The secret to the crispiest Irish egg rolls isn’t fresh cabbage, it’s bagged coleslaw mix. Skip the chopping, and you’ll get a crunchier egg roll that holds its texture longer.
Soggy fillings and endless prep work ruin most homemade egg rolls. This recipe fixes both: the corned beef and cabbage are practically ready to roll, and the wrappers fry up perfectly crisp in 38 minutes from start to finish.
Inside, you’ll learn how to wrap tight egg rolls that don’t leak, which sauce cuts the richness best, and how to use your air fryer for a lighter take.
Table of Contents
Why You’ll Love These Irish Egg Rolls
A crispy twist on a classic Irish dinner
I first bit into an Irish egg roll at a busy pub and immediately wanted to recreate that crunch at home. The magic is how it takes boiled corned beef and cabbage, comfort food that’s usually fork-and-knife territory, and wraps it into a handheld, crackly package.
Instead of a plate of leftovers, you get a golden, dippable appetizer that still tastes like the holiday dinner.
What makes these different from other egg rolls is the bagged coleslaw mix. No chopping, no wilting. The shredded cabbage and carrots stay snappy inside the egg roll wrapper. I also borrow the best parts of a Reuben, layering sauerkraut and Swiss cheese with the corned beef. A swipe of horseradish sauce or thousand island dressing on the side cuts the richness perfectly.
- Ready in 38 minutes with zero knife work
- Air fryer and oven methods mean no deep frying mess
- Bagged coleslaw keeps the cabbage crisp longer than steamed wedges
If you’re into playful egg roll mashups, check out my ground beef egg rolls for a hearty beef-and-cheese twist.
Perfect for St. Patrick’s Day or game day
These rolls solve the “what do I bring” problem every time. They’re easy to eat standing up, no plates needed, and you can bake them in batches while the corned beef finishes cooking. I’ve made them for both loud watch parties and quieter March 17th dinners, and they disappear first every time.
You can customize the filling depending on what’s in your fridge. Leftover corned beef works beautifully, or you can swap in sausage and Irish cheddar for a totally different flavor. Make a double batch and freeze half right on a sheet pan. Pop them straight into hot oil or an air fryer when company shows up. They stay crisp, and the cheese gets melty all over again.
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Crispy Irish Egg Rolls: The 38-Minute Shortcut That Uses Bagged Coleslaw Mix
- Total Time: 38 min
- Yield: 10 servings 1x
Description
These Irish egg rolls wrap corned beef, cabbage, sauerkraut, and Swiss cheese in a crispy egg roll wrapper. Bagged coleslaw mix keeps the cabbage snappy without any chopping. Serve with horseradish sauce or thousand island dressing for a handheld twist on the classic boiled dinner.
Ingredients
2 cups (200 g) bagged coleslaw mix (shredded cabbage and carrots)
1½ cups (200 g) cooked corned beef, chopped small or shredded
½ cup (75 g) sauerkraut, drained and squeezed dry
4 slices (about 4 oz / 115 g) Swiss cheese, cut into thin strips
10 egg roll wrappers
1 tablespoon Dijon or whole-grain mustard
½ teaspoon caraway seeds (optional)
Vegetable oil for frying (or cooking spray for air frying / baking)
Instructions
1. Heat a large skillet over medium-high heat with a drizzle of vegetable oil. Add the bagged coleslaw mix and cook for 3-4 minutes, stirring often, until it just starts to wilt but still has some snap.
2. Stir in the chopped corned beef, drained sauerkraut, Dijon mustard, and caraway seeds (if using). Cook for another 2 minutes until heated through.
3. Spread the mixture onto a sheet pan and let it cool to room temperature. Hot filling will steam the wrappers and make them gummy.
4. Lay an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond. Place about ¼ cup of cooled filling across the center in a log shape.
5. Top with a few strips of Swiss cheese. Fold the bottom corner up over the filling and tuck it snugly underneath.
6. Fold both side corners inward, then roll tightly toward the top corner. Just before sealing, dip your finger in water and run it along the exposed edges to act like glue. Press gently to seal all seams.
7. For deep frying: Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry Irish egg rolls in batches of 3-4 for 3-4 minutes, turning occasionally, until deep golden brown. Drain on paper towels.
8. For air frying: Preheat air fryer to 380°F. Spray rolls lightly with cooking spray on all sides. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
9. For baking: Preheat oven to 425°F. Place rolls seam-side down on a parchment-lined baking sheet and spray generously with cooking spray. Bake for 14-16 minutes, flipping once halfway through, until crisp and spotty brown.
Notes
Store in the refrigerator for up to 3 days or freezer for up to 6 months. Reheat at 350°F for 10 minutes.
Spread the filling thin on a plate and pop it in the fridge for 10 minutes to speed up the cooling step.
Press the sauerkraut firmly between paper towels before adding it, excess moisture will steam the wrappers and ruin the crispness.
Do not overstuff the egg rolls. A quarter-cup of filling per wrapper is plenty; more will cause them to burst during frying.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Appetizer, Snack
- Method: Air Frying, Baking, Frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 egg roll
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
Irish Egg Rolls Ingredients
Active Time: 25 minutes Total Time: 38 minutes Yield: 10 egg rolls
For the filling: corned beef, cabbage & more
The filling packs all the flavors of a Reuben into a fry-able package. You’ll need:
- 2 cups (200 g) bagged coleslaw mix (shredded cabbage and carrots)
- 1½ cups (200 g) cooked corned beef, chopped small or shredded
- ½ cup (75 g) sauerkraut, drained and squeezed dry
- 4 slices (about 4 oz / 115 g) Swiss cheese, cut into thin strips
- 10 egg roll wrappers
- 1 tablespoon Dijon or whole-grain mustard
- ½ teaspoon caraway seeds (optional)
- Vegetable oil for frying (or cooking spray for air frying / baking)
Draining the sauerkraut is critical: press it between paper towels to remove excess moisture, or your egg rolls will steam instead of crisp. The mustard and caraway echo the classic Reuben bite. Wet the edges of each wrapper with water to ensure a tight seal.
| Original | Substitute | Notes |
|---|---|---|
| Corned beef | Cooked sausage (Irish bangers) | Crumbled; same amount |
| Swiss cheese | Irish cheddar | Sharp, melts well |
| Sauerkraut | Quick pickled cabbage: toss coleslaw mix with 2 tbsp vinegar and a pinch of salt, let sit 10 min | Drain well; less tangy |
| Egg roll wrappers | Spring roll wrappers (smaller) | Use two per roll, reduce filling slightly |
Love the crunch of these rolls? For a porky twist, try my pork egg rolls, they have the same golden and crunchy wrapper.
Zesty horseradish dipping sauce
This creamy horseradish sauce cuts through the richness of the fried rolls and comes together in minutes with pantry staples.
- ½ cup (120 g) sour cream
- ¼ cup (60 g) mayonnaise
- 3 tablespoons prepared horseradish, drained if watery
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- Salt and black pepper to taste
Stir everything together and let it sit for 10 minutes. The flavors meld into something punchy and bright. If you like more heat, add an extra tablespoon of horseradish. For a sweeter, tangier dip, swap in thousand island dressing instead. The sauce pairs beautifully with my turkey egg rolls when you want a lighter option.
How to Make Irish Egg Rolls
Prepare the filling
- Heat a large skillet over medium-high heat. Add a drizzle of vegetable oil, then toss in the bagged coleslaw mix. Cook for 3-4 minutes, stirring often, until it just starts to wilt but still has some snap.
- Stir in the chopped corned beef, drained sauerkraut, Dijon mustard, and caraway seeds (if using). Cook for another 2 minutes until heated through.
- Spread the mixture onto a sheet pan to cool to room temperature. A hot filling will steam the egg roll wrappers from the inside and make them gummy before they hit the oil. If you’re in a rush, spread the filling thin on a plate and pop it in the fridge for 10 minutes.
Assemble and roll the egg rolls
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond. Place about ¼ cup of cooled filling across the center in a log shape.
- Top with a few strips of Swiss cheese. Fold the bottom corner up over the filling and tuck it snugly underneath.
- Fold both side corners inward, then roll tightly toward the top corner. Just before sealing, dip your finger in water and run it along the exposed edges; this acts like glue.
- Press gently to seal all seams. Repeat with remaining wrappers and filling.
Don’t overstuff these. A quarter-cup of filling is plenty; any more and they’ll burst during frying. The rolls should feel firm and compact when sealed.
Deep fry, air fry, or bake to crispy perfection
Deep frying
- Pour 2 inches of vegetable oil into a heavy pot and heat to 350°F. Fry the rolls in batches of 3-4 for 3-4 minutes, turning occasionally, until deep golden brown.
- Drain on paper towels immediately.
Air fryer
- Preheat your air fryer to 380°F. Spray rolls lightly with cooking spray on all sides.
- Cook for 8-10 minutes, flipping halfway through. They’re done when golden brown and crispy all over.
Baking
- Preheat oven to 425°F. Place rolls seam-side down on a parchment-lined baking sheet and spray generously with cooking spray.
- Bake for 14-16 minutes, flipping once at the halfway mark, until crisp and spotty brown.
No matter which method you choose, serve these right away while perfectly crisp alongside horseradish sauce or thousand island dressing for dipping.
If you love this Reuben-inspired crunch, try my philly cheesesteak egg rolls next, all that savory beef and melted cheese wrapped up tight in a crispy shell.
Watch out: Overcrowding drops oil temperature fast, leaving you with greasy rolls instead of crisp ones. Work in small batches and let the oil come back up to 350°F between each round.
Chef’s note: For sausage lovers swapping in Irish bangers instead of corned beef, cook them first until browned before mixing into your filling base so everything finishes evenly inside that wrapper without excess moisture sneaking through mid-fry.
Storage, Troubleshooting & Serving Ideas
How to store and reheat leftovers
Store cooked egg rolls in the fridge for up to 3 days. Reheat them in a 350°F oven for 10 minutes. The microwave makes the wrappers chewy. For longer storage, freeze uncooked rolls on a parchment-lined sheet pan until solid, then transfer to a zip-top bag. They keep up to 6 months. Cook straight from frozen and add 1-2 extra minutes. My buffalo chicken egg rolls freeze the same way.
| Storage Method | Duration | Reheating |
|---|---|---|
| Fridge (cooked) | Up to 3 days | Oven at 350°F for 10 min |
| Freezer (uncooked) | Up to 6 months | Cook from frozen; add 1–2 min |
Common problems and easy fixes
Even a small misstep can leave you with soggy or leaky rolls. Here’s how to avoid the most common issues.
| Problem | Solution |
|---|---|
| Soggy or greasy rolls | Keep oil at 350°F and fry in small batches. Drain sauerkraut thoroughly. |
| Filling leaking during cooking | Don’t overfill, stick to ¼ cup. Seal edges with water or beaten egg. |
| Wrappers tearing | Use sturdy egg roll wrappers, not thin spring roll wraps. Handle gently. |
| Uneven browning | Turn rolls frequently while frying; flip halfway through baking or air frying. |
| Rolls unwinding | Press the sealed edge firmly after moistening. A little extra water on the top corner helps. |
Hold finished rolls in a 350°F oven while you fry the remaining batches so everything stays hot and crisp.
What to serve with Irish egg rolls
These are made for St. Patrick’s Day parties. The egg roll wrappers stay crackly on a platter. Set out bowls of horseradish sauce and thousand island dressing for dipping. Swap the Swiss for sharp Irish cheddar in the filling for an extra Irish punch. Pair with a cold beer or stout.
Frequently Asked Questions About Irish Egg Rolls
What are Irish egg rolls?
They are crunchy appetizers that stuff egg roll wrappers with corned beef, cabbage (often from bagged coleslaw mix), sauerkraut, and Swiss cheese. They’re fried until golden and served with horseradish sauce or thousand island dressing, like a Reuben in a portable, dippable form.
Can I bake these instead of frying?
Yes, you can bake them. Preheat the oven to 425°F, place them seam-side down on a parchment-lined sheet, spray generously with cooking spray, and bake for 14-16 minutes, flipping halfway. They won’t be quite as perfectly crisp as fried, but still nicely crunchy.
What sausage works best?
For these rolls, swap corned beef with Irish bangers (traditional pork sausage). Brown the sausage first, drain thoroughly, and mix into the cooled filling. The savory pork pairs beautifully with sharp Irish cheddar and the zesty horseradish sauce.
Can I make Irish egg rolls ahead of time?
You can assemble them up to a day ahead. Arrange them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate. To freeze, place uncooked rolls on a sheet pan until solid, then bag them. Cook from frozen, adding 1-2 extra minutes.
What dipping sauce goes with Irish egg rolls?
For these rolls, two sauces work best: horseradish sauce and thousand island dressing. Quickly stir sour cream, mayonnaise, prepared horseradish, and a splash of vinegar. Let it sit 10 minutes so the heat blooms. Thousand island adds a sweet-tangy finish that echoes the Reuben vibe.
Make These Irish Egg Rolls This Weekend
Draining the sauerkraut guarantees a perfectly crisp shell instead of a steamy one. That crunch, with melty Swiss and punchy horseradish sauce, makes them worth every one of the 38 minutes.
I always double the batch and freeze half, pulling them out for surprise guests. It feels like a party trick. Give them a go this weekend, whether it’s for the game, a St. Patrick’s Day gathering, or just because.
Do you reach for the horseradish sauce or the thousand island dressing first?
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