A nice spin on a classic, these corned beef egg rolls are savory, creamy, and crunchy. Swiss cheese adds a wonderful creamy tang.
Ingredients
- ½ cups shredded coleslaw mix: 1 piece
- water: 3 Tbsp
- kosher salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- water: 0.33333 cup
- ounces cooked corned beef brisket: 5 piece
- Swiss Cheese: 1 cup (shredded)
- egg roll wrappers: 8 piece
- vegetable oil for frying: 3 cups (or as needed, optional)
- mayonnaise: 1 cup
- ketchup: 3 Tbsp
- sweet pickle relish: 3 Tbsp
- lemon juice: 1 tsp
- smoked paprika: 1 tsp
- kosher salt: 0.25 tsp
Metric Conversion
Stages of cooking
-
Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
-
Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.
-
Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
-
Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
-
While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.
