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Corned Beef and Cabbage Egg Rolls | Spring Rolls

Byamazingfoodstv


Crispy, Corned Beef and Cabbage Egg/Spring Rolls packed with savoury goodness. These delightful rolls are filled with tender, crumbled canned corned beef, shredded cabbage, and carrots, all mixed with finely chopped onions. A splash of soy sauce, a hint of sesame oil, and a touch of grated ginger elevate the flavours, making each bite a perfect balance of hearty and fresh.

To make these, you’ll wrap the mixture in delicate spring roll wrappers and bake them to crunchy perfection. Pair them with a tangy mustard dip from Dijon, honey, mayonnaise, and a sprinkle of garlic powder. This dip adds just the right amount of zing, making these spring rolls an irresistible appetizer or snack everyone will love. Enjoy the combination of classic corned beef and cabbage with a modern, crispy twist!
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:
– 1 can of corned beef, crumbled
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup finely chopped onions or green onions
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar/ apple cider vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 12 spring roll wrappers
– Vegetable oil for frying

Tangy Mustard Dip

Ingredients:
– 1-2 tablespoons Dijon mustard – I prefer one tablespoon
– 2 tablespoons honey
– 2 tablespoons mayonnaise
– 1/2 teaspoon garlic powder
– Salt and pepper to taste

Preheat your oven to 190°C (380°F).
Air fryer 190°C (380°F).
Bake 12 – 15 mins until crispy and golden
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#backyardchef #cornedbeef #springroll
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50 Comments

  2. Chef, do you think adding horseradish to your sauce recipe might give it a more hot flavor note, similar to the Chinese hot mustard sauce like I've eaten in Chinese restaurants. What do you think?. I love your recipe for the egg rolls. Thanks chef Rik😊❤

  4. Before COVID I would stop some nights after work,around 1am at a Irish bar/restaurant that served food till 3am and though I never ordered them they had corn beef,and cabbage egg rolls on the menu.As it was late I would order the south western salad with blackened salmon.Unfortunately the restaurant didn’t survive covid.Now I can try the cabbage rolls,thank you Rik.😊

  8. This looks amazing, just subbed lol.
    Thank you for this. Normally I need the cheapest, easiest options (i.e. canned) but I actually have a frozen corned beef roast. Can anyone suggest how to substitute a cooked cb roast, measurement-wise? Ty! ❤️

  17. IDK, tinned corned beef doesnt sound right to me for this app. Its usually quite salty too. I'd think reg ground beef might be better. I've used ground chicken, its good. Of course I guess I have to trust your judgement until I know better myself.

  27. Corn beef always reminds me of my grandad rik 😂. He was a soldier in ww2 and couldnt stand the stuff until his dying day 😂. All they ate was corn beef and hard biscuits cant say i blamed him. But corn beef reminds me so much

  30. In 1953 , a woman came out with a cookbook , called Vegetarian gothic. Her name is, was Mo Willet. In that book, there was a recipe that was, is incredibly delicious. I’ve never seen it anywhere else.

    I want to share it.

    Mushroom/cashew pie

    Baked 9” pie crust
    2 1/2 -3 lbs of mushrooms. (I use imperfects)
    1large onion
    2 cups grated mozzarella cheese
    Oil
    1/4 cup soya sauce
    1 lb cashews chopped

    Sorry I forgot the amount of cashews.

    Dice onion. Slice mushroom. Sauté in oil until tender. Place in baked crust. Chop cashews sprinkle over mushrooms. Pour soya sauce over the pie and sprinkle the shredded mozzarella over the top. Bake at 180 (350f) for 30 minutes. Serve with salad. Best ever.

  31. The King of the kitchen, does it again . I love corned beef, I would never have thought of putting it in a spring roll, brilliant idea, and execution, well presented and well filmed , and total honesty, we all make the odd little mistake, I would be dipping that in a Chinese curry sauce, lol. A TV company really need to get you on board.. Your knowledge is boundless. Thanks Rik

  35. I love your total honesty my friend , when you say your dip needs rearranged.😘😘. I know for sure,, that's why your subscribers. , keep coming back for your recipes,, we know you always have your recipes perfection personified 😘😘😘. If you have a fancy spray 😁😁. Chew chew Choo Choo 😁😁 Made me chuckle😁😁
    This recipe will be another one of yours Mr G and I will enjoy 😘 Leek and potato soup was delicious 😘
    We bought one of those vacuum sealers machines, so we can make large quantity of soup and freeze in plastic bags . Looking forward to yet another one of your creations tomorrow..😘😘

  39. 👍🏻 Fabulous Fusion, thanks Rik! I admit I've always been disappointed with Dijon mustard, ended up with a big jar of the stuff on the shelf, half empty for years before finally tossing it out. But English mustard, simple and pure, never fails! 👌🏻

  40. Ooo I’m thinking I’ll be making a potato dumpling dough to wrap around standard corn beef and cabbage mix and combine it with an egg and maybe a little pepper…I’m not so much an Asian flavor fan…great combo idea though

  46. I absolutely LOVE corned beef but it is almost impossible to get where I live (and when I do it's 6 euros a tin) – please, please can you do a recipe for corned beef in a can (like your spam in a can recipe)? That would be awesome! Thank you x

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