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Corned Beef & Cabbage Egg Rolls with Russian Dressing from Lemony Thyme

Corned Beef & Cabbage Egg Rolls {with Russian Dressing}.

Recipe inspiration you ask?  Day after St. Patrick’s Day leftovers meets an open package of wonton wrappers on the second shelf of the refrigerator…and the plotting begins.  By the time I woke up this morning they had formed a bond and a plan.  When I opened the fridge door the Ziploc bag of wonton wrappers had neatly made it’s way to the top of the container of leftover boiled dinner.  Clearly it was a case of love at first sight.

Corned Beef & Cabbage Egg Rolls

Who was I to doubt their intentions?

I simply julienned the leftover cooked carrots, cabbage and corned beef, then added some thinly sliced scallion.  Since I was using smaller wonton wrappers, instead of full sized egg roll wrappers, it didn’t take much to fill them up.

I turned the wrapper at an angle so I could fold in the points from each side, before bring up the bottom point and rolling.  A little water on the top edges sealed the rolls.

Corned Beef & Cabbage Egg Rolls1

Once they were rolled I cooked the egg rolls in batches in about a 1/2-inch of canola oil, seam side down, turning once so they were golden brown on each side.  It seems leftover corned beef dinner and wonton wrappers know a thing or two about Eating Out of the Fridge/Pantry and recipe creativity.  These egg rolls were absolutely delicious.

Corned Beef & Cabbage Egg Rolls with Russian Dressing

Our favorite use for leftover corned beef is the beloved Classic Reuben Sandwich, which we serve with B’s Homemade Russian Dressing.  That dressing seemed like a natural pairing for our Corned Beef & Cabbage Egg Rolls.  It was.

Corned Beef & Cabbage Egg Rolls with Russian Dressing2

Be sure to check out our New England Boiled Dinner recipe for instructions on how to prepare Corned Beef & Cabbage.

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Corned Beef & Cabbage Egg Rolls {with Russian Dressing}
Prep time
Cook time
Total time
  • Wonton Wrappers
  • corned beef, cooked & cut across the grain into thin strips
  • carrots, cooked & julienne cut
  • cabbage, cooked & julienne cut
  • scallions, thinly sliced
  • canola oil for frying
  • Homemade Russian Dressing (recipe link in post)
  1. Turn the wonton wrappers on an angle.
  2. Fill with 2-3 strips of each ingredient.
  3. Fold in the points from each side, before bring up the bottom point and rolling. Dab top edge with a little water to seal the roll.
  4. In a heavy bottom pan, fill ½-inch deep with canola oil and heat to 375 degrees.
  5. Fry egg rolls for about 1 minute per side or until golden brown. Remove from oil and drain on paper towels.
  6. Serve with Homemade Russian Dressing.



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