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Corned Beef and Cabbage Spring Rolls

How about an Asian-Irish fusion recipe to celebrate St. Patrick’s Day this year?  These corned beef and cabbage spring rolls from are crispy on the outside and warm and savory on the inside, and reminiscent of a good ol’ Reuben sandwich complete with Thousand Island dressing! The perfect appetizer for a St. Patrick’s Day feast (or any feast for that matter!)

What you need:

10 spring roll wrappers
6 cups hot water for soaking wrappers
1 lb cooked white cabbage or use a 16 oz. package of Sauerkraut, drained
1 medium onion, finely minced
1 tsp caraway seeds
1 tbs olive oil
½ lb thinly sliced corned beef, julienne
½ tsp ground black pepper
4 oz. shredded Swiss cheese, chilled
1 quart peanut oil or other high heat oil
Thousand Island dressing


Sauté the minced onion in olive oil over a medium flame until translucent, about 5 minutes. Set aside. Place cooked cabbage or sauerkraut in a lint-free dishcloth and wring out any remaining water or brine. Place cabbage or sauerkraut in large mixing bowl. Add pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside.

Soak one spring roll wrapper in hot water. Use tongs to remove wrapper. Place on prep area. Wrapper may stick so a lint-free cloth may be used under wrapper.

Ingredients should be added 1 inch from the edge closest to the preparer.

Add 6 slices of corned beef and then cabbage from the left to right side of the spring roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining spring roll wrappers.

Heat the oil to 375F. Fry spring rolls until golden brown and drain on paper towels. Cut in half. Serve hot with a side of Thousand Island dressing.

Traditional Irish fare but with an modern day twist, corned beef and cabbage spring rolls!

Related Post – Corned Beef and Cabbage:

Scrumptous Baked Corned Beef and Cabbage

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