I am egg roll obsessed. Kid you not, they are one of my favorite vessels to fill with decadent combinations to create a delicious appetizer. Time consuming? Sure, they definitely take a few minutes to roll up and get ready, but you are left with an abundance (usually over 30 with my recipe) of egg rolls to wow your guests and keep them coming back for more. One of our more famous egg rolls are our corn beef egg rolls we make a few times a year. If you are a fan of the classic reuben sandwich, these egg rolls will hit all the right spots. They are baked, not fried, which in my world means that you can eat twice the portions.
Prepping the filling is key, and makes for easier assembly the following day.
So the day before your gathering, start by making the corn beef. Slow and low is key with corn beef, and not over cooking it is key too. General rule of thumb is an hour per pound. I tend to go big and purchase a 4+ pounder because it gets gobbled up regardless of leftovers. These are the ingredients you will need to make 30+ corn beef egg rolls.
4-5 pound corn beef : 2 cans of Guinness Beer : Handful of brown sugar : 1 onion, chopped in half
For the filling: 1 head of purple cabbage sliced thin : (2) 8oz blocks of swiss cheese, diced into cubes : 6 green onions, chopped : pinch of salt, pepper : 1 tsp garlic powder
2 packages of egg roll wrappers (usually 15 in each) 1 bottle thousand island dressing
To make the corn beef : In a large dutch oven, set the corn beef on the bottom. Pour the seasoned packed over top, along with a handful of brown sugar. Pour the beer around the corn beef, it should still have about 1/4 inch of beef not submersed in the beer. Cook, covered, at 300* for 4-5 hours. Take out to cool.
Side note: always make your corn beef with guinness – I don’t want to hear about boiling it in water (yuck) bring out the beer, and do the meat justice.
To make the filling: saute the purple cabbage for just a few minutes on medium heat with a touch of salt and pepper until barely tender. Set aside to cool. Chop the cheese, and green onion and add everything to a bowl once the cabbage has cooled. Add seasoning.
At this point your corn beef should be cool enough to chop up, add a 90% of the beef to the filling bowl, and stir it up! Like my 90%? We usually eat a bit as we go so it all doesn’t make it to the bowl. You can now place this into the fridge, until you are ready for assembly. 24 hours ahead at most.
Now its assembly time!
You can find egg roll wrappers in the refrigerated area of your grocery store, I tend to find them near the fresh produce, so just ask if you have trouble!
Lay the egg roll wrapper in a diamond shape facing you, wet the edges with water, and place the filling in the middle. Fold the bottom corner up over the filling, fold the sides into the middle and roll roll roll until it is closed. Place seam side down onto foil lined baking sheet covered with PAM. These bad boys will stick if not! Spray the tops with PAM as well, to ensure a golden crust.
Bake according to the package – I do 375* for 8-10 minutes for each side, flipping at the half way mark.
Ready to serve! I serve ours with a bowl of store bought thousand island dressing, you guys, these corn beef rolls are amazing. Make them for a St. Patty’s party, or just because you want to impress your guests and have an addictive appetizer!