You know that feeling. It’s 5:30 PM. Your brain is fried. The family is hungry. And you’re staring into the fridge like it holds the secrets of the universe.
You need a dinner hero. Fast. You need something that feels fun, tastes amazing, and doesn’t require a PhD in cooking.
Friends, meet your new secret weapon: Corned Beef Egg Rolls with Dip. This is not your average weeknight slump. This is a flavor explosion. It’s crispy, savory, and ridiculously easy. We’re talking 30 minutes from fridge to table.
It’s the ultimate busy-cook hack. We’re using simple ingredients you probably have right now. Let’s turn that leftover corned beef (or deli counter find) into the most exciting thing you’ve eaten all week.
Recipe Overview
- Cuisine: Asian Fusion
- Category: Main Dish / Party Snacks
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 (about 8 egg rolls)
Ultimate Guide to Corned Beef Egg Rolls with Dip
Why is this the only guide you need? Because I live this life. I need recipes that work on the first try.
This one delivers maximum crunch for minimum effort. The combo of salty corned beef, crunchy cabbage, and that creamy, tangy dip is pure magic. It’s a guaranteed crowd-pleaser.
You get restaurant-style deep fried taste with simple home cooking. It’s perfect for a fast family dinner or an impressive plate of party snacks. Let’s get into it.
The Simple Ingredients
Grab these staples. The beauty is in the swap-ability (more on that later!). No fancy trips required.
- 8 egg roll wrappers (find them in the produce aisle)
- 2 cups cooked corned beef, finely chopped or shredded
- 1 1/2 cups coleslaw mix (or shredded cabbage & carrot)
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
For the Dipping Sauce:
Corned Beef Egg Rolls with Dip Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Corned Beef Egg Rolls with Dip Recipe!
Nutrition Information
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Follow these steps. It’s like assembling a tasty little package. The process is fast and fun.
- Make the filling. In a large bowl, mix the corned beef, coleslaw mix, onion, garlic, soy sauce, and pepper. Stir it all up until it’s well combined.
- Make the dip. In a small bowl, whisk all the dipping sauce ingredients together. Done. Set it in the fridge to let the flavors get happy.
- Wrap the egg rolls. Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 1/4 cup of filling near the bottom corner. Fold that bottom corner up over the filling. Fold the left and right corners in toward the center. Brush the top triangle with a little beaten egg. Roll it up tightly to seal. Repeat with all wrappers.
- Heat the oil. Pour about 1 inch of vegetable oil into a heavy pot or deep skillet. Heat it over medium-high heat until it shimmers (about 350°F). If you drop a tiny piece of wrapper in and it sizzles immediately, you’re good.
- Fry to perfection. Carefully place 3-4 egg rolls into the hot oil. Don’t crowd the pan! Fry for 2-3 minutes per side, until they are golden brown and crispy. Use tongs to turn them.
- Drain and serve. Transfer the cooked egg rolls to a plate lined with paper towels. Let them cool for just a minute. Serve immediately with that cool, creamy dip.
What to Serve With This Dish
Turn this into a full meal in minutes. No stress needed.
A simple, crunchy side salad is perfect. Just toss some greens with a light vinaigrette.
For a heartier option, serve it over a bed of instant rice or quick-cook noodles. The egg rolls are the star, so keep the sides easy.
Make This Recipe Your Own (Quick Swaps)
Don’t have corned beef? No problem. This recipe is your playground.
Use leftover roast beef or even pastrami. Shredded chicken works great too—it’s perfect for making Crack Chicken Egg Rolls. Add a kick with a diced jalapeño in the filling. Swap the sour cream in the dip for Greek yogurt. Make it your own!
How to Store Leftovers (If You Have Any!)
These are best fresh. But if you have extras, let them cool completely.
Store them in an airtight container in the fridge for up to 2 days. Re-crisp them in an air fryer or toaster oven. The microwave will make them soggy.
NUTRITION INFORMATION
- Calories: ~320 per egg roll (with dip)
- Fat: 18g
- Carbohydrates: 22g
- Protein: 16g
- (Note: This is an estimate. Values can vary based on specific ingredients and oil absorption.)
FREQUENTLY ASKED QUESTIONS
Can I bake these instead of frying?
Yes! Brush them lightly with oil and bake at 400°F for 18-20 minutes, flipping halfway. They’ll be less crispy but still delicious.
Can I make these ahead for a party?
Absolutely. Assemble them, place on a baking sheet, and freeze for 1 hour. Then transfer to a bag. Fry from frozen, adding 1-2 extra minutes.
My wrappers are drying out. Help!
Keep the stack covered with a damp paper towel while you work. This prevents them from cracking.
See? I told you this was your weeknight dinner rescue. Crispy, savory, and so satisfying. It feels like a treat without the fuss.
You just turned a few simple ingredients into a meal everyone will love. That’s a major win in my book. If you loved this twist on corned beef, you have to try the classic Corned Beef and Cabbage.
Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
