Corned beef and cabbage egg rolls with homemade beer mustard is the perfect appetizer recipe for St. Patrick’s Day.
These egg rolls couldn’t be easier. They are loaded with sliced corned beef, shredded green cabbage, and cheddar cheese. They are dipped into an absolutely addicting homemade beer mustard. These egg rolls are a must make for the big holiday ahead!
I wasn’t going to post a St. Patrick’s Day recipe this year. I’m not really crazy gung-ho about the holiday in general. Zach and I usually don’t partake in the parades, the green headbands, nor the green beer. While all of this is most definitely true, I do enjoy a themed dinner every now and again. Believe it or not, I’m also am pretty obsessed with corned beef. So instead of sticking to the traditional recipes this year, I decided to spice it up a notch with these corned beef and cabbage egg rolls.
One thing I can definitely appreciate about St. Patrick’s Day (besides the food of course) is the beer. I’m not exactly obsessed with Guinness. I appreciate it’s worth this time of year, but I definitely don’t go crazy for it. I can think of many other stouts I’d rather have, but I digress. Instead of pairing (and cooking) this dish with a stout like Guinness, I decided to go with a brown ale. This is where the homemade beer mustard comes in. Beer mustard is very easy to make and you can use just about any beer that you like, but I love brown ales for beer mustards. This beer mustard is the perfect compliment to these addicting corned beef and cabbage egg rolls.
These corned beef and cabbage egg rolls are a must-have this year for your St. Patrick’s Day spreads. Make them ASAP and enjoy!
- 4 tablespoons unsalted butter
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon onion powder
- 1 cup brown ale beer
- 2/3 cup honey mustard
- 2 tablespoons sour cream
Corned Beef and Cabbage Egg Rolls
- canola or vegetable oil for frying
- 1 pound deli-style corned beef sliced into 2-inch x 1/2-inch strips
- 1 1/2 cups shredded green cabbage
- 8-10 ounces sharp cheddar cheese sliced into 2-inch x 1/2 inch strips
- 12 egg rolls wrappers
- egg wash 1 egg whisked with 1 tablespoon water
- In a medium saucepan, melt the butter. Add the mustard seeds, onion powder and beer. Whisk to combine and simmer for about 10 minutes or until the beer has reduced by about half. Whisk in the mustard and continue cooking for about 4 minutes. Remove from heat and transfer to a container to cool. Once cool, whisk in the sour cream. Cover and place the beer mustard in the fridge until you are ready to serve.
Corned Beef and Cabbage Egg Rolls
- Pour the oil into a large pot or dutch oven until it reaches about an inch up the side of the pot. Heat it over medium heat to a temperature of 375 degrees F.
- While the oil is heating up, prepare your egg rolls. Set up a station with all of your fillings: corned beef, green cabbage and cheddar cheese. Starting with 1 egg roll wrapper, place a few slices of corned beef, 1 slice of cheese, and about a tablespoon or two of cabbage onto the lower 1/3 of the wrapper. Roll the egg roll up by rolling the ingredients into the wrapper away from you, fold in the sides about halfway through the roll, and then continue rolling until completely in tact. Taking a bit of egg wash, seal where necessary. Place it on a plate, and continue with the remaining egg roll wrappers.
- Once the oil is hot, add one of the egg rolls and fry for about 1 minute on each side. Do this first step with only one egg roll so that you know the oil is at the right temperature. Remove the egg roll from the oil, and transfer it to a plate that has been lined with a paper towel. Continue this step for the rest of the egg rolls. At this point, you may add 2-3 egg rolls at a time. Just make sure to not overcrowd the pan.
- Serve the egg rolls immediately with homemade beer mustard, and enjoy!