Irish Egg Rolls


Irish Egg Rolls

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    You're in luck! These crunchy Irish Egg Rolls are the perfect addition to your St. Patty's celebration. Filled with traditional corned beef, cabbage, and potatoes for a tasty bite-sized appetizer. 

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    Servings and Ingredients

    Serves 15
    1 (2-1/2- to 3-lb.) Table Makers corned beef brisket flat with spice packet
    1 c. Basket & Bushel gourmet potatoes, peeled and finely chopped
    2 ¼ c. green cabbage, finely shredded
    ¾ c. Bolthouse Farms baby-cut carrots, julienne-cut
    1 small Goldies yellow onion, finely chopped
    1 ½ c. water
    ⅓ c. Gustare Vita white wine vinegar
    1 (16-oz.) pkg. 7-inch egg roll wrappers (15 ct.)
    1 tbsp. Hy-Vee Dijon mustard
    Hy-Vee vegetable oil, for frying
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Saucepan
    • Large nonstick skillet
    • Deep-fat fryer or large heavy saucepan
    • Slotted spoon
    • Wire rack
    • Paper towels


    1. Cook brisket according to package directions. Transfer brisket to a cutting board. Finely shred meat using 2 forks. Slightly chop large strands. Set aside.

    2. Cook potatoes in lightly salted boiling water 3 to 5 minutes or until tender. Drain; cool slightly.

    3. Combine cabbage, carrots, and onion in large nonstick skillet. Add water and vinegar. Cover and cook over medium heat 6 to 8 minutes or until vegetables have softened and water has evaporated. Remove from heat; set aside.

    4. Arrange an egg roll wrapper with one corner at the bottom. Spread a thin layer of Dijon mustard on bottom half. Spoon 1/4 cup corned beef, 2 tablespoons cabbage mixture, and 1 tablespoon potato just below center. Fold bottom corner up and over filling; fold side corners over filling and roll up wrapper toward top corner. Moisten top corner with water; press to seal. Repeat to fill remaining egg roll wrappers.

    5. Heat oil to 375 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying. Follow instructions for quantity of oil in deep-fat fryer. For saucepan, use at least 2 inches of oil. Fry egg rolls 2 at a time 3 to 5 minutes or until golden brown. Remove egg rolls from oil using a slotted spoon; drain on wire rack lined with paper towels. Garnish with parsley, if desired.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen

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