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Crispy Corned Beef Egg Rolls

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
8 servings
Crispy Corned Beef Egg Rolls
Ingredients
  • 1 1/2 cups shredded coleslaw mix
  • 3 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup water
  • 5 ounces cooked corned beef brisket
  • 1 cup shredded Swiss cheese
  • 8 egg roll wrappers
  • 3 cups vegetable oil for frying, or as needed
  • 1 cup mayonnaise
  • 3 tablespoons ketchup
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
Instructions
1
Combine coleslaw, 3 tablespoons of water, salt, and pepper in a medium-sized microwave-safe bowl.
2
Cover the mixture with a damp paper towel and heat it in the microwave until it's slightly steamed, approximately 1 minute and 30 seconds.
3
Shred the corned beef using your hands or kitchen scissors, then add it to the coleslaw mixture along with Swiss cheese.
4
Mix everything together until it's evenly combined.
5
Prepare a small bowl of remaining 1/3 cup water.
6
Take an egg roll wrapper and place it on a clean work surface, followed by about 1/3 cup of corned beef filling.
7
Dampen the edges of the wrapper with a little water from your finger, then tightly wrap and roll it up.
8
Seal the wrapper by pressing the edges together, and repeat this process with the remaining egg roll wrappers and filling.
9
Heat oil in a deep fryer or large Dutch oven over medium-high heat until it reaches 350 degrees F (175 degrees C).
10
Working in batches, fry the egg rolls until they're golden brown, taking about 3 to 4 minutes per batch.
11
Transfer the egg rolls to a paper towel-lined plate or sheet tray and let them cool for about 10 minutes.
12
While the egg rolls are cooling, prepare the dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl.
13
Once the egg rolls have cooled, place them on a plate and serve with the dipping sauce.