Irish Egg Rolls with Parsley Cream Sauce
Irish Egg Rolls are all of the classic corned beef and cabbage flavors wrapped up in a crunchy egg roll wrappers and dipped in a creamy parsley sauce.
Irish Egg Rolls
I love St. Patrick’s Day food and these Irish Eggs Rolls are an easy St. Patrick’s Day appetizer (or meal!) full of tender corned beef and thinly sliced cabbage wrapped in a crispy egg roll wrapper. Corned beef and cabbage 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? The combination is a delicious way to celebrate St. Patrick’s Day!
IRISH EGG ROLLS
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They start with lightly steamed a mix of carrots and cabbage placed on an egg roll wrapper, then you add a few strips of corned beef before rolling 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 Irish 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 my Irish Egg Rolls and OMG…amazing!
Tips for making Irish Egg Rolls:
- You can use an egg wash or just a little bit of water around the edge of the wrapper to help it stay closed when you finish wrapping.
- Make sure to wrap them as tightly as you can! The less air inside the better. You don’t want big gaps between the egg roll wrapper and the filling.
Want more St. Patrick’s Day recipes?
- Corned Beef Cabbage Rolls
- Mint Oreo Layered Dessert
- Irish Potato Bites
- Irish Egg Rolls
- Irish Deviled Eggs
Irish Egg Rolls
- 8 Egg Roll Wrappers
- 2 c Cabbage, , thinly sliced
- 1 c Carrots, , thinly sliced
- 6 oz Corned Beef, , thinly sliced
- Salt and Pepper
Parsley Cream Sauce
- 2 oz . Butter
- 1 1/2 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.
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.