Irish Spring Rolls Recipe

Cook aromatics

In a medium skillet, melt 1 tablespoon butter over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Remove from heat and let cool slightly.

Prepare sauerkraut

Place the sauerkraut in a fine mesh sieve and press or squeeze to remove excess liquid. Chop coarsely if pieces are large. Pat dry with paper towels to minimize moisture in the filling.

Combine filling

In a bowl, mix the finely chopped cooked corned beef, warm champ mashed potatoes, cooked onions, drained sauerkraut, and sliced scallions. Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning as needed. The mixture should be moist but not runny — if too wet, squeeze out more liquid from the sauerkraut or add 2–4 tablespoons more mashed potato to bind.

Prepare slurry and wrappers

Whisk together 2 teaspoons flour and 2 teaspoons water to make a glue-like slurry. Lay a wonton wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.

Fill and roll

Place about 1 heaping tablespoon of the filling in the center of each wrapper (adjust to fit without overfilling). Moisten the two adjacent corners and the far corner lightly with the flour slurry. Fold the near corner over the filling, then fold the two side corners in toward the center and roll tightly to form a neat spring-roll shape. Seal the edge with more slurry. Repeat until all filling and wrappers are used (makes about 24 rolls).

Heat oil

Pour vegetable oil into a heavy skillet or shallow pot to a depth of about 1 inch (about 1.5–2 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 20–30 seconds.

Fry rolls

Working in batches to avoid overcrowding, carefully place 6–8 spring rolls seam side down into the hot oil. Fry, turning occasionally, until golden brown and crisp all over, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon to transfer rolls to a paper towel–lined tray to drain. Repeat with remaining rolls. For a crisper finish, drain on a wire rack placed over a sheet pan.

Oven finish (optional)

If you prefer to reduce oil absorption or keep warm before serving, you can finish the rolls in a 350°F (175°C) oven for 5 minutes after pan-frying.

Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey, minced garlic, and 2 tablespoons water until smooth. Taste and adjust balance — add more honey for sweetness or more vinegar for acidity. Stir in toasted sesame seeds and red pepper flakes if using. Transfer to a small dipping bowl and chill briefly if desired. Sauce can be made up to a day ahead and refrigerated; stir before serving.

Arrange hot Irish spring rolls on a platter with the sesame ginger sauce. Garnish with extra sliced scallions and a sprinkle of toasted sesame seeds if desired. Serve immediately so wrappers remain crisp.