Corned Beef Egg Rolls with Dip Recipe

Emily MorganPosted on February 21, 2026

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You know that feeling. It’s 5 PM. You’re staring into the fridge, willing dinner to appear.

You want something fun. Something crispy. Something that doesn’t taste like a Tuesday night compromise. But you also have zero time for a culinary project.

I hear you. That’s why we’re making Corned Beef Egg Rolls with Dip today. It’s your weeknight hero, disguised as a party snack. If you’re looking for more ways to use this flavorful meat, check out our guide on how to cook corned beef.

Recipe Overview

Cuisine: Asian Fusion
Category: Appetizer, Main Course, Party Snacks
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8-10 egg rolls

Ultimate Guide to Corned Beef Egg Rolls with Dip

This is the only guide you need. Why? Because it hits all the marks.

We get maximum flavor from simple ingredients. We use a super-fast cooking method. And we end up with a dish that impresses everyone.

These egg rolls are the perfect fusion. Salty, savory corned beef meets crunchy cabbage and a tangy dip. It’s a flavor explosion. And it’s ridiculously easy to pull off. For a more traditional take on this classic pairing, you might enjoy our recipe for corned beef and cabbage.

You can serve them as a killer appetizer. Or, pile them high with a quick side for a full meal. Let’s get into it.

The Simple Ingredients

I bet you have half of this already. That’s the beauty of it. This recipe is built on pantry staples and one brilliant shortcut.

1 package (about 12) egg roll wrappers
1 cup cooked corned beef, finely chopped or shredded
2 cups coleslaw mix (the bagged kind!)
1/4 cup diced onion
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 egg, beaten (for sealing)
Vegetable oil, for deep frying (or use an air fryer!)
For the Dip: 1/2 cup sour cream, 2 tablespoons prepared horseradish, 1 tablespoon chopped fresh chives.

Let’s Get Cooking! (The Step-by-Step)

Don’t be intimidated by the rolling. It’s easier than folding a fitted sheet. I promise. Follow these steps and you’ll be golden.

Make the filling. In a big bowl, mix the corned beef, coleslaw mix, onion, soy sauce, garlic powder, and pepper. Stir it until everything is combined well.
Set up your station. Lay out an egg roll wrapper with a corner pointing toward you (like a diamond). Keep the beaten egg and a small brush or your finger nearby. Place a heaping tablespoon of filling in the center.
Roll it tight. Fold the bottom corner up over the filling. Fold in the left and right corners. Brush the top triangle with beaten egg. Now, roll it up tightly to the top corner. The egg will seal it. Press to make sure it’s closed.
Heat the oil. In a deep pot, heat about 2 inches of vegetable oil to 350°F. If you don’t have a thermometer, a drop of water should sizzle immediately.
Fry to perfection. Carefully place 3-4 egg rolls into the hot oil. Fry for 2-3 minutes per side, until they are deep golden brown and crispy. Drain on a paper towel-lined plate.
Mix the dip. While they fry, stir together the sour cream, horseradish, and chives. That’s it! Your creamy, tangy dip is done.

What to Serve With This Dish

Turn these party snacks into a full meal in minutes. No extra fuss required.

A simple bagged salad with ginger dressing is perfect. So is a bowl of instant ramen, dressed up with a soft-boiled egg.

For a real crowd-pleaser, serve them with sweet potato fries or crispy tater tots. The dip works for those, too!

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Use what you have. Try these easy swaps.

No corned beef? Use leftover roast beef or pastrami. Chop up some cooked sausage. It will still be amazing.

Want to bake them? Absolutely. Brush the rolls with oil and bake at 400°F for 15-20 minutes, flipping halfway. They’ll be lighter but still crispy.

Switch the dip. Use Russian dressing or a spicy mayo. A sweet chili sauce from the bottle is also a fantastic choice.

How to Store Leftovers (If You Have Any!)

Let the cooked egg rolls cool completely. Store them in an airtight container in the fridge for up to 3 days.

Reheat them in the oven or air fryer to bring back the crunch. The microwave will make them soft.

You can also freeze uncooked rolls! Assemble them, place on a baking sheet to freeze solid, then bag them. Fry straight from frozen, just add a minute or two.

NUTRITION INFORMATION

Calories: ~180 per egg roll (without excess oil absorption)
Carbohydrates: 18g
Protein: 8g
Fat: 9g
Saturated Fat: 3g
Note: Nutrition is an estimate. Values can vary based on ingredients and cooking method.

FREQUENTLY ASKED QUESTIONS

Can I use an air fryer?

Yes! It’s a great option. Spray the rolls with oil and air fry at 375°F for 10-12 minutes, flipping halfway. They get super crispy.

My wrappers are drying out. Help!

Keep them under a damp paper towel while you work. This prevents them from cracking and makes them easier to roll.

Is the dip spicy?

The horseradish gives it a kick, but it’s not hot. For a milder dip, start with 1 tablespoon of horseradish and taste. You can always add more.

See? I told you it was simple. In less than 30 minutes, you went from “what’s for dinner?” to “wow, I made that!”

That’s the power of a great, fast recipe. It gives you your time back. And it gives you something seriously delicious to eat. If you love the combo of corned beef and potatoes, you have to try our hearty Irish Cast Iron Skillet Corned Beef Colcannon Casserole next.

Now, go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!

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