Corned Beef And Cabbage Egg Rolls Air Fryer are a unique fusion dish that combines Irish and Chinese cuisine. They are easy to make and packed with flavor. They also make for a healthy snack.
To assemble an egg roll, lay the wrapper flat on a counter and position it so that one of the corners is pointed toward you. Wet the edges with water and then fold over the filling.
Can I make corned beef egg rolls without an air fryer
Corned beef and cabbage egg rolls are a delicious snack that can be made quickly using an air fryer or by baking. These egg rolls are full of savory corned beef, shredded green cabbage, and Swiss cheese, and they’re topped with homemade beer mustard for an extra touch of sweetness and crunch. The best part is that these egg rolls are a healthier alternative to traditional fried egg rolls because they’re baked or air-fried instead of deep-fried.
To make these egg rolls, start by preparing the filling. In a medium bowl, combine the corned beef with the cabbage and cheese. Mix until well combined. Then, place 1 – 2 tablespoons of the filling in the center of each egg roll wrapper. Next, wet the edges of each egg roll with water (use a finger or brush). Finally, fold in the left and right corners to the center and tightly roll up. Repeat until all the egg rolls are assembled.
To finish the dish, preheat the air fryer to 400oF and lightly spray or brush the egg rolls with oil. Place the egg rolls in the air fryer and cook for 9 minutes. Be sure to not overcrowd the basket so that they can cook evenly. Serve with the dipping sauce and enjoy!
How to cook corned beef and cabbage egg rolls
Cooking these egg rolls in the air fryer is a quick and easy way to get them crispy. To air fry them, simply spray the basket with oil and cook them at 375 degrees F for about five minutes. You can also bake them in the oven, which will give them a slightly less crispy texture but is still delicious.
To make the egg rolls, prepare a station with cabbage mixture in one bowl and corned beef in another, egg roll wrappers in a third bowl, and a small bowl of water for sealing the egg rolls. To assemble, lay an egg roll wrapper on a flat service and spoon 2-3 Tbsp of the cabbage mixture over it. Next, add 2-3 Tbsp of corned beef and fold both side tips into the center to form a diamond shape. Finish rolling and brush a bit of water on the last corner to seal it.
Once the egg rolls are finished cooking, they can be served immediately or stored in an airtight container in the fridge for up to three days. If you want to reheat them, just re-air fry them or bake them for about ten minutes in the oven until they’re hot and crispy again.
What are the ingredients for corned beef and cabbage egg rolls
The key ingredients in these corned beef and cabbage egg rolls are shredded cole slaw, cooked potato, sliced corned beef, and cheese. They’re all rolled up in egg roll wrappers and served with a delicious homemade beer mustard. This recipe is easy to make and perfect for St. Patrick’s Day.
Start by preparing the vegetables. Saute the coleslaw and cabbage in a large skillet until they are wilted and softened. Add the potatoes and stir well to combine. Season with salt, pepper and optional mustard and caraway seeds. Allow to cool.
Next, add the seasoned corned beef and 2 tablespoons of shredded cheese to the vegetables. Mix well and fill the egg roll wrappers. To assemble the egg rolls, lay one wrapper flat on a work surface with the corner pointed toward you. Place 1/3 cup of the mixture onto the wrapper and fold the left and right corners in to compress the filling. Then, begin to roll the wrapper away from you. Before the egg roll is finished, dribble a little water on the corner farthest from you to help it seal.
Repeat the process for the rest of the egg rolls. You can bake them in the oven or air fry them to get a nice crispy texture. I prefer to air fry them because it’s a healthier option. Serve with a side of tangy mustard or Thousand Island dressing for an extra-delicious snack.
Can I air fry corned beef and cabbage egg rolls
In this unique fusion of Irish and Chinese cuisine, corned beef, cabbage, and Swiss cheese are stuffed into egg roll wrappers. They are then air fried until golden brown and crispy. The result is a delicious snack that will be sure to impress your guests.
To make these egg rolls, start by preparing the filling. To do this, saute the shredded cabbage and carrots in a drizzle of oil until soft. Then, mix in the cooked corned beef and Dijon mustard. Spoon the mixture onto an egg roll wrapper, and then fold the bottom corner up over the filling, tuck in the sides, and then roll tightly. Seal the edges with a brush of water. Repeat with the remaining wrappers and filling.
Once the egg rolls are assembled, heat a drizzle of oil in a pan over medium-high heat. Working in batches, fry the egg rolls until they are golden brown and crispy. Drain on paper towels and serve with a dipping sauce.
This easy-to-make appetizer is perfect for St. Patrick’s Day or any other occasion. The savory and flavorful combination of shredded corned beef, cabbage, and cheese will make it an instant hit with your guests.
Can I bake corned beef and cabbage egg rolls
Egg rolls are usually filled with vegetables and meat, but this corned beef and cabbage version puts a tasty spin on the classic. These simple egg rolls are easy to make and sure to be a hit with everyone at your table.
To prepare the filling, combine cabbage, carrots, and corned beef in a food processor and pulse until the pieces are smaller than pea-size. Set aside. To assemble the egg rolls, place an egg roll wrapper on a flat surface with one corner facing you. Place 2-3 Tbsp of the cabbage mixture and 2-3 Tbsp of the corned beef on top. Then, fold the bottom tip up over the filling and tuck under, then fold both side tips into the middle, and seal with water. Repeat with the remaining wrappers and filling.
To bake the egg rolls, preheat oven to 350 degrees F and line a baking sheet with parchment paper or spray with cooking spray. Lightly brush the egg rolls with oil or cooking spray, then place them on the baking sheet seam-side down. Bake until they are golden brown, about ten minutes. Serve with your favorite dipping sauce.
How long do corned beef and cabbage egg rolls last
You can store corned beef and cabbage egg rolls in the refrigerator for up to four days. They can also be frozen for up to six months. When reheating, be sure to add an extra minute or two to the cook time. These egg rolls are delicious served with a side of Thousand Island or Russian dressing.
To make these easy egg rolls, mix together coleslaw, shredded Swiss cheese, and corned beef. Spread a small portion of the mixture onto an egg roll wrapper with the corner closest to you. Then, fold over the filling and tuck in the sides. Use a bit of water to seal the edges.
Place egg rolls in the air fryer for 10 minutes and flip them halfway through. Enjoy as an appetizer or snack with a side of Thousand Island or Russian Dressing.
For an even healthier version of these tasty rolls, bake them in the oven instead. They’ll still have a nice crispy texture, and they’ll be free of the deep-fried calories and hassle. If you do opt to fry, heat oil to 350 degrees and add a few egg rolls at a time. Fry until they’re golden brown and drain on paper towels.
Can I freeze corned beef and cabbage egg rolls
The best way to freeze corned beef and cabbage egg rolls is to wrap them in foil and place them in the freezer. Then, when you’re ready to eat them, simply remove them from the freezer and heat them in an air fryer at 375F for 3-5 minutes. You can also freeze them in an airtight container for up to 2 months.
When making these egg rolls, it’s important to use a high-quality corned beef and to cook the filling thoroughly. This will ensure that the egg roll is moist and flavorful. Then, you can serve them with a delicious dipping sauce. Popular options include spicy mustard, sweet and sour sauce, or a creamy horseradish sauce.
To assemble the egg rolls, prepare a station with cabbage mixture in one bowl and corned beef in another, along with egg roll wrappers and a small bowl of water for sealing. To make a single egg roll, start by turning the wrapper to form a diamond and laying 2-3 Tbsp of cabbage mixture in the middle. Next, fold the bottom corner closest to you over the filling and then roll the sides to seal.
Repeat the process for the remaining egg rolls and then air fry them for 7-9 minutes at 375F. Once they’re cooked, let them cool and then store them in an airtight container in the fridge.