Corned Beef Egg Roll Recipe

Corned beef: Shredded, this provides the savory and salty base for the filling.

Cabbage: Shredded, it adds a crunchy texture and mild flavor.

Carrots: Shredded, these add sweetness and a bit of color to the filling.

Egg roll wrappers: These are used to encase the filling and provide a crispy exterior when fried.

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

When preparing the egg roll wrappers, ensure they are at room temperature to make them more pliable and easier to handle. This will help prevent tearing and make it simpler to roll them tightly around the corned beef, cabbage, and carrots. Additionally, when sealing the edges with water, use just enough to make the wrapper sticky but not too much to avoid sogginess.

• corned beef - Substitute with pastrami: Pastrami has a similar texture and flavor profile, making it a suitable replacement for corned beef in egg rolls.

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

• cabbage - Substitute with bok choy: Bok choy offers a similar crunch and mild flavor, making it a good alternative to cabbage.

• cabbage - Substitute with kale: Kale can provide a similar texture and nutritional profile, though it has a slightly stronger flavor.

• carrots - Substitute with zucchini: Zucchini can offer a similar texture and mild flavor, making it a good substitute for shredded carrots.

• carrots - Substitute with sweet potatoes: Shredded sweet potatoes can provide a similar texture with a slightly sweeter taste.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers can be used as a lighter, thinner alternative to egg roll wrappers.

• egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers can be used for smaller, bite-sized egg rolls.

• oil for frying - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle flavor to the egg rolls.

• oil for frying - Substitute with avocado oil: Avocado oil is a healthy alternative with a high smoke point, suitable for frying.

• Allow the corned beef egg rolls to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled egg rolls in an airtight container lined with paper towels. The paper towels will absorb any excess moisture, keeping the egg rolls crisp. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled egg rolls in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours until the egg rolls are firm. This prevents them from sticking together.

• Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen egg rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the egg rolls in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking.

• Avoid microwaving the egg rolls as this can make them soggy. If you must use a microwave, place a damp paper towel over the egg rolls and heat in short intervals, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the corned beef 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.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 350°F (175°C) and cook the egg rolls for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the egg rolls in the skillet. Cook for 3-4 minutes on each side until they are warmed through and the exterior is crispy.

• If you're in a hurry, you can use the microwave. Place the corned beef egg rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• For a steam reheat, place the egg rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method keeps the filling moist but may soften the wrapper.

• Mixing bowl: A large bowl used to combine the shredded corned beef, cabbage, and carrots.

• Frying pan: A pan used to heat the oil and fry the egg rolls until they are golden brown.

• Tongs: A utensil used to turn the egg rolls while frying and to remove them from the hot oil.

• Paper towels: Used to drain the excess oil from the fried egg rolls.

• Knife: A sharp tool used to shred the cabbage and carrots.

• Cutting board: A surface used to shred and prepare the vegetables.

• Measuring cup: Used to measure out 1 cup each of corned beef, cabbage, and carrots.

• Small bowl: Used to hold water for sealing the edges of the egg roll wrappers.

• Spoon: Used to place the mixture onto each egg roll wrapper.

• Plate: Used to hold the prepared egg rolls before frying.

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

Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to save chopping time.

Batch fry: Fry multiple egg rolls at once to reduce cooking time.

Seal efficiently: Use a small brush to quickly apply water to the edges of the egg roll wrappers.

Oil temperature: Maintain the oil at a consistent medium heat to ensure even cooking and avoid waiting for it to reheat.