Irish Egg Rolls Recipe

Corned beef: Cooked and chopped, this salt-cured beef adds a savory and slightly salty flavor to the egg rolls.

Cabbage: Shredded cabbage provides a crunchy texture and a mild, slightly sweet flavor that complements the corned beef.

Swiss cheese: Shredded swiss cheese melts beautifully, adding a creamy and slightly nutty taste to the filling.

Egg roll wrappers: These thin sheets of dough are used to encase the filling, becoming crispy when fried.

Oil: Used for frying, the oil ensures the egg rolls become golden brown and crispy.

When working with egg roll wrappers, ensure they are at room temperature to make them more pliable and easier to handle. This prevents tearing and allows for a tighter roll. Additionally, when sealing the edges with water, use a small brush or your finger to apply just enough moisture to make the wrapper sticky without making it soggy. This ensures a secure seal and prevents the filling from leaking out during frying.

• cooked corned beef - Substitute with cooked pastrami: Pastrami has a similar texture and flavor profile, making it a good alternative for corned beef.

• cooked corned beef - Substitute with cooked roast beef: Roast beef can provide a similar meaty texture and can be seasoned to mimic the flavors of corned beef.

• cabbage - Substitute with kale: Kale offers a similar crunch and can be shredded to match the texture of cabbage.

• cabbage - Substitute with brussels sprouts: Shredded Brussels sprouts can provide a similar texture and slightly sweet flavor.

• swiss cheese - Substitute with gruyere cheese: Gruyere has a similar nutty flavor and melts well, making it a good alternative to Swiss cheese.

• swiss cheese - Substitute with provolone cheese: Provolone offers a mild flavor and good melting properties, suitable as a Swiss cheese substitute.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still be used to encase the filling and fry well.

• egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers are smaller but can be used similarly to egg roll wrappers for a bite-sized version.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to fried foods.

• Allow the egg rolls to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled egg rolls in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10-15 minutes to regain crispiness.

• For freezing, arrange the cooled egg rolls on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.

• Transfer the frozen egg rolls to a freezer-safe bag or container. Label with the date for reference.

• Freeze for up to 2 months. When ready to eat, reheat directly from frozen in an oven at 375°F for 20-25 minutes, or until heated through and crispy.

• Avoid microwaving for reheating, as it can make the egg rolls lose their crisp texture.

• If you prefer a quicker reheating method, use an air fryer set at 350°F for 8-10 minutes, shaking halfway through.

• Preheat your oven to 350°F (175°C). Place the leftover Irish egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crunchy.

• If you prefer using a microwave, place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not keep them as crispy.

• For stovetop reheating, heat a small amount of oil in a skillet over medium heat. Add the egg rolls and cook for 2-3 minutes per side, until they are warmed through and regain their crispiness.

• Mixing bowl: Use this to combine the corned beef, cabbage, and swiss cheese.

• Spoon: This will help you place the mixture onto the egg roll wrappers.

• Egg roll wrappers: These are the wrappers you'll use to encase the filling.

• Clean surface: Lay out the egg roll wrappers on this to make rolling easier.

• Small bowl of water: Use this to seal the edges of the egg roll wrappers.

• Frying pan: Heat the oil in this to fry the egg rolls.

• Oil: Necessary for frying the egg rolls to a golden brown.

• Paper towels: Drain the fried egg rolls on these to remove excess oil.

• Tongs: Use these to turn the egg rolls while frying and to remove them from the oil.

Prepare the filling: Mix the corned beef, cabbage, and swiss cheese ahead of time and store in the fridge.

Use pre-shredded ingredients: Buy pre-shredded cabbage and swiss cheese to save chopping time.

Batch assembly: Lay out multiple egg roll wrappers and fill them all at once.

Seal efficiently: Use a small bowl of water to quickly seal the edges of the egg rolls.

Fry in batches: Heat enough oil to fry multiple egg rolls at once, reducing overall cooking time.