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Irish Egg Rolls

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We love egg rolls and I’m sure you do too.

So when it came time to figure out what to do with our left over Corned Beef, I decided to make up a batch of egg rolls.

Now I made a traditional Corned Beef and Cabbage which included potatoes, carrots and cabbage.

So that is what I used in my egg rolls.

However, I suggest you use what you have because these will taste great no matter how you make them!

I loved these just as they were, my husband on the other hand, wished there was a gravy to dip them into.

If you are a gravy person like him, whip up some tasty gravy using up the juices from your brisket.


Irish Egg Rolls

Irish Egg Rolls


  • 4 ounces chopped corned beef
  • 1 cup chopped steamed cabbage
  • 1 cup diced cooked potatoes
  • 1 cup diced cooked carrot
  • 8 egg roll wrappers
  • Oil - Vegetable or Canola


Heat oil in a deep fryer or small pot to 375* or until oil bubbles around handle of a wooden spoon.
Lay out a single wonton wrapper.
Place 1/4 - 1/2 cup corned beef, carrots and potatoes in the center of egg roll.
Roll according to package directions.
Wet edges and seal shut.
Continue to do this to all egg rolls.
Place egg rolls into hot (only a few at a time) and cook turning until golden brown.
Remove from oil and set on paper towel.

Recipe adapted from All Recipes


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Mary (The Godmother @ Goodie Godmother)

Wednesday 25th of February 2015

How cute are these! They would be so perfect for a St. Patrick's Day party or football game.


Monday 2nd of March 2015

Thank you so much Mary! They are easy and a perfect way to use the leftover Corned Beef!!

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