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  • Prep 15 min
  • Total 45 min
  • Servings 12
  • Pinterest
    483
  • Print
    1K
  • Save
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  • Facebook
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  • Email
    117

These egg rolls make the perfect St. Patty’s Day appetizer! MORE + LESS -

Nick Evans Nick Evans
September 20, 2016

Ingredients

12
egg roll wrappers
1/2
pound corned beef, sliced thin
6
slices Swiss cheese
2-3 cups shredded green cabbage
Thousand Island dressing, for dipping
Olive oil, for brushing

Steps

Hide Images
  • 1
    Preheat oven to 400º F. Shred cabbage into thin shreds (or use pre-shredded).
  • 2
    Working with one egg roll wrapper at a time, add half a slice of Swiss cheese to the center, followed by a slice or two of corned beef and a handful of fresh cabbage.
  • 3
    Dip your fingers in some water and run it around the edges of wrapper. Then fold ends over and roll the egg roll wrapper into a tight cylinder. Place egg roll seam-side down on a baking sheet lined with parchment paper.
  • 4
    Repeat with all egg rolls, then brush egg rolls with olive oil.
  • 5
    Bake egg rolls for 20 minutes, flipping them once halfway through until crispy and browned.
  • 6
    Serve them hot with Thousand Island dressing!

Expert Tips

You can also fry the egg rolls if you want them super crispy. Heat frying oil to 350º F and fry for 3-4 minutes. Let drain on a few paper towels before serving.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
St. Patty’s Day is known for a few things. Green beer, for one. But it’s probably better known for corned beef and cabbage. It’s the classic St. Patty’s Day meal—and with good reason.

If you don’t feel like making the whole spread though, these little Reuben egg roll appetizers have all the same flavors and are really easy to make!

You only need a few ingredients. Get good corned beef from your deli and have them slice it thin. Then you just need some fresh cabbage and Swiss cheese.

Working with one egg roll wrapper at a time, add half a slice of Swiss cheese, some corned beef, and a small handful of fresh green cabbage. While sauerkraut is the classic Reuben topping, I think it makes the egg rolls too soggy, so stick with fresh cabbage.

Then dip your fingers in some water and run it around the edge of the egg roll wrappers, and roll the egg roll up like a burrito!

Repeat with all egg rolls and transfer them, seam-side down, to a baking sheet lined with parchment paper.

Next, brush all the egg rolls with olive oil so they crisp up nicely in the oven.

Bake these beauties for about 20 minutes at 400ºF. Turn them once halfway through. The finished egg rolls should be crispy and golden brown.

A drizzle or dip in Thousand Island dressing is a must!

Nick thinks even a leprechaun would love these! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.

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