Corned Beef Egg Rolls with Mustard Dip: Your New Favorite Snack Attack

Hey there, chow crew! Chef Emily here, coming at you from a kitchen that currently smells like a delicious cross between a cozy Irish pub and my favorite Chinese takeout spot. If that combo sounds wild, just wait until you taste it. Today, we’re taking a beloved classic and giving it a seriously crispy, fun-to-eat makeover. We’re making Corned Beef Egg Rolls with Mustard Dip, and trust me, they are about to become your go-to for game day, party appetizers, or the most epic way to use up those St. Patrick’s Day leftovers.

Imagine this: tender, savory corned beef and melty Swiss cheese, all wrapped up with a tangy bite of sauerkraut (or cabbage!) inside a perfectly golden, shatteringly crisp egg roll wrapper. Then, you dunk that masterpiece into a cool, creamy, and boldly zesty mustard dipping sauce. One bite and you’ll get it—it’s the ultimate flavor and texture party. These are irresistible, surprisingly simple to make, and guaranteed to have everyone hovering around the kitchen asking, “Are they ready yet?” So, tie on your favorite apron (the messy one is totally fine), and let’s turn some simple ingredients into pure magic.

The “Ah-Ha!” Moment That Started It All

This recipe was born from one of my favorite kitchen traditions: the Great Leftover Remix. Picture this: It’s the day after a big family St. Patrick’s Day feast. My fridge is packed with containers of corned beef, potatoes, and cabbage. Don’t get me wrong, I love a good leftover plate, but by day two, even I need a little excitement.

One year, I was staring at that corned beef, my eyes drifting over to a package of egg roll wrappers I’d bought for another project. A lightbulb went off. What if…? I started chopping, shredding, and rolling. The first sizzle in the oil had me intrigued. The first golden-brown roll had me hopeful. But the first bite? That was the “ah-ha!” moment. It was everything I loved about a Reuben sandwich—the salt, the tang, the richness—but reimagined as a fun, handheld, dippable crunch bomb. My family descended on the plate like seagulls on a beach fry, and a new tradition was officially born. Now, I sometimes cook corned beef *just* to make these rolls. No leftovers required!

Gathering Your Flavor Squad: Ingredients & Smart Swaps

Here’s the beautiful part: the ingredient list is short, sweet, and packed with potential for your own twists. Let’s break it down.

For the Egg Rolls:

• 12 egg roll wrappers: These are usually found in the refrigerated produce section near the tofu. They’re forgiving and fun to work with! Keep them under a damp towel as you work to prevent drying out.
• 2 cups cooked corned beef, chopped: This is the star! Use your homemade leftovers or grab a thick slice from the deli counter. For a quicker option, the pre-cooked corned beef briskets from the grocery store work wonderfully.
• 1 cup shredded Swiss cheese: Its nutty, mild meltiness is classic. Chef’s Insight: Shred it yourself from a block for the best melt—pre-shredded cheese has anti-caking agents that can make it a bit grainy.
• 1 cup sauerkraut or cooked cabbage, well-drained: This is your tangy, bright counterpoint. Squeeze the sauerkraut in your fist or a clean kitchen towel until it’s *really* dry. This is the KEY to avoiding soggy, leaky egg rolls! For cooked cabbage, a quick sauté with a pinch of caraway seed is divine.
• 1 egg, beaten: Your edible glue! This seals the wrapper shut so your filling doesn’t escape during its hot oil bath.
• Neutral oil for frying: Canola, vegetable, or peanut oil are my go-tos. You’ll need enough for about 1-1.5 inches in your pot or skillet.

For the Mustard Dip (The Unsung Hero):

• 1/2 cup Dijon mustard: Provides a sharp, sophisticated tang. For a sweeter vibe, use whole-grain mustard with its lovely texture.
• 1/4 cup mayonnaise or sour cream: Mayo makes it creamy and rich, sour cream gives a lovely tang. I usually go with mayo for that perfect dipping consistency.
• 1 tablespoon honey: Just a touch to balance the mustard’s bite. Maple syrup works in a pinch!
• 1/2 teaspoon garlic powder: Adds a subtle, all-over garlic flavor without the raw bite of fresh garlic here.

Let’s Get Rolling: Your Step-by-Step Guide to Crispy Perfection

Ready to create some crunch? Follow these steps, and you’ll be a pro egg-roller in no time. I’ve sprinkled in my best tips to make sure yours come out perfect every single time.

1. Prep Your Station: Before you touch a wrapper, get everything ready. Chop your corned beef, shred your cheese, and DRENCH that sauerkraut (seriously, squeeze it until no more liquid comes out). Mix the filling in a bowl. In a small bowl, beat your egg for sealing. Have a baking sheet or plate ready for your assembled rolls. Keep those wrappers covered with a damp paper towel! Chef’s Hack: Lay the damp towel directly over the stack of wrappers. Dry wrappers crack and are no fun.
2. The Art of the Roll: Place one wrapper on your work surface like a diamond (point facing you). Spoon about 2 heaping tablespoons of filling just below the center. Fold the bottom point up over the filling, tucking it snugly. Fold in the left and right points. Now, roll it up tightly toward the top point. Use your finger to brush a little beaten egg on that final point, then press to seal. It should look like a little tidy parcel. Place it seam-side down on your tray. Repeat! Pro Tip: Don’t overfill! 2 tablespoons is the sweet spot. Too much filling and they might burst open while frying.
3. Fry to Golden Glory: In a heavy-bottomed pot, Dutch oven, or deep skillet, heat 1-1.5 inches of oil to 350°F (175°C). Use a thermometer if you have one—it’s the secret weapon for perfect frying. When the oil is shimmering and hot, carefully add 2-3 egg rolls at a time, seam-side down. Don’t crowd the pan! Fry for 3-4 minutes, turning occasionally, until they are a deep, uniform golden brown. Chef’s Secret: The sizzle should be active but not crazy violent. If it’s too calm, the oil isn’t hot enough and your rolls will be greasy. Too violent, and they’ll brown too fast before the inside is hot.
4. Drain and Stay Crispy: Use tongs or a spider strainer to transfer the fried egg rolls to a wire rack set over a baking sheet (my preferred method) or a plate lined with paper towels. Draining on a rack keeps the bottom from getting soggy. Let them cool for just a minute—that filling is molten hot!
5. Whip Up the Dip: While the rolls fry, make your magic sauce. Simply whisk together the Dijon, mayo, honey, and garlic powder in a small bowl until it’s smooth and creamy. Taste it! Want more tang? Add a splash of lemon juice. More sweetness? A drizzle more honey. Make it yours.

How to Serve These Crispy Treasures

Presentation is part of the fun! I love to arrange a big platter of these golden-brown egg rolls, maybe on a bed of fresh green lettuce or shredded cabbage for a pop of color. Place the bowl of that gorgeous mustard dip right in the center. Scatter some extra chopped fresh parsley or chives over top for a fresh finish.

What to serve them with? They’re a complete superstar on their own as an appetizer. For a bigger spread, pair them with a simple, crisp green salad dressed with a bright vinaigrette to cut through the richness. If you’re going full pub-style, why not serve them alongside some crispy potato wedges or sweet potato fries? And of course, a cold beer or a tart lemonade is the perfect beverage companion. The goal: make it look abundant, inviting, and get ready for the compliments to roll in.

Get Creative! Flavor Twists & Swaps

One of the best things about this recipe is its flexibility. Here are a few ways to make it your own:

• The “Reuben” Roll: Add 2 tablespoons of Thousand Island or Russian dressing to the filling mix for that iconic Reuben flavor. Just be extra sure to drain your kraut well!
• Spicy Kick: Add 1/4 cup of chopped pickled jalapeños to the filling, or mix a teaspoon of sriracha into the mustard dip.
• Different Cheese, Please: Swap the Swiss for sharp cheddar, pepper jack, or even creamy Havarti.
• Baked, Not Fried: Want a lighter version? Preheat your oven to 400°F (200°C). Brush or spray the assembled egg rolls lightly with oil and place them on a parchment-lined baking sheet. Bake for 18-22 minutes, turning halfway, until crispy and brown. They won’t be *quite* as shatteringly crisp as fried, but they’re still utterly delicious.
• Pastrami Power: No corned beef? Pastrami makes an incredible substitute with its peppery crust.

Chef Emily’s Kitchen Notes

This recipe has seen some fun experiments over the years. I once tried making a giant “egg roll burrito” with a full-sized tortilla… it was a delicious, structurally unsound mess that we ate with a fork and laughed about for days. Lesson learned: the egg roll wrapper size is perfect for a reason!

I also highly recommend making a double batch of the mustard dip. It’s that good. People will use it on everything from the egg rolls to dipping their fries, and you might even find yourself slathering it on a sandwich the next day. The rolls are best served immediately, but if you have leftovers, they re-crisp beautifully in an air fryer or toaster oven.

FAQs & Troubleshooting: Your Questions, Answered

Q: Can I make these ahead of time?
A: Absolutely! You can assemble the egg rolls up to a day ahead. Place them on a baking sheet, not touching, cover tightly with plastic wrap, and refrigerate. Fry just before serving. You can also freeze unbaked rolls on a sheet, then transfer to a bag. Fry from frozen, just add 1-2 extra minutes.

Q: My egg rolls are leaking filling in the oil. What happened?
A: Two likely culprits: 1) The wrapper wasn’t sealed well. Be generous with that egg wash on the final flap. 2) The filling was too wet. Did you drain the sauerkraut/cabbage *extremely* well? Excess moisture turns to steam and can burst the seam.

Q: Why are my egg rolls soggy/not crispy?
A> This is almost always an oil temperature issue. If the oil isn’t hot enough (use that thermometer!), the rolls will absorb oil instead of sealing quickly. Also, don’t overcrowd the pan, which causes the temp to drop. Drain on a rack, not piled on paper towels.

Q: What’s the best substitute for sauerkraut?
A> Thinly sliced cabbage sautéed with a tablespoon of apple cider vinegar and a pinch of salt and sugar until just wilted is a fantastic fresh alternative.

Nutritional Info (Because We’re Curious!)

Okay, let’s be real: this is a treat-yo-self, party-style appetizer. But here’s a general breakdown per serving (2 egg rolls with dip), keeping in mind that exact numbers can vary based on specific ingredients and how much oil is absorbed during frying. This is an approximation to help you plan.

• Calories: ~390
• Protein: 18g (Thank you, hearty corned beef!)
• Carbohydrates: 25g (From the wrappers and a bit from the filling)
• Fat: 24g (A combination from the beef, cheese, frying oil, and dip)

Remember, enjoying food is about so much more than numbers—it’s about flavor, joy, and sharing something delicious with people you love. If you’re looking for a lighter take, try the baked variation and use a light mayo in the dip!

Final Thoughts from My Kitchen to Yours

Well, my fellow flavor chasers, we’ve done it! We’ve taken a few simple, humble ingredients and turned them into something truly special and undeniably addictive. These Corned Beef Egg Rolls are more than just a recipe; they’re a reminder that cooking is about playfulness, about taking flavors you love and presenting them in a new, exciting way. They’re about the sound of that satisfying crunch, the shared “mmmms” around the table, and the joy of creating something with your own two hands.

I hope you make these, share them, and love every messy, delicious bite. Don’t forget to tag me @TastyChow if you post a picture—nothing makes me happier than seeing your kitchen creations. Now, go forth and get your chow on!

With a full heart and a crispy egg roll in hand,
— Emily 🧑‍🍳