Irish Egg Rolls Three Ways

The perfect snack to pair with your favorite Irish books

I don’t know about you, but St. Patrick’s day is one of my favorite holidays for food. There are so many delicious Irish dishes! I always seem to go a little overboard with festive cooking. Which means a lot of leftovers. And while I could personally eat shepherd’s pie or Reuben sandwiches just about every day, it’s always fun to mix it up and use leftovers to make a new dish. Enter Irish Egg Rolls…Three Ways! I’m talking corned beef and cabbage egg rolls, Reuben egg rolls, and last but not least, shepherd’s pie egg rolls! Yes, shepherd’s pie egg rolls are probably my greatest contribution to humanity, and I would like that noted on my tombstone.

Whether you are looking for a fun way to use up leftovers, or a unique dish to bring to your next book club meeting, Irish egg rolls are sure to be a hit with everyone!

How easy are Irish Egg Rolls to make?

So here’s the thing: if you already made one of these dishes for another meal, these egg rolls are insanely easy to make. You can find egg roll wrappers in most grocery stores. All you have to do is scoop in the filling, roll it up, and fry it! You can find my recipe for shepherd’s pie here. I used this Instant Pot recipe to make my corned beef and cabbage–easy and delicious!

If you don’t already have one of these dishes prepared and still want something quick and easy, I recommend the Reuben egg rolls. You can purchase all of the ingredients at the grocery store and just assemble and cook.

What should I serve with the egg rolls?

These egg rolls make an excellent and hearty appetizer. Three of them would even be an entire meal for me. While they are tasty enough on their own, pairing them with some dipping sauces really adds to the flavor. I served mine with Thousand Island (which you definitely want for the Reuben rolls), soy sauce, and Sriracha (sooooo good with the shepherd’s pie rolls). I would recommend serving them with at least a few different sauces, to try a variety of pairings.

Most importantly, these egg rolls are best enjoyed with some great Irish literature!

Irish Egg Rolls Three Ways

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Rating: 5.0/5

( 1 voted )

Serves: 8 (makes 8 egg rolls) Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 egg roll wrappers
• 4 cups vegetable oil
• 1 egg
• Optional: Thousand Island dressing, soy sauce, Sriracha, and/or other sauces, to serve
• FOR CORNED BEEF AND CABBAGE ROLLS:
• 1 cup cooked corned beef and cabbage
• FOR SHEPHERD'S PIE EGG ROLLS:
• 1 cup cooked shepherd's pie
• FOR REUBEN EGG ROLLS:
• 8 pieces pastrami
• 4 pieces Swiss cheese
• 1/2 cup sauerkraut, cooked

Instructions

1. Heat the vegetable oil to 350 degrees in a large Dutch oven on the stove.
2. Beat egg in a small bowl.
3. Working with one at a time to avoid drying out, place egg roll wrapper on a flat, dry surface, with a corner pointing towards you. Place 2 tablespoons corned beef and cabbage OR 2 tablespoons shepherd's pie OR 1 piece pastrami, 1/2 piece Swiss cheese, and 1 tablespoon sauerkraut on the half of the egg roll wrapper closest to you. Fold the bottom corner over the toppings, then fold in the side corners. Continue to roll until only a little of the top corner remains. Brush a thin layer of the egg onto the corner to help seal, then roll the rest of the way.
4. Wrap each roll in plastic wrap until ready to fry, to avoid drying out.
5. Cook the egg rolls in the hot oil, in batches of 2 or 3 to avoid overcrowding. Fry for 5 minutes, using tongs to turn the rolls halfway through. Remove and place on paper towels to drain.
6. Serve with your choice of dipping sauces.

Did You Make This Recipe?

How did it turn out? Tag me on Instagram at @thelitkitch