziptop bag, separating layers with parchment paper if needed. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the air fryer or oven at 350°F (175°C) until hot and crispy.
Yes, for a slightly healthier alternative, you can absolutely bake or air fry these!
- Air Fryer Method: Preheat your air fryer to 375°F (190°C). Lightly brush the egg rolls with a little olive oil or spray with cooking spray. Place them in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 10-15 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on your air fryer model.
- Oven Method: Preheat your oven to 400°F (200°C). Place the prepared egg rolls on a baking sheet lined with parchment paper. Lightly brush or spray them with olive oil. Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crisp. While they won’t be quite as crispy as deep-fried, they’ll still be delicious!
Corned beef egg rolls pair wonderfully with a variety of creamy and tangy dipping sauces. Classic choices include:
- Thousand Island Dressing: Its sweet and tangy profile with a hint of relish is a perfect match.
- Russian Dressing: Similar to Thousand Island but often with a sharper, spicier kick from horseradish.
- Creamy Mustard Aioli: A simple mix of mayonnaise, Dijon mustard, and a squeeze of lemon juice.
- Spicy Mayo: Combine mayonnaise with sriracha or your favorite hot sauce for a fiery kick.
- Honey Mustard: For those who prefer a sweeter, milder contrast.
Perfect Occasions and Serving Inspirations
These Corned Beef Egg Rolls are incredibly versatile and perfect for almost any occasion. They make a fantastic appetizer for game day parties, holiday gatherings, or as a unique finger food for New Year’s celebrations. With their savory filling and satisfying crunch, they’re guaranteed to be a crowd-pleaser. Beyond appetizers, they can also serve as a fun and hearty lunch or a light dinner when paired with a fresh side salad.
As mentioned earlier, these egg rolls are one of our absolute favorite and most creative ways to use up any leftover corned beef you might have from a big dinner, especially after St. Patrick’s Day festivities. Instead of letting those delicious leftovers sit in the fridge, transform them into something entirely new and exciting! Don’t forget to serve them with your favorite dipping sauce, such as a tangy Thousand Island, a zesty Russian dressing, or a homemade creamy mustard aioli to truly elevate the experience. Enjoy these delicious bites!
Discover More Delicious Recipes
If you love creative and flavorful recipes like these Corned Beef Egg Rolls, be sure to check out some of our other popular creations:
- Reuben Egg Rolls – The classic with sauerkraut!
- Big Mac Egg Rolls – A fun, fast-food inspired twist.
- Corned Beef Sandwich – For those who appreciate the traditional.
- Corned Beef Hash – Another excellent way to use up leftovers for breakfast or brunch.
I absolutely love to bake and cook, and it brings me so much joy to share my kitchen experiences and culinary creations with all of you! Remembering to come back each day to check for new recipes can be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes directly in your inbox!
Corned Beef Egg Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tablespoons olive oil
- 9 ounces coleslaw mix 4 cups
- garlic salt to taste
- black pepper to taste
- 11 egg roll wrappers
- 1 pound corned beef cooked and shredded
- 6 ounces shredded Swiss cheese
Things You’ll Need
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Large skillet
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Deep fryer
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Candy thermometer
Before You Begin
- 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.
- You may have some corned beef leftover, depending on how fat you make your egg rolls.
- 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.
Instructions
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Heat olive oil in skillet over medium-high heat until shimmering.
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Add coleslaw mix and season to taste with garlic salt and pepper. Saute for 2-3 minutes, until slaw is tender crisp.
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Place egg roll wrappers onto a flat work surface.
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To the center of the egg roll wrapper add Swiss cheese, cooked coleslaw, and corned beef.
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Using some water on your finger, wet all edges of the egg roll wrapper.
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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.
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Preheat deep fryer to 375 F.
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Working in batches, fry for 5-7 minutes. Egg rolls will be browned and begin floating to the top.
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Drain on paper towels.
Expert Tips & FAQs
- 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.
- 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.