Irish Egg Rolls with Corned Beef & Cabbage
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These Irish egg rolls are the ultimate St. Patrick’s Day appetizer! Crispy egg roll wrappers stuffed with corned beef and cabbage, then dunked in a creamy parsley cream sauce with wholegrain mustard. Perfect party finger food and an easy holiday snack everyone will devour!
If you love a classic corned beef and cabbage dinner, these Irish egg rolls are about to become your new March tradition. They’ve got that salty-savory corned beef, tender cabbage and carrots, and a shatteringly crisp wrapper that makes them feel party-fancy without being fussy. And don’t even think about skipping the dip—this parsley mustard cream sauce is creamy, tangy, and basically made for dunking.
This is the kind of St. Patrick’s Day appetizer that disappears fast: game-day energy, holiday vibes, and “just one more” crunch in every bite.
Keep the party going with our Irish Nachos, Irish Potato Bites, and Corned Beef and Cabbage Irish Deviled Eggs.
Ingredients & Substitutions
- Egg roll wrappers – The crispy “shell” that makes these feel like restaurant appetizers. Swap with spring roll wrappers (different texture) if needed, but egg roll wrappers give the best crunch.
- Cabbage – This is what gives the classic corned beef and cabbage flavor profile. Green cabbage is most traditional, but savoy works too.
- Carrots – Adds a little sweetness and color so the filling doesn’t taste flat. You can use matchstick carrots to save time.
- Corned beef – Thin slices tuck into the filling easily and heat quickly while frying. Leftover corned beef is perfect here.
- Salt & pepper – Season the cabbage mixture lightly; corned beef is already salty.
- Butter – The base for the sauce and the roux (thickener).
- Flour – Thickens the parsley sauce into a creamy, clingy dip. Gluten-free 1:1 flour works in a pinch.
- Milk – Helps create a smooth, pourable cream sauce. Use whole milk for best texture.
- Heavy cream – Makes the sauce rich and restaurant-style. Half-and-half works, but it’ll be lighter.
- Flat-leaf parsley – Fresh, bright flavor that keeps the sauce from feeling heavy. Curly parsley works, but flat-leaf tastes stronger.
- Wholegrain mustard – Adds tang and little pops of mustard seed texture. Dijon is a good swap if that’s what you have.
How to Make Irish Egg Rolls
Make the Egg Rolls:
Step 1 – Prepare the oil. Heat the oil to 350°F.
Step 2 – Quick-steam the cabbage and carrots. Mix cabbage and carrots in a small bowl, add 1 tablespoon water, cover with a damp paper towel, and microwave 1 minute 30 seconds to lightly steam. Season lightly with salt and pepper.
Step 3 – Set up your rolling station. Lay an egg roll wrapper on a cutting board in a diamond shape (corner pointing at you). Keep a small dish of water nearby.
Step 4 – Fill the wrapper. Add a small pinch or two of the cabbage-carrot mixture, then add about 4 strips of corned beef.
Step 5 – Seal the edges. Wet your finger with a little water and run it around the edges of the wrapper.
Step 6 – Fold and roll. Fold the left and right corners in, then pull the bottom corner up and roll tightly into a neat log. Repeat with remaining wrappers.
Pro tip: Tight rolling = fewer air pockets = fewer blowouts.
Step 7 – Fry in batches. Fry two egg rolls at a time for 2–3 minutes, turning once, until golden brown.
Pro tip: Don’t crowd the pot—oil temperature drops fast, and that’s when you get greasy rolls.
Step 8 – Drain. Remove and place on a paper towel–lined plate to drain.
Want to make these in the air fryer? Check out our Air Fryer Egg Rolls for simple instructions.
Make the parsley mustard cream sauce
Step 1 – Finish the sauce. Stir in parsley and wholegrain mustard. Cook 1 more minute, then remove from heat and cool slightly before serving.
Step 2 – Melt butter. In a small saucepan over medium-high heat, melt butter.
Step 3 – Whisk in flour. Add flour and whisk constantly for about 1 minute to cook off the raw flour taste.
Step 4 – Add dairy and thicken. Slowly whisk in milk and heavy cream. Cook 5–7 minutes until thickened. Salt to taste.
Frequently Asked Questions (FAQs)
They’re more “Irish-American party food” than traditional Irish cuisine. Think of them as a fun St. Patrick’s Day twist: corned beef and cabbage flavors wrapped like an egg roll.
Yes. Roll them up a few hours ahead, place on a tray, cover tightly, and refrigerate. Fry right before serving for best crispness.
You can freeze them uncooked. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Fry from frozen (in small batches) and add a little extra time.
Use a neutral oil with a higher smoke point (like canola, peanut, or vegetable oil). Keep the oil around 350°F for consistent results.
Storage & Reheating
Fridge: Store cooked egg rolls in an airtight container for up to 3 days.
Reheat for crispiness:
- Air fryer: 350–375°F for a few minutes until hot and crisp.
- Oven: 400°F on a baking sheet until warmed through.
- Avoid the microwave if you want them crispy—it softens the wrapper fast.
Sauce storage: Store parsley cream sauce in the fridge for 3–4 days. Reheat gently on the stove, whisking, and add a splash of milk if it thickens too much.
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Irish Egg Rolls
Ingredients
Egg Rolls:
- 8 Egg Roll Wrappers
- 2 cups Cabbage, , thinly sliced
- 1 cup Carrots, , thinly sliced
- 6 ounces Corned Beef, , thinly sliced
- Salt and Pepper
Parsley Cream Sauce
- 2 ounces . Butter
- 1 1/2 tablespoons Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 2 tablespoons Flat-leaf parsley, (finely chopped)
- 1 teaspoon Wholegrain Mustard
- Salt to taste
Instructions
- 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.
Parsley Cream Sauce
- 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.
Nutrition
Omg it’s so good to finally come across the person who came up with the Irish egg roll!! I’ve had them all over, in restaurants and bars and I can’t tell you how much I love them! Thank you so much! This is such a great creation! Your recipe has really made it all across the country!