Irish Egg Rolls

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Most Helpful Positive Review

Mar 08, 2006

I used reviewer KC's suggestion and just sprayed the rolls with PAM and baked them at 400° for 18 minutes. They turned out PERFECTLY! These were very easy to make and I will definitely make them again this way - so much healthier than frying.

—Theresa

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Most Helpful Critical Review

Mar 19, 2010

I LOVE corned beef & cabbage. It's one of my favourite meals! And when I saw this recipe, I thought it would soooo good! How could it not be? Unfortunately, it's did not turn out as hoped. I don't know how yummy corned beef & cabbage stuffed into a yummy egg roll skin can possibly be so tasteless, but it is. Wish it weren't so. Definitely not a recipe I will try again.

—prittykitty74

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64 Ratings

Mar 14, 2005

We enjoyed these, though I wish I could've come up with a more creative dipping sauce than simple dijon mustard. Used the same shortcuts that others mentioned-- corned beef from deli, 2c of cole slaw mix, 1c of precooked/bagged shredded potatoes. Also, I did not fry them. Once I wrapped them up, I misted them with a bit of non-stick cooking spray and placed on a cookie sheet.....then baked for 18 minutes @ 425 degrees. A bit healthier than the deep-frying method, but tastes at least as good IMHO.

—KC RUNNER

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Jan 25, 2004

I did a few shortcuts to this recipe, like using canned corned beef, the bagged mix of cabbage and carrots like you would find in the produce sections of your grocery store, and mixing them together in a bowl with a few tablespoons of water and nuking them for 3 mns. This helped tremendously in prep time, and my Irish fiancee loves these rolls! I also cut up the onions and made a separate mixture, since I personally don't like them.

—DIANALEWIS34

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Mar 22, 2007

There just aren't enough stars for this one. This has got to be, quite simply, the BEST use of leftover St. Patrick's Day dinner EVER! I've made these a couple of times and my $.02 is: 1. I quadruple the recipe and it yields 36 egg rolls. 2. I use a large Ziploc freezer bag and place each ingredient in the bag in layers, then shake vigorously to blend. (It makes it easy to scoop out portions with a measuring cup.) 3. Have a wet paper towel ready to use as the "sealer" when you're about to close up the egg roll. I also forego the deep-fry method and do the spray-with-Pam-and-bake-at-400ºF method. My favorite "dipping" sauce is a horseradish mustard; my kids seem to prefer just mustard. Thanks for a FANTASTIC recipe!!!

—CTYankeesFan

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Apr 23, 2005

I haven't made these yet. I'm making corned beef today so tomorrow or the next day. But I want to say that a good dipping sauce for these would be creamed horseradish-mustard sauce. I eat that with my corned beef dinner and it's wonderful. 1 cup sour cream, 3 tablespoons Dijon mustard and 2 tablespoon horseradish or to taste. Let you know how the eggrolls turn out when I make them.

—BELVEAL

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Mar 15, 2004

Loved this recipe! I used the pre-packaged slaw mix~~about 2.5 -3 cups~~instead of the cabbage and carrots. I also used the corned beef available at the deli counter. This was great and my children loved them!! Next time I'm going to add some shredded swiss cheese to the filling and serve with Thousand Island dressing as a dip to bring out that Reuben flavor even more.

—DANAALEXA

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Jan 25, 2004

These were the best!!! I made them for a group of guys who were coming over. They were gone in a flash. This one will be used again and again and again.

—PIXIEBERRY

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Nutrition

Calories
286 kcal
14%

Carbohydrates
24.8 g
8%

Cholesterol
12 mg
4%

Fat
18 g
28%

Fiber
1.8 g
7%

Protein
6.6 g
13%

Sodium
423 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Irish Egg Rolls

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 286
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 2.6g 13 %
Cholesterol 12mg 4 %
Sodium 423mg 17 %
Potassium 232mg 6 %
Total Carbohydrates 24.8g 8 %
Dietary Fiber 1.8g 7 %
Protein 6.6g 13 %
** Sugars 1.5g
** Vitamin A 46 %
** Vitamin C 14 %
Calcium 4 %
Iron 17 %
Thiamin 22 %
Niacin 27 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 22 %

* 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.