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Transform your leftover corned beef & cabbage into delicious egg rolls – an easy recipe for a tasty twist! Whether you’ve made Slower Cooker Corned Beef and Cabbage, or Sous Vide Corned Beef, you just might have some leftovers. Maybe you’ll turn them into Irish Nachos.
I love egg roll recipes, as you can tell here, here and here, and I thought, why not turn corned beef and cabbage into a fun appetizer? It’s delicious, and a great way to use up any leftover corned beef. In addition, these freeze beautifully, so that you can pull one or two out at a time for a quick lunch or healthy snack.
For this recipe, I used my Deluxe Air Fryer and Rapid-Prep Mandoline:
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You can cut ingredients with confidence—our Mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!
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Let’s jump right in!
Ingredients
- 2 carrots julienned or diced
- 2 cloves garlic diced
- 1 onion diced
- ½ head small cabbage shredded
- 1 tablespoon butter
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- 16-20 ounces leftover corned beef
- 14 egg roll wrappers
- Water to brush wrappers
Instructions
Prepare your vegetables.
Heat butter in skillet over medium-high heat until shimmering. Add onions, carrots, and cabbage. Cook 4-5 minutes, until onion is translucent. Add garlic, cooking until fragrant, about one minute. Remove from heat, then stir in corned beef.
Make Egg Rolls:
Take one egg roll wrapper and place in diamond shape. Brush edges of wrapper with water. Place 2-3 tablespoons of corned beef mixture onto the bottom of the wrapper, being sure to leave approximately 1.5 inches of space at the bottom of the wrapper.
Fold the bottom portion of the wrapper over the mixture, then roll once. Press down both sides close to corned beef, then fold the sides in like an envelope. Roll to the top, set aside. Continue to do this until all egg rolls are prepared.
Spray egg rolls lightly with oil, then place on air fryer trays. Air Fry 14-16 minutes, until wrappers are crispy, switching trays halfway through.
Serve with spicy mustard on the side.
Corned Beef and Cabbage Egg Rolls (Video)
Equipment
Ingredients
Ingredients
- 2 carrots julienned or diced
- 2 cloves garlic diced
- 1 onion diced
- ½ head small cabbage shredded
- 1 tablespoon butter
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- 16-20 ounces leftover corned beef
- 14 egg roll wrappers
- Water to brush wrappers
Instructions
Instructions
- Prepare your vegetables. Heat butter in skillet over medium-high heat until shimmering. Add onions, carrots, and cabbage. Cook 4-5 minutes, until onion is translucent. Add garlic, cooking until fragrant, about one minute. Remove from heat, then stir in corned beef.2 carrots julienned or diced, 2 cloves garlic diced, 1 onion diced, ½ head small cabbage shredded, 1 tablespoon butter, ½ teaspoon kosher salt or to taste, ¼ teaspoon black pepper or to taste, 16-20 ounces leftover corned beef
Make Egg Rolls:
- Take one egg roll wrapper and place in diamond shape. Brush edges of wrapper with water. Place 2-3 tablespoons of corned beef mixture onto the bottom of the wrapper, being sure to leave approximately 1.5 inches of space at the bottom of the wrapper.14 egg roll wrappers, Water to brush wrappers
- Fold the bottom portion of the wrapper over the mixture, then roll once. Press down both sides close to corned beef, then fold the sides in like an envelope. Roll to the top, set aside. Continue to do this until all egg rolls are prepared.
- Spray egg rolls lightly with oil, then place on air fryer trays. Air Fry 14-16 minutes, until wrappers are crispy, switching trays halfway through.
- Serve with spicy mustard on the side.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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