Try these Corn Beef and Cabbage Egg Rolls for a twist on a classic Asian favorite! Corn beef and cabbage meets a tasty pastry shell for a dish that’s absolutely delicious.

Corned Beef and Cabbage Egg Rolls Recipe

Ingredients you will need:

  • 2 bags coleslaw
  • 1 small onion, thinly sliced
  • 3 cloves garlic, chopped
  • 1 lb. corned beef, chopped and cooked
  • 1 t. paprika
  • 1 t. Rada Burger & Fry Seasoning (or season salt)
  • 2 potatoes, diced and cooked
  • 16 egg roll wrappers
  • 3 T. butter
  • 3 T. flour
  • 12 oz. shredded cheese (your choice)
  • 1/2 cup beer (your choice)

Preheat oven to 400 degrees. In a pan, cook coleslaw, onion, and garlic.

Jess stirs cabbage with a Rada Non-Scratch Spoon.

Add potatoes and corned beef.

Jess adds corned beef to cabbage.

Season with paprika and season salt.

Jess adds seasoning.

Stir thoroughly.

Jess stirs beef and cabbage.

Place a spoonful of mixture onto each egg roll wrapper. Roll up the egg roll wrappers and seal with a small amount of water. Spray rolls with olive oil and bake each side until crispy.

Jess places mixture in egg roll wrapper.

To make beer cheese sauce, combine melted butter and flour in a sauce pan. Stir to combine. Add cheese and beer.

Jess prepares to add cheese to pan.

Stir until thick.

Jess stirs cheese sauce.

Serve and enjoy!

Jess poses with completed dish.

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Cabbage and Corned Beef Egg Rolls Video Recipe

 

Start Video Transcript

Hey there! Jess in the Rada Kitchen, thanks for joining me. Today we are going to make cabbage and corned beef egg rolls. We will be serving these with a delicious, creamy, cheesy beer sauce. Let’s get started!

First we are going to start with a half head of cabbage. We are going to thinly slice and saute this in a pan. If you wanted to make it really easy, you could buy a bag of coleslaw mix. It has some bright orange carrot in there as well. Cut your onion in half and thinly slice it. Here we have some extra virgin olive oil in a saute pan and we’re going to add the cabbage and onion. 2 cloves of chopped garlic and then give your pan a stir.

Here I have 2 large Yukon Gold potatoes that we’re going to cube. I’ve precooked these. Bake, boil, steam, however you like. Cut into really small sections. To our potatoes that we have cut up I’m going to add that sautéed garlic and onion mixture. To this I’m going to add about a pound of cubed corned beef. Give it a good mix.
We are going to go ahead and season up our egg roll mixture. To this we will add some black pepper and paprika. And then finally as my seasonal I’m going to season with Rada Burger & Fry Seasoning.

I’m going to take a few tablespoons of our mixture and put them on the egg roll wrapper. Don’t overstuff. To roll, take the end closest to you, fold it over, do the ends, take a bit of water, slide it on the edge, and roll it up.

My oven is preheated to 400 degrees. I’m spraying the egg rolls on both sides with olive oil spray. You could deep fry these but we’re going to bake them. They’ll get nice and crispy and we’ll flip them halfway through.

So here in saucepan I have a few tablespoons of butter that I’ve melted and I’m adding equal parts flour. Just whisk it around. Now we’re going to whisk in our milk. To our milk mixture I am adding some beer. I’m using a lager. Just whisk it in. About half a cup total. Now I’m going to add about 12 ounces of 2 kinds of grated sharp and shredded aged white cheddar. To this we are adding some garlic salt. And then a generous amount of cayenne pepper. Now we’re ready to mix it up. We’re giving this a good stir. Continuously stir until smooth and creamy.

So here we have our plated pub fare. Thank you so much for joining us today! Be sure to check us out at RadaCutlery.com, and subscribe to our YouTube for more great recipes just like this one!

End of Video Transcript

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Corned Beef and Cabbage Egg Rolls
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