Corned Beef Egg Roll

These deep-fried corned beef egg rolls are a crunchy, fun twist on the classic Reuben sandwich. A great way to use up leftover corned beef from St. Patrick's Day.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 407 Calories

Ingredients

• 3 tablespoons water
• 1 teaspoon lemon juice
• 1 cup mayonnaise
• 1 cup shredded Swiss cheese
• 3 tablespoons ketchup
• 3 tablespoons sweet pickle relish
• 1 teaspoon smoked paprika
• 8 egg roll wrappers
• 5 ounces cooked corned beef brisket
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon kosher salt
• 0.33 cup water
• 3 cups vegetable oil for frying, or as needed
• 1.5 cups shredded coleslaw mix

Recipe Instructions

Step 1

Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.

Step 2

Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).

Step 3

Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.

Step 4

While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

Step 5

Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.