Dill-icious corned beef & swiss egg rolls are stuffed with a mixture of chopped corned beef, cabbage, carrots, onions, dill pickles and swiss cheese with a bit of mustard and plenty of dill. You choose your cooking style: air fryer, oven baked or fried. I’ve included instructions for all three! Simply follow my step-by-step guide for rolling them up into the wrappers.
This year we kind of forgot about St. Patrick’s Day. My youngest wasn’t home and we almost let it slip by without notice. When I realized (the day of!), my eldest didn’t seem to care at all. To be fair, he’s focusing on work these days during the week. So food becomes an after thought for him.
But we’ve done corned venison (or in some years we did corned beef), cabbage and mashed potatoes every year since he was a child. So despite his apathy, I dug up a nice corned venison roast that my dad had “corned” for us. I thawed it out enough to rinse off the excess salt. Then stuck it in the Instant Pot. Before long, I had me a nice juicy beautiful roasted corned venison.
How to Use Leftover Corned Beef (or Venison)
However, since he didn’t want any, I had the entire roast to myself. Oh my! I eat mostly vegetables and very little meat. So I felt a little overwhelmed. That’s when I came up with this brilliant idea. Air fryer corned beef egg rolls. Yes! I figured I could make them up, freeze a bunch, then share with my family. (Of course, you could fry or bake them, if you prefer. It’s all up to you!)
Funny enough, I’ve made corned beef egg rolls before. I even blogged the recipe. Back then, there was no such thing as an air fryer, so I baked them. I used similar ingredients. But THIS time, I had the brilliant idea to add mustard, dill and PICKLES! How could that not be good? The pickles and dill kind of took this idea over the top. And I couldn’t help myself!
I just had to dub them “Dill-icious”. Because oh my gosh they are soooo good. I found myself munching down the filling before I could even get to the rolling part. So then I had to make them all over again just to figure out how much the recipe would actually make.
Besides egg rolls, there are so many other ways you can enjoy leftover corned beef:
- Hot & Cheesy Rueben Dip
- Reuben Lettuce Wraps
- Baked Reuben Bites
- Corned Beef & Cabbage Stuffed Mushrooms
- Corned Beef & Cabbage Salad
- Corned Beef & Cabbage Stew
- Corned Beef & Chevre Cheese Spread
- Grilled Corned Beef & Gouda Sandwich with Dill
But first, try the egg rolls! Look at them … don’t you just want one right now?
What’s the Best Way to Cook Egg Rolls?
I personally prefer the air fryer method (pictured here) because it’s healthy and yet really good and crunchy. It’s the closest you can get to frying without actually frying the egg rolls.
Baking is another healthy option. The egg rolls don’t turn out quite as crunchy, but it doesn’t require any special equipment.
For health reasons, I don’t recommend frying them. Fried foods are not good for cholesterol or heart health. But I included the instructions for frying because sometimes you just want that satisfying fried flavor. If you choose to fry your egg rolls, I suggest using a heart-healthy oil with a high smoke point (like avocado or peanut oil) and do NOT reuse the oil.
What’s the Best Dipping Sauce for Corned Beef Egg Rolls?
To complement the dill-icious flavor, you might want something mustard-y or pickle-y and creamy too … ranch is always a good choice. My first pick would be either Thousand Island dressing (pictured – because it includes pickles!) or a kicked up version: Japanese Yum Yum Sauce. Mustard on its own would be delightful too, or mustard aioli.
But hey people, you don’t have to go buy your dipping sauce. Dipping sauces are so quick and easy to make at home. Here are a few of my homemade favorite dressings/dipping sauces that I know would complement the flavors in these dill-lightful egg rolls SO well.
- Thousand Island Dressing – so easy to make at home and you can customize to your own liking
- Japanese Yum Yum Sauce – not limited to Japanese foods! This spicy mayo-based sauce works with so many things.
- Smoky Chipotle BBQ Ranch – for the barbeque lovers, this ranch has a nice smoky flavor
- Sriracha Ranch – Sriracha adds a delightful kick to your standard ranch. Leave out the sriracha for a nice, gentle ranch.
- Bacon Ranch – Bacon salt makes ranch so much better
- Cashew Ranch – with no mayo, no eggs, no dairy!
- Pesto Parmesan Peppercorn dressing/dip – need I say more?
Dill-icious Corned Beef & Swiss Egg Rolls
Ingredients
- 1/2 Tablespoon grass-fed Irish butter or olive oil
- 3/4 cup thin sliced red onions, roughly chopped
- 2 cloves garlic, peeled & chopped
- 2 cups thin-sliced cabbage, roughly chopped
- 3/4 cup matchstick carrots
- 2 large Claussen-style dill pickle spears (or your favorite dill pickles), chopped (I used my homemade pickles – recipe here)
- 1 teaspoon EACH: Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21-Seasoning Salute (or your favorite no-salt seasoning)
- 2 teaspoons dried dill, or to taste (fresh would be even better!)
- About 1 cup shredded Swiss cheese (2.5 – 3 oz.)
- 1 cup chopped lean corned beef (or corned venison)
- Optional: 1 – 2 tablespoons good mustard
- A smear of mustard for each egg roll
- About 8 egg roll wrappers
- Avocado oil, for spraying or brushing the egg rolls
Instructions
1. Heat a nonstick wok or saute pan over medium heat, then add the butter or olive oil. Use a spatula to spread around the oil so it coats the bottom of the pan. Add the onion and saute for several minutes until soft & translucent, then add the garlic and cabbage.
2. Cook until the cabbage is tender, then stir in the carrots, pickles, seasonings and cheese. Once everything is warm and the cheese is melted, stir in the corned beef (and, if desired 1 – 2 Tablespoons mustard).
3. To assemble the egg rolls: Set an egg roll wrapper on a plate so it’s a diamond shape (one point facing you, one facing away from you). Smear some good mustard on the middle of the wrapper. Then spoon 1/3 – 1/2 cup of the filling in a line across the center. Fold the two pointy ends on the sides over the filling, then lift up the bottom edge to cover the filling. It should look sort of like an envelope at this point.
4. Use your finger to rub a bit of water across the top triangle point. On the side facing away from you, tuck the wrapper around the filling and gently pull towards you to pack the filling a bit. Then roll up the egg roll, burrito style.
5. Spray or brush all sides of the egg roll with avocado oil and set on a plate while you prep more egg rolls.
6. Time to cook the egg rolls! You choose the method:
- Air fry at 380 F for 8 – 12 minutes (timing may vary, depending on your air fryer), flipping after 6 – 8 minutes or until golden brown all over. Make sure to leave space between the egg rolls to allow air to circulate around them. You may have to cook them in batches.
- Bake at 425 F. for 10 minutes. Flip and cook for 5 – 10 more minutes or until nicely browned.
- Fry in hot oil (370 F) until browned, turning once browned on the bottom. Then cook until browned on the other side. Remove to a plate lined with paper towels to absorb the excess oil.
Notes
Makes about 3 1/3 cups of filling, so if you use 1/3 – 1/2 cup per wrapper, that’s 8 – 9 egg rolls.
Cooked egg rolls can be frozen, then thawed and reheated in the air fryer or oven.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
4 comments
I will try this using ground beef
Great idea, Catherine! Let me know how you like them with ground beef. 🙂
Thanks,
Ann
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