Corned Beef Egg Rolls with Soy Mustard Sauce


This is a magnificent copycat recipe from a little pub in downtown Denver called the Irish Snug. A few years ago, we stopped there for a late night snack after a concert. I was drained and tired beyond belief, but I have never forgotten the corned beef egg rolls on their late night menu that were a salvation to my empty stomach.

Not sure what to do with leftover corned beef from St. Patty’s Day and tired of making Reubens? Here’s a great way to use it up. Or get to your local grocery store and take advantage of the post-St. Patrick’s Day sales on corned beef and cook up a batch of these. They freeze wonderfully so you can enjoy them all year long.

Corned Beef Egg Rolls – Makes 24 egg rolls

2 lb flat cut corned beef brisket (precooked weight)
2 1/2-3 lb potatoes (about 6 cups)
1 C sauerkraut
4 oz (1 C) cheddar cheese, shredded
4 oz (1 C) monterey jack cheese, shredded
2 dozen egg roll wrappers (I used Twin Dragon brand 18 oz package)

Soy Mustard Dipping Sauce

2 T low sodium soy sauce
1 tsp grainy mustard
1 tsp honey

Cook corned beef according to package directions, or use this recipe from the Pioneer Woman. Allow to cool completely; overnight in the fridge is best, as you can then easily separate the meat from the congealed fat. Trim any remaining fat and cut the brisket into 1/4 inch slices. Cut each slice into strips, and cut those strips into a 1/4 inch dice.

Peel potatoes and cut into a 1/4 inch dice. Boil in a large stock pot with a little salt and pepper until not quite done, then drain, transfer to an airtight container, and refrigerate overnight. Alternatively, you could use any leftover potatoes you’ve got on hand.

Shred your own cheese, or get an 8 oz bag of cheddar jack.

Combine corned beef, potatoes, cheese, and sauerkraut in a large bowl. To fill the egg rolls, place each wrap in front of you so that it looks like a diamond (not a square). Spoon about 3 tablespoons of the mixture on the bottom corner of the wrap. Fold the corner over the filling and fold the left and right corners in. Then roll the bottom up, continuing to tuck and fold the sides so everything stays nice and tight. When you’ve got about a half inch of corner left at the top, brush it with a little water and finish rolling to seal.

To freeze, simply place the egg rolls in a single layer on a parchment lined cookie sheet. Once frozen, you may transfer the egg rolls to zip top freezer bags.

Deep fry in 400 degree vegetable oil for 3-5 minutes, until golden brown (turn as needed). Frozen will take 1-2 minutes longer to cook than fresh.

Combine all ingredients for dipping sauce, doubling as necessary, and enjoy!

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