Description
These Corned Beef and Cabbage Egg Rolls are a crispy, flavorful twist on the classic corned beef and cabbage dish. Filled with tender shredded corned beef, sautéed cabbage, carrots, and onions, then wrapped in crunchy egg roll wrappers and air fried to golden perfection. Perfect as an appetizer or main course, served with tangy Dijon mustard or creamy Thousand Island dressing for dipping.
Ingredients
Scale
Filling
- 1 tablespoon avocado oil (or olive oil), divided
- 1/2 cup shredded carrots
- 2 cups shredded cabbage
- 1/4 sweet yellow onion, diced
- 1 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds cooked corned beef, shredded
Egg Rolls
- 6-8 egg roll wrappers
Dipping Sauce Options
- Dijon mustard
- Thousand Island dressing
Instructions
- Sauté the Vegetables and Corned Beef: Heat a large cast iron skillet over medium-high heat. Add 1/2 tablespoon of avocado oil and swirl to coat the pan. Add the minced garlic and diced onion, sautéing for 1-2 minutes until the onions soften and the garlic becomes fragrant. Season with kosher salt and black pepper. Add the shredded carrots and cabbage, stirring occasionally until the cabbage softens slightly. Add the shredded corned beef to the pan, cover, and allow it to warm through thoroughly.
- Prepare the Egg Rolls: Lay an egg roll wrapper flat on a clean surface with a corner pointing toward you. Place approximately 1/4 cup of the cabbage mixture and a few pieces of corned beef in the center of the wrapper. Fold the two side corners inward over the filling, then fold the near corner upward over the filling, pressing firmly to compress the ingredients. Roll the wrapper tightly away from you, moistening the last corner with a little water to seal it shut. Repeat this process with the remaining filling and wrappers.
- Cook the Egg Rolls in the Air Fryer: Brush the prepared egg rolls lightly with the remaining avocado oil. Preheat the air fryer to 360 degrees Fahrenheit and spray the basket with nonstick cooking spray. Place 3-4 egg rolls seam-side down in the basket and air fry for 7 minutes. Flip the egg rolls and continue cooking for an additional 7 minutes, checking after 4 minutes to achieve the desired golden brown color. Remove the egg rolls once crispy and brown. Repeat with the remaining egg rolls.
- Serve: Serve the hot, crispy egg rolls immediately with your choice of Dijon mustard or Thousand Island dressing for dipping.
Notes
- This recipe works well using either a skillet or an air fryer for cooking.
- For a crispier egg roll, ensure to air fry at the recommended temperature and flip halfway through cooking.
- If you don’t have avocado oil, olive oil is a great substitute.
- Leftover egg rolls can be stored and reheated in the air fryer for crispiness.
- Adjust seasoning in the filling to your preference.
Nutrition
- Serving Size: 1 egg roll
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
