Description
Corned Beef Egg Rolls are a delicious fusion of tender corned beef, melted Swiss cheese, and crunchy coleslaw wrapped in crispy egg roll wrappers, served with a creamy mustard dipping sauce. Perfect as an appetizer or snack, these egg rolls bring a flavorful Detroit specialty to your table.
Ingredients
Units
Scale
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 teaspoon cider vinegar
Slaw
- 1 1/2 cups coleslaw mix
- 1 tablespoon cider vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Main Filling
- 6 ounces thinly sliced or shredded cooked corned beef brisket
- 4 ounces shredded Swiss cheese
- 8 egg roll wrappers
- 3 cups vegetable oil (for frying)
Instructions
- Prepare the Dipping Sauce. In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and 1 teaspoon cider vinegar until smooth. Set aside for flavors to meld.
- Make the Slaw. In a medium bowl, combine coleslaw mix, 1 tablespoon cider vinegar, granulated sugar, kosher salt, and ground black pepper. Toss well and set aside to marinate briefly.
- Assemble the Egg Rolls. Lay one egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of slaw in the center, top with about 3/4 ounce shredded corned beef and a sprinkle of Swiss cheese.
- Roll the Egg Rolls. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up towards the top corner and seal the edge with a little water to ensure it stays closed during frying.
- Heat the Oil. In a deep skillet or pot, heat vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer for accuracy to ensure crispy, non-greasy egg rolls.
- Fry the Egg Rolls. Carefully place 2-3 egg rolls into the hot oil, frying until golden brown and crisp, about 3 minutes per side. Do not overcrowd the pan. Remove and drain on paper towels.
- Serve. Let the egg rolls cool slightly before serving warm with the prepared mustard dipping sauce on the side.
Notes
- Use leftover cooked corned beef or deli-style brisket for authentic flavor and convenience.
- Shred the Swiss cheese finely to help it melt quickly inside the egg rolls.
- Ensure the egg roll wrappers are sealed well to prevent oil from seeping inside during frying.
- If preferred, baking at 400 degrees Fahrenheit for 15 minutes can be an alternative, turning halfway through for crispness.
- The dipping sauce can be made ahead and refrigerated for up to 2 days.
- For a lighter version, you can substitute mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 478 kcal
- Sugar: 2 g
- Sodium: 1171 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 63 mg
