Description
Corned Beef and Cabbage Egg Rolls – a seriously delicious way to eat your corned beef and cabbage – stove top or air fryer methods included!
Ingredients
Scale
- 1 tablespoon avocado oil (olive oil works), divided
- 1/2 cup shredded carrots
- 2 cups shredded cabbage
- 1/4 sweet yellow onions, diced
- 1 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 lbs cooked corned beef, shredded
- 6–8 egg roll wrappers
- Dipping Sauce Options: dijon mustard or thousand island dressing
Instructions
- Bring a large cast iron skillet to medium-high heat. Add 1/2 tablespoon oil to the pan; swirl to coat. Add garlic and onions. Move around pan until they soften and garlic becomes fragrant, approx. 1-2 minutes. Season wth salt and pepper. Add carrots and cabbage. Move those around the pan until cabbage has softened a bit.
- Add corned beef to the pan and cover. Let corned beef warm through.
- Lay an egg roll wrapper flat on a clean work surface and position it so that one of the corners if pointed at you. Add approx. 1/4 cup cabbage and a few pieces of corned beef in the center of the egg roll wrapper. Fold the two side corners inward and then pull the corner that is closest to you up and over the filling, compressing it as much as you can. Continue to tightly roll away from you. Pause before you finish rolling and rub a little water on the last corner (so it sticks shut). Finish rolling. Repeat with remaining filling and wrappers.
- Place egg rolls on a plate and brush lightly with remaining oil.
- Spray inside of air fryer with olive oil and preheat to 360 degrees F. for 5 minutes.
- Place 3-4 egg rolls in the air, seam-side down. Let cook for 7 minutes, flip, and then cook another 4-7 minutes (but I would start taking a peak at them after 4 minutes to see how brown they are – each air fryer is a bit different). Remove from they are nice and brown.
- Repeat with remaining egg rolls.
- Serve with dijon mustard or thousand island dressing for dipping sauce.
Notes
- Stove Top: Heat 2 inches of oil in a pot or deep skillet until it reaches 350 degrees. Place the egg rolls in the skillet and fry for 3-5 minutes, turn occasionally so that they brown on all sides. Place on a plate lined with paper towels to absorb excess moisture.