Corned Beef and Cabbage Egg Rolls | Spring Rolls

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
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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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