Corned Beef Egg Rolls
Corned Beef Egg Rolls are the tastiest combination of corned beef, Swiss cheese and cabbage with a creamy mustard dipping sauce. Use leftover corned beef or deli meat for this Detroit speciality!
Ingredients
For the Sauce:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 teaspoon cider vinegar
For the Egg Rolls:
- 1 ½ cups coleslaw mix
- 1 tablespoon cider vinegar
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cups vegetable oil for frying
- 4 ounces shredded Swiss cheese
- 6 ounces thinly sliced or shredded cooked corned beef brisket
- 8 egg roll wrappers
Instructions
Make the Sauce:
- In medium bowl, stir together mayonnaise, Dijon mustard, yellow mustard and vinegar.
Make the Egg Rolls:
- Place coleslaw mix and vinegar in medium microwave safe bowl and toss to combine. Add 1 tablespoon water. Cover bowl with plastic wrap and microwave on HIGH 90 seconds. Carefully drain off any excess liquid and use paper towel to pat coleslaw mix dry.
- Add sugar, salt and pepper to coleslaw mix and toss until well combined.
- In large heavy pot, heat oil over medium heat to 375 degrees F.
- While oil is heating, roll the egg rolls. Working with 2 egg roll wrappers at a time, place wrappers on clean work surface with one corner of each wrapper pointed toward you. Divide 1/4 of coleslaw mixture, 1/4 of cheese and 1/4 of corned beef between the two wrappers, placing filling in lower middle of each wrapper. To fold, fold bottom corner of wrapper up over the mixture. Fold right and left corners toward center and continue rolling. Use your finger to brush a small amount of water on final corner to help seal egg roll. Place egg rolls on a plate and cover with plastic wrap or damp towel so they do not dry out. Repeat process with remaining egg roll wrappers and filling ingredients.
- In two batches, transfer egg rolls to heated oil and fry 3 to 4 minutes or until golden brown, turning occasionally. Remove from oil and transfer to paper towel-lined plate to drain. Serve immediately with sauce for dipping.
Serving: 2egg rolls, Calories: 478kcal, Carbohydrates: 18g, Protein: 18g, Fat: 37g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 1171mg, Potassium: 240mg, Fiber: 2g, Sugar: 2g, Vitamin A: 292IU, Vitamin C: 21mg, Calcium: 288mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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