Corned Beef Egg Roll: A Delicious and Easy Recipe

Corned beef egg roll – just the name alone conjures up images of crispy, savory goodness, doesn’t it? Forget everything you thought you knew about traditional egg rolls because this fusion dish is about to blow your mind! Imagine the salty, tender delight of corned beef, the tangy kick of sauerkraut, and the creamy smoothness of Swiss cheese, all nestled snugly inside a perfectly fried, golden-brown wrapper.

While the exact origins of the corned beef egg roll are shrouded in mystery, it’s widely believed to be a delicious byproduct of the American St. Patrick’s Day celebrations. Corned beef and cabbage, a staple of the holiday, often leaves leftovers begging to be repurposed. Enterprising cooks, inspired by the popularity of Chinese-American cuisine, cleverly combined these Irish-American flavors into the iconic egg roll format.

What’s not to love? The combination of textures is simply irresistible – the satisfying crunch of the wrapper gives way to the soft, flavorful filling. The salty, savory, and slightly sour notes create a symphony of flavors that dance on your palate. Plus, these corned beef egg rolls are surprisingly easy to make, perfect for a quick appetizer, a fun party snack, or even a unique twist on a weeknight dinner. Get ready to experience a culinary adventure that’s both comforting and exciting!

this Recipe

Ingredients:

• 1 pound Corned Beef, cooked and shredded
• 1 cup Sauerkraut, drained and chopped
• 1/2 cup Swiss Cheese, shredded
• 1/4 cup Thousand Island Dressing
• 1 tablespoon Dijon Mustard
• 1 teaspoon Caraway Seeds
• 1 package (12 count) Egg Roll Wrappers
• 1 large Egg, beaten (for egg wash)
• Vegetable Oil, for frying
• Optional: Additional Thousand Island Dressing, for dipping

Preparing the Filling:

Alright, let’s get started with the heart of our egg rolls – the delicious filling! This is where all the magic happens, so pay close attention to the details. We want a flavorful and well-combined mixture that will make your taste buds sing.

1. Shred the Corned Beef: If you haven’t already, make sure your corned beef is cooked and cooled. The easiest way to shred it is with two forks. Simply pull the meat apart, following the grain, until you have nice, even shreds. We want about 1 pound of shredded corned beef for this recipe. Don’t worry if you have a little extra; you can always sneak a bite!

2. Prepare the Sauerkraut: Sauerkraut can be a bit watery, so it’s crucial to drain it well. Place the sauerkraut in a fine-mesh sieve and press down to remove as much excess liquid as possible. Then, give it a rough chop. This will make it easier to incorporate into the filling and prevent the egg rolls from becoming soggy.

3. Combine the Ingredients: In a large mixing bowl, combine the shredded corned beef, drained and chopped sauerkraut, shredded Swiss cheese, Thousand Island dressing, Dijon mustard, and caraway seeds.

4. Mix Thoroughly: Use a spoon or spatula to mix all the ingredients together until they are evenly distributed. Make sure the Thousand Island dressing and Dijon mustard are well incorporated, as these will bind the filling and add a lovely tang. Taste the filling and adjust seasonings as needed. You might want a pinch of salt or pepper, but remember that corned beef is already quite salty, so go easy!

5. Chill the Filling (Optional): While not strictly necessary, chilling the filling for about 30 minutes in the refrigerator can make it easier to work with. The cheese will firm up slightly, and the flavors will meld together even more. This step is especially helpful if you’re making the egg rolls ahead of time.

Assembling the Egg Rolls:

Now comes the fun part – wrapping the egg rolls! This might seem a little intimidating at first, but with a little practice, you’ll be a pro in no time. The key is to work carefully and ensure the egg rolls are sealed tightly to prevent them from bursting during frying.

1. Prepare Your Workspace: Set up a clean and dry workspace. Have your egg roll wrappers, filling, beaten egg (egg wash), and a small bowl of water readily available. Cover the egg roll wrappers with a damp paper towel to prevent them from drying out while you work.

2. Position the Wrapper: Place one egg roll wrapper on your work surface in a diamond shape, with one point facing you.

3. Add the Filling: Spoon about 1/4 cup of the corned beef filling onto the center of the wrapper. Don’t overfill, or the egg roll will be difficult to close and may burst during frying. Shape the filling into a log shape.

4. Fold the Bottom Corner: Fold the bottom corner of the wrapper up and over the filling, tucking it tightly under the filling. This creates a secure base for the egg roll.

5. Fold the Sides: Fold the left and right corners of the wrapper inward, towards the center. Press firmly to seal the edges. This will prevent the filling from escaping during frying.

6. Roll and Seal: Brush the top corner of the wrapper with the beaten egg (egg wash). This will act as a glue to seal the egg roll. Roll the egg roll tightly away from you, until you reach the top corner. Press firmly to seal the seam.

7. Repeat: Repeat steps 2-6 with the remaining egg roll wrappers and filling. As you finish each egg roll, place it on a baking sheet lined with parchment paper to prevent sticking. Cover the finished egg rolls with a damp paper towel to keep them from drying out.

Frying the Egg Rolls:

Time to get these babies golden brown and crispy! Frying is the best way to achieve that perfect texture, but it’s important to maintain the correct oil temperature to ensure even cooking and prevent the egg rolls from becoming greasy.

1. Heat the Oil: Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of egg roll wrapper into it. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.

2. Fry in Batches: Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls. Aim for about 3-4 egg rolls per batch, depending on the size of your pot.

3. Fry Until Golden Brown: Fry the egg rolls for about 3-4 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.

4. Remove and Drain: Use a slotted spoon or tongs to carefully remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil. This will help them stay crispy.

5. Repeat: Repeat steps 2-4 with the remaining egg rolls.

Serving and Enjoying:

Congratulations, you’ve made delicious corned beef egg rolls! Now it’s time to enjoy the fruits of your labor. Serve them hot and crispy with your favorite dipping sauce. I personally love them with extra Thousand Island dressing, but you can also try them with spicy mustard, Russian dressing, or even a creamy horseradish sauce.

Serving Suggestions:

• Serve immediately for the best crispy texture.
• Arrange the egg rolls on a platter and garnish with fresh parsley or green onions.
• Offer a variety of dipping sauces to suit different tastes.
• These egg rolls make a great appetizer for parties or a fun snack for game day.

Storage:

• Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result.

Tips and Tricks:

• For extra crispy egg rolls, double-fry them. After the first frying, let them cool slightly, then fry them again for a minute or two until they are even more golden brown.
• If you’re short on time, you can use pre-shredded Swiss cheese and pre-made Thousand Island dressing.
• Don’t be afraid to experiment with the filling! You can add other ingredients like chopped pickles, onions, or even a little bit of hot sauce for a kick.
• Make sure the oil is hot enough before adding the egg rolls. If the oil is too cool, the egg rolls will absorb too much oil and become greasy.
• Don’t overcrowd the pot when frying. This will lower the oil temperature and result in uneven cooking.

Enjoy your homemade corned beef egg rolls! I hope you love them as much as I do. They’re a fun and

Conclusion:

Well, there you have it! This isn’t just another recipe; it’s a culinary adventure waiting to happen. I truly believe these corned beef egg rolls are a must-try for anyone looking to elevate their appetizer game or simply craving a unique and satisfying snack. The crispy, golden exterior gives way to a savory, melt-in-your-mouth filling that’s bursting with flavor. The combination of tender corned beef, tangy sauerkraut, and creamy Swiss cheese is simply irresistible. Trust me, once you take that first bite, you’ll be hooked!

But the fun doesn’t stop there! These egg rolls are incredibly versatile. For a classic pairing, serve them with a side of Thousand Island dressing for dipping. The sweetness and tang of the dressing perfectly complement the richness of the corned beef and cheese. Or, if you’re feeling adventurous, try a spicy mustard or even a horseradish cream sauce for an extra kick.

Looking for variations? Absolutely! Feel free to experiment with different cheeses. Gruyere or provolone would be delicious substitutes for Swiss. You could also add some diced pickles or jalapeños to the filling for a bit of extra zest. If you’re not a fan of sauerkraut, try using coleslaw instead for a sweeter and crunchier filling. And for those who prefer a lighter option, these egg rolls can also be baked instead of fried. Simply brush them with oil and bake at 375°F (190°C) until golden brown and crispy.

These corned beef egg rolls are perfect for any occasion, from casual get-togethers to festive celebrations. They’re a guaranteed crowd-pleaser and a great way to impress your friends and family with your culinary skills. Plus, they’re surprisingly easy to make, even for beginner cooks. The recipe is straightforward and the ingredients are readily available at most grocery stores.

Why You Absolutely Need to Make These:

* Unforgettable Flavor: The combination of corned beef, sauerkraut, and Swiss cheese is a match made in heaven.
* Perfect Texture: Crispy on the outside, gooey and flavorful on the inside.
* Versatile: Easily customizable to suit your taste preferences.
* Crowd-Pleasing: A guaranteed hit at any party or gathering.
* Easy to Make: Even beginner cooks can master this recipe.

Don’t Just Take My Word For It!

I’m so confident that you’ll love these egg rolls that I urge you to give them a try. I’ve poured my heart into perfecting this recipe, and I know you won’t be disappointed. So, gather your ingredients, roll up your sleeves, and get ready to create some culinary magic.

And most importantly, I want to hear about your experience! Did you try any variations? What dipping sauce did you use? Did your family and friends love them as much as I do? Share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking, and enjoy your delicious corned beef egg rolls! I hope this recipe becomes a new favorite in your household, bringing joy and deliciousness to your table for years to come. Remember to have fun and experiment with different flavors to make it your own!