Dubliner Egg Rolls with Corned Beef and Cabbage

We travel to Ireland several times a year, and as much as I love corned beef and cabbage, I know that it’s not actually Irish.  Corned beef was a substitute for bacon used by Irish immigrant in the late 1800s, so corned beef and cabbage is really an Irish-American dish.  Regardless of it’s origin, I still think of corned beef and cabbage as an Irish dish that my kids love as much as I do.

When tasked with creating recipes for Taste of America and World Food Championships, one of the protein options was precooked corned beef, so my brain immediately though corned beef and cabbage.  However, I needed to present it in a way that was fresh and a bit more creative, so it became an egg roll.  Inside of my Irish themed egg rolls, we have thinly shredded cabbage, precooked corned beef, and buttery smashed potatoes with a tangy dipping sauce.

Dubliner Egg Rolls with Corned Beef and Cabbage

Dubliner Egg Rolls with Corned Beef and Cabbage


  • 1 can precooked corned beef OR 1/2 lb. deli sliced corned beef-shredded
  • 10 oz. bag angel hair cabbage
  • 2 medium golden potatoes-cubed
  • 4 TBSP butter
  • 12 egg roll wrappers
  • Sauce:
  • 1/2 c. mayonnaise
  • 2 TBSP ketchup
  • 2 TBSP yellow mustard
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 dill pickle spears-finely minced
  • 1 TBSP pickle juice
  • 1 tsp paprika


  1. In a bowl, combine all sauce ingredients and refrigerate until needed.
  2. In a sauce pan, boil potatoes until fork tender. When tender, drain water from potatoes, add butter, and smash with a potato masher or two forks. Set aside.
  3. Spray a skillet with nonstick cooking spray. Add cabbage, and cook over medium-low heat until cabbage is tender. Set aside.
  4. If using canned corned beef, drain liquid and shred using 2 forks. If using deli sliced corned beef, julienne it.
  5. To make egg rolls, place egg roll wrapper on a flat surface with one corner pointing away from you. On the bottom half of the wrapper, spoon one tablespoon of smashed potatoes, followed by approximately two tablespoons of cabbage and corned beef. Fold the nearest corner up and over the filling. Tuck in the sides like an envelope and roll to meet the top corner. Using water to seal the egg roll.
  6. Fry in vegetable oil until golden brown and crisp. Serve hot with dipping sauce.
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