Leftover Irish Egg Rolls

Leftover corned beef brisket from your St. Patrick’s Day dinner is perfect to use for a fun twist on traditional Chinese egg rolls. Instead of making a grilled Rueben sandwich with your corned beef, turn the Rueben into an egg roll! To make these egg rolls healthier, pull out your air fryer and get the same crunchy taste as if these were fried in piping hot oil.

So let’s get started!

First you want to grab your ingredients. I used leftover corned beef, sauerkraut, sliced swiss cheese, egg roll wrappers and for a dipping sauce, the mustard sauce I used for my sliders.

Take your egg roll wrapper and scoop about two tablespoons of corned beef to the middle of your wrapper. You don’t want to overfill your wrapper because it’ll be difficult to wrap it up later.

Then layer on the sauerkraut.

Lastly, add half a slice of swiss cheese on top before closing.

If your unsure on how to wrap up an egg roll, there are plenty of YouTube videos on this technique. It’s pretty much just like making a burrito, but at the end, spread alittle bit of water on the flap so it’ll stick well. Once I made about eight of these egg rolls, I placed four at time in my air fryer basket. I pre-heated my air fryer to 400 degrees and cooked them for about seven minutes. Once they were cooled, I served them with the mustard sauce from my slider blog post that you can find here.

These definitely give you the same crunch as if you fried them on your stove top.

Make sure to dip your egg rolls in the mustard sauce.