Irish Egg Rolls

Irish Egg Rolls Recipe and Video


Use up those corned beef and cabbage leftovers in these delicious egg rolls!


  • 4 ounces chopped corned beef
  • 1 cup shredded steamed cabbage
  • 1 cup diced cooked potatoes
  • 1 cup shredded carrot
  • ½ cup thinly sliced onion
  • salt and pepper, to taste
  • 8 (7 inch square) egg roll wrappers
  • 1 ½ quarts oil for deep frying


  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
  3. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

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Nutritional Information

Irish Egg Rolls

Servings Per Recipe: 8
Calories: 286
% Daily Value *
protein: 13 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 7 %
fat: 28 %
saturated fat: 13 %
cholesterol: 4 %
vitamin a iu: 46 %
niacin equivalents: 27 %
vitamin b6: 7 %
vitamin c: 14 %
folate: 10 %
calcium: 3 %
iron: 9 %
magnesium: 5 %
potassium: 7 %
sodium: 17 %
thiamin: 22 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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