Crispy Irish Eggrolls Recipe

Prepare filling vegetables

Finely shred the cabbage and grate the carrot. Slice the green onions thinly and chop the cilantro. Pat the shredded cabbage dry with paper towels or a clean kitchen towel to remove excess moisture — this prevents soggy eggrolls.

Combine filling ingredients

In a large bowl, combine the shredded corned beef, drained cabbage, grated carrot, sliced green onions, and chopped cilantro. Add minced garlic and ginger, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp Sriracha, 1/4 tsp black pepper, and 1 tsp cornstarch (if using). Toss thoroughly until evenly mixed. Taste and adjust seasoning — add a little more soy sauce or Sriracha if desired. The filling should be flavorful but not watery.

Cool filling

Let the filling sit for 10 minutes to allow flavors to meld and for any remaining moisture to be absorbed by the cornstarch. If the filling releases significant liquid, drain off excess or pat dry before filling wrappers.

Make a flour paste for sealing by mixing 2 Tbsp flour with 2 Tbsp water until smooth. This will act like egg wash to seal wrappers.

Lay one egg roll wrapper on a clean surface in a diamond shape (one corner toward you). Place about 2 to 3 Tbsp of filling slightly below center (adjust to fit wrappers; you should end up with 12 rolls). Do not overfill — leave a 1/2 inch border at the edges.

Brush the top corner and edges lightly with the flour paste. Fold the bottom corner up over the filling, tuck in the left and right corners snugly toward the center, then roll tightly away from you to the top corner. Seal the edge with a dab of flour paste. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray.

Heat oil in a deep skillet or heavy pot to 350°F (175°C). If you don't have a thermometer, heat oil over medium heat; a small piece of wrapper should sizzle and brown in about 30–45 seconds. Use enough oil for shallow frying (about 1/2 inch) and turn to cook all sides, or deep fry for even browning.

Fry eggrolls in batches (do not crowd) until golden brown and crisp on all sides, about 3–5 minutes per batch, turning as needed. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining rolls.

Optional: for a lighter method, brush assembled eggrolls with a little vegetable oil and bake on a parchment-lined sheet at 425°F (220°C) for 12–16 minutes, turning halfway, until browned and crisp.

In a small bowl, whisk together 1/2 cup peanut butter, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp honey (or brown sugar), 1 tsp Sriracha, 1/2 tsp toasted sesame oil and 1 tsp lime juice (if using).

Add 2 Tbsp warm water a little at a time while whisking until the sauce reaches a smooth, dippable consistency. Taste and adjust: more Sriracha for heat, more lime for brightness, or more water to thin.

Transfer sauce to a serving bowl. Garnish with chopped green onion or toasted sesame seeds if desired.