Corned Beef and Cabbage Egg Rolls are all of the classic corned beef and cabbage flavors wrapped up in a crunchy egg rolls and dipped in a creamy parsley sauce.
If you haven’t been able to tell my guy and I look forward to St. Patrick’s Day mostly for the food. I love all of the chocolate and mint flavored dessert like my Mint Oreo Layered Dessert, and Corned beef and cabbage is one of his top 5 favorite meals. I don’t offer to make either things very often but come St. Patrick’s Day every year I spend an afternoon making corned beef and then I have fun figuring out all of new ways I can serve it. In the past I’ve made Irish Potato Bites and Corned Beef Cabbage Rolls This year it’s the Irish Deviled Eggs I shared with you guys last week, and Irish Egg Rolls!
Egg rolls seemed kind of obvious once I thought of it. I mean egg rolls are already filled with cabbage why not sub out the usual shrimp or pork and add corned beef instead? I lightly steamed a mix of carrots and cabbage and placed them on an egg rolls with a few strips of corned beef then I rolled everything up into a perfect egg roll…ok maybe not perfect. Rolling egg rolls takes a little practice! But, by the time I was on my third one I was rolling them nice and tight. After they were all rolled it was into the frying oil (get it to 350 degrees F) 2 at a time letting them cook for a minute and a half to two minutes on each side until they were nice and golden brown.
Now a good egg roll needs a great sauce. My guy swears that corned beef and cabbage is made even better by his favorite parsley cream sauce. It’s milk, heavy cream, parsley, and whole grain mustard all combined into a heavenly cream sauce. I’ll admit it may be my favorite part! I whipped up a batch to go along with the Irish egg rolls and OMG…amazing!
- 8 Egg Roll Wrappers
- 2 c Cabbage, thinly sliced
- 1 c Carrots, thinly sliced
- 6 oz Corned Beef, thinly sliced
- Salt and Pepper
- 2 oz. Butter
- 1½ Tbsp Flour
- 1 c Milk
- 1 c Heavy Cream
- 2 Tbsp Flat-leaf parsley (finely chopped)
- 1 tsp Wholegrain Mustard
- Salt to taste
- Heat frying oil to 350°F.
- Mix cabbage and carrots together in a small bowl. Add 1 tablespoon of water and cover with a damp paper towel. Microwave for 1 minute 30 seconds to lightly steam. Lightly salt and pepper.
- Lay an egg roll wrapper down on a cutting board in a diamond shape.
- Take a pinch or two of cabbage mix and lay it on the egg roll wrapper.
- Add about 4 strips of corned beef.
- Wet a finger with a little water and run it around the edges of the egg roll wrapper.
- Fold the left and right corners in and then pull the bottom corner up and roll it up tightly.
- Do this for each egg roll and then begin frying in batches putting two egg rolls in the frying oil for 2-3 minutes, turning once, until they are golden brown.
- Remove from the oil and sit on a plate lined with paper towels to drain the grease from them.
- In a small saucepan over medium high heat add the butter and let it melt.
- Add flour to the butter and keep whisking to cook the flour for about a minute.
- Add the milk and heavy cream whisking the whole time. Cook for 5-7 minutes or until mixture begins to thicken.
- Salt to taste.
- Add the parsley and wholegrain mustard continuing to stir and cook for another minute then remove from heat and let cool slightly before serving.
So what’s your favorite St. Patrick’s Day recipe? Let me know what you’ll be eating to celebrate St. Patrick’s Day in the comments!