Corned Beef Egg Roll Recipe

Corned beef: Shredded, savory meat that adds a rich flavor to the egg rolls.

Cabbage: Shredded, provides a crunchy texture and mild flavor.

Carrots: Shredded, adds sweetness and color to the filling.

Soy sauce: Adds a salty, umami flavor to the mixture.

Egg roll wrappers: Thin dough sheets used to wrap the filling.

Oil: Used for frying the egg rolls until golden brown.

When preparing the egg roll wrappers, ensure they are at room temperature to make them more pliable and easier to work with. This will help prevent tearing and make it easier to roll them tightly around the corned beef and vegetable mixture. Additionally, when sealing the edges, use a small amount of water to help the wrapper stick together, ensuring the egg rolls stay intact during frying.

• shredded corned beef - Substitute with shredded cooked brisket: Both have a similar texture and rich flavor, making brisket a good alternative.

• shredded corned beef - Substitute with shredded roast beef: Roast beef provides a similar meaty taste and can be easily shredded.

• shredded cabbage - Substitute with shredded lettuce: Lettuce can provide a similar crunch, though it has a milder flavor.

• shredded cabbage - Substitute with shredded kale: Kale offers a similar texture with a slightly different, more robust flavor.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a similar texture and can add a mild, slightly sweet flavor.

• shredded carrots - Substitute with shredded sweet potatoes: Sweet potatoes provide a similar texture with a sweeter taste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a similar salty and slightly sweet flavor, suitable for those avoiding soy.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers can be used similarly, though they are thinner and more delicate.

• egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers are smaller but can be used to make mini egg rolls.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• oil for frying - Substitute with canola oil: Canola oil is another good option for frying due to its high smoke point and neutral taste.

• Allow the corned beef egg rolls to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled egg rolls in an airtight container or wrap them tightly in plastic wrap.
  • Store in the refrigerator for up to 3 days.
  • To reheat, preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.

• For freezing:

  • Arrange the cooled egg rolls in a single layer on a baking sheet lined with parchment paper. Make sure they are not touching each other.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the egg rolls are frozen solid.
  • Transfer the frozen egg rolls to a freezer-safe bag or container. Label with the date and contents.
  • Store in the freezer for up to 2 months.

• To reheat frozen egg rolls:

  • Preheat your oven to 375°F (190°C).
  • Place the frozen egg rolls on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, or until heated through and crispy. You may need to flip them halfway through the baking time to ensure even crispiness.
  • Alternatively, you can reheat them in an air fryer at 375°F (190°C) for about 10-12 minutes, shaking the basket halfway through.

• For best results, avoid microwaving the egg rolls as it can make them soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the corned beef egg rolls on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the egg rolls with oil to help them crisp up.
  4. Bake for 10-15 minutes, turning them halfway through to ensure even heating.
  5. Remove from the oven and let cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the corned beef egg rolls in a single layer in the air fryer basket.
  3. Lightly spray the egg rolls with oil.
  4. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even cooking.
  5. Remove and let cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Place the corned beef egg rolls in the skillet, making sure they are not overcrowded.
  4. Cook for 2-3 minutes on each side until they are heated through and crispy.
  5. Remove from the skillet and drain on paper towels before serving.

• Microwave Method:

  1. Place the corned beef egg rolls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Mixing bowl: Use this to combine the shredded corned beef, cabbage, carrots, and soy sauce.

• Egg roll wrappers: These are used to encase the filling mixture before frying.

• Frying pan: Heat the oil in this to fry the egg rolls until they are golden brown.

• Tongs: Use these to carefully place the egg rolls in the hot oil and to turn them for even frying.

• Paper towels: Place these on a plate to drain the excess oil from the fried egg rolls.

• Plate: Use this to serve the hot egg rolls once they are done frying.

• Knife: Use this to shred the cabbage and carrots if they are not pre-shredded.

• Cutting board: Use this as a surface to shred the cabbage and carrots.

• Measuring cup: Use this to measure out the shredded corned beef, cabbage, and carrots.

• Tablespoon: Use this to measure the soy sauce.

Prepare the filling: Combine the corned beef, cabbage, carrots, and soy sauce in advance and store in the fridge.

Pre-cut vegetables: Use pre-shredded cabbage and carrots to save chopping time.

Batch frying: Fry multiple egg rolls at once to reduce cooking time.

Use a thermometer: Ensure the oil is at the right temperature to fry the egg rolls quickly and evenly.

Assembly line: Set up an assembly line to roll the egg rolls efficiently.