St. Patrick’s Day is just around the corner so I wanted to experiment with some healthy, fun recipes for the holiday. These Corned Beef Egg Rolls are so dang good, I’ll be making them year round! They’re air fried to perfection, with a crispy exterior (that’s not greasy), loaded with meat, cheese, and cabbage. They’re great as a snack but filling enough to make a meal. Pair them with some mustard to dip and you’ve got a twist on an Irish staple that’ll have you feeling lucky!
Making Corned Beef Egg Rolls
These are quick to assemble and take less than 10 minutes to air fry, so they’re ready at a moments notice. Perfect for gatherings, a quick snack, or an entire meal! To make these, you’ll need:
- Lean corned beef (I use the deli kind which is more WW friendly, but if you’re not following WW, use any lean corned beef with excess moisture removed, and chop it into pieces)
- Cabbage, cut and cooked
- Carrot, shredded and cooked
- Salt, pepper, garlic powder to season (I use this which is already mixed)
- Egg roll wrappers (Nasoya are WW friendly)
- Shredded fat free cheese (I use fat free mozzarella which is light in flavor but adds a creamy, cheesy element. You could also use swiss, cheddar, or omit cheese entirely)
First, you’ll shred your cabbage and carrots, and quickly steam them. Add cabbage and carrot to a microwave safe bowl, add 2 tbsp of water, cover and microwave for 1 min 30 seconds. Be careful, steam escaping will be hot! Cabbage and carrots should be soft. Drain off any excess water, season with salt, pepper, garlic, and set aside.
Chop your corned beef and add to the cabbage mixture. Add shredded cheese and mix it all together. Lay your egg roll wrapper on a flat surface. Place roughly 2 tbsp of filling in the center of the egg roll, then wet all of the edges by dipping your fingers in water and running them along the perimeter of the egg roll wrapper. Then, fold the bottom edge up (away from you) to cover the filling, then fold the sides inward, and lastly, roll the egg roll to seal.
Air Frying, Storing, Reheating Corned Beef Egg Rolls
Place seam side down on an air fryer tray/basket that’s been sprayed well with cooking spray. Repeat for all egg rolls. Once done, spray exterior of egg rolls well with cooking spray and air fry at 375F for 7-9 minutes, until golden brown and crispy. Serve with a side of mustard and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, spray air fryer tray/basket and egg rolls with cooking spray and air fry at 375F for 3-4 minutes, until warmed through.
Corned Beef Egg Rolls
Equipment
- Mixing Bowls
- Microwave Safe Bowl + microwave safe plate to cover
- Air Fryer
Ingredients
- 8 egg roll wrappers
- 1/4 cup swiss cheese shredded
- 3/4 cup fat free mozzarella cheese shredded
- 4 oz corned beef chopped up finely
- 2 cups cabbage cut and steamed
- 1/2 cup carrots shredded and steamed
- salt
- pepper
- garlic powder to taste
Instructions
- First, you’ll shred your cabbage and carrots. Add cabbage and carrot to a microwave safe bowl, add 2 tbsp of water, cover and microwave for 1 min 30 seconds to steam. Be careful, steam escaping will be hot! Cabbage and carrots should be soft. Drain off any excess water, season with salt, pepper, garlic, and set aside.
- Chop your corned beef and add to the cabbage mixture. Add shredded cheese and mix it all together.
- Lay your egg roll wrapper on a flat surface. Place roughly 2 tbsp of filling in the center of the egg roll, then wet all of the edges by dipping your fingers in water and running them along the perimeter of the egg roll wrapper. Then, fold the bottom edge up (away from you) to cover the filling, then fold the sides inward, and lastly, roll the egg roll to seal.
- Place seam side down on an air fryer tray/basket that’s been sprayed well with cooking spray. Repeat for all egg rolls.
- Spray exterior of egg rolls well with cooking spray and air fry at 375F for 7-9 minutes, until golden brown and crispy. Serve with a side of mustard and enjoy!
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, air fry at 375F for 3-4 minutes, until warmed through.
