Corned Beef Cabbage Spring Rolls

Corned Beef & Cabbage Spring Rolls: A St. Patrick's Day Twist

Ever get tired of the same old st. patrick's day food and routine? Me too! These Corned Beef & Cabbage Spring Rolls are total game changers.

Crispy, flavourful and dipped in a creamy Guinness mustard sauce. You can't beat it!

From Dublin to Deep Fried: A New Irish Classic

This isn't your granny's boiled dinner! We're taking the classic Irish flavours of corned beef and cabbage and stuffing them into spring rolls.

It's modern Irish cuisine at its best. The recipe is medium difficulty, taking about 50 minutes and makes 12 spring rolls.

Why These Spring Rolls Rock

Honestly, the biggest benefit is how fun they are! They're the perfect St Patrick's Day party food. Plus, you can use corned beef leftovers recipe too, so it is zero waste! What makes this recipe extra special? That creamy, tangy Guinness mustard sauce.

You know?

Time to Get Rolling: What You'll Need

Okay, let's get this SEO party started! Here are 10 perfect for boosting our Corned Beef & Cabbage Spring Rolls recipe, keeping it relevant, natural, and ready to charm the search engines.

1. Corned beef and cabbage recipe
2. St Patrick's Day appetizers
3. Irish spring rolls
4. Guinness mustard sauce
5. St Patrick's Day party food
6. Modern Irish cuisine
7. Corned beef leftovers recipe
8. Irish pub food at home
9. Crispy St Patrick's Day snacks
10. St Patrick's day fusion recipes

Ready to assemble the troops for the corned beef spring roll invasion? Here's what you'll need:

• For the Filling: Cooked corned beef (1 lb), green cabbage (1 medium head), yellow onion (1 medium), garlic (2 cloves), vegetable oil (1 tbsp), beef broth (1/4 cup), apple cider vinegar (1 tbsp), caraway seeds (1 tsp), black pepper (1/2 tsp), salt.
• For the Spring Rolls: Spring roll wrappers (12), egg (1), vegetable oil for frying.
• For the Guinness Mustard: Mayonnaise (1/2 cup), whole grain mustard (2 tbsp), Guinness (1 tbsp), honey (1 tsp), black pepper (1/4 tsp).

Let's Get Cooking!

First, sauté the onion and garlic. Then, add the cabbage, broth, vinegar, and spices. Cook until tender. Next, stir in the corned beef and let it cool.

After, fill your spring roll wrappers, seal with egg, and fry until golden. Finally, whisk together the Guinness mustard ingredients.

Serve and watch them disappear!

These spring rolls are ideal as St Patrick's Day appetizers . You'll be the legend of Irish pub food at home .

Ingredients & Equipment

Alright, let's dive into what you'll need to whip up these killer Corned Beef & Cabbage Spring Rolls ! This isn't your Nan's St Patrick's Day food and , honestly.

We're talking crunchy goodness with a proper pint inspired dipping sauce.

Main Ingredients

For the Corned Beef & Cabbage Filling:

• Cooked corned beef: 1 lb (450g) , diced. Get proper stuff, not that rubbery pre-packaged stuff.
• Green cabbage: 1 medium head (about 1.5 lbs or 680g) , shredded thinly. The thinner, the better!
• Yellow onion: 1 medium (about 1 cup diced) , finely diced.
• Garlic: 2 cloves , minced.
• Vegetable oil: 1 tbsp (15ml) . Go for something neutral.
• Beef broth: 1/4 cup (60ml) .
• Apple cider vinegar: 1 tbsp (15ml) . Adds a bit of tang!
• Caraway seeds: 1 tsp . Don't skip these, they're essential.
• Black pepper: 1/2 tsp .
• Salt: To taste.

For the Spring Rolls:

• Spring roll wrappers: 12 (approx. 8 inch diameter). These are key for that perfect crunch!
• Egg: 1 , beaten (for sealing).
• Vegetable oil: For frying. Aim for 2-3 inches in a deep pot.

For the Guinness Mustard Dipping Sauce:

• Mayonnaise: 1/2 cup (120ml) . Full fat is best, honestly.
• Whole grain mustard: 2 tbsp (30ml) . Adds a nice texture and bite.
• Guinness stout: 1 tbsp (15ml) . The real deal!
• Honey: 1 tsp . A touch of sweetness.
• Black pepper: 1/4 tsp .

Seasoning Notes

Caraway seeds and pepper are your backbone. Don't be shy! A dash of apple cider vinegar lifts the whole thing.

No Guinness? Right then, any dark stout will do! The mustard and stout in the sauce create something amazing.

Equipment Needed

• Large skillet or wok.
• Cutting board and knife. Obviously!
• Deep pot or Dutch oven for frying.
• Tongs or spider strainer.
• Small bowl for egg wash.
• Paper towels. For draining all that lovely oil.

Want a crispy St Patrick's Day snacks at your party?, so, you can use a pasta pot.

Frying Like a Pro: Corned Beef & Cabbage Spring Rolls Edition

Okay, let's get this SEO party started! Corned beef and cabbage spring rolls. Who knew that st. patrick's day food and crispy could go so well together? Honestly, I never thought I'd be deep frying anything on St.

Paddy's, but here we are! It is time to make crispy St Patrick's Day snacks !

Prep Steps: Your Mise en Place Magic

First things first, get your station sorted. Dice up that glorious corned beef. Shred that cabbage like you mean it.

Chop your onions and mince the garlic. Trust me; this essential mise en place saves you from a kitchen meltdown later.

Organization is your new best friend. And obviously, be careful with that knife! Honestly, I've nicked myself more times than I care to admit.

A little mindfulness goes a long way.

Frying Those Bad Boys: A step-by-step Guide

1. Heat about 2-3 inches of oil in a deep pot to 350° F ( 175° C) . I use a thermometer, but a wooden spoon dipped in will bubble gently if it's ready.
2. Gently lower your spring rolls into the hot oil.
3. Fry in batches for 2- 3 minutes per side , until golden brown and crispy.
4. Remove with tongs and place on paper towels to drain. Nobody wants greasy spring rolls!
5. Serve immediately with your Guinness mustard sauce .

Pro Tips and Tricks from Yours Truly

• Don't overcrowd the pot. Frying too many spring rolls at once lowers the oil temperature and makes them soggy. Honestly, I've done it, and it's just sad.
• Make sure your filling is cool before rolling. Hot filling + spring roll wrapper = disaster. I learned that the hard way.
• These are best enjoyed fresh. Nobody wants a soggy spring roll. But if you must, you can make the filling a day ahead.

There you have it! I think you will really enjoy Irish spring rolls ! Seriously though, these corned beef and cabbage spring rolls are awesome.

This is really modern Irish cuisine ! They’re a fun twist on St Patrick's Day party food , a great way to use corned beef leftovers recipe , and just generally tasty.

Enjoy your St Patrick's Day appetizers !

Okay, let's get this SEO party started! So, you’ve got your Corned Beef & Cabbage Spring Rolls ready to go.

But what about all the little things? You know, the bits that really make a recipe sing? Let's dive into some Recipe Notes to make sure your St.

Patrick's Day party food is a total blinder.

How to Serve Up Your Irish Spring Rolls

Plating & Presentation

Honestly, presentation is half the battle. Forget being fancy pants! Pile those Crispy St Patrick's Day snacks high on a rustic wooden board.

A sprinkle of fresh parsley, a few strategically placed ramekins of that amazing Guinness mustard sauce , and you're golden.

I once tried to get all cheffy and plate them individually. Trust me, it was a faff and nobody cared.

Big pile = happy people.

Perfect Partners: Sides and Drinks

What goes well with St Patrick's Day appetizers ? A light coleslaw is a must! It cuts through the richness.

A crisp Irish cider or a proper pint of Guinness will wash down these Modern Irish cuisine snacks a treat! Forget the green beer, unless you are into it.

Storing the Magic: make-ahead

Chill Out: Fridge Tips

Got leftovers? Wrap them tightly in cling film or shove them in an airtight container. They'll be good in the fridge for up to 3 days .

Honestly, they’re usually gone by morning, but just in case!

Freezing Options

I wouldn’t recommend freezing the fried spring rolls. They tend to get a bit soggy. However, you can freeze the filling before wrapping. Thaw it out completely before making your rolls.

Reheating

To reheat, pop them in the oven at 350° F ( 175° C) for about 10- 15 minutes, or until heated through and crispy again.

You can also use an air fryer - works a treat!

Tweaks and Twists: St Patrick's Day Fusion Recipes

Diet Friendly Swaps

Want to make these vegetarian? Swap the corned beef and cabbage recipe for cooked lentils. This is a brilliant substitution to keep it relevant.

Or go for diced potatoes. For a gluten-free version, use gluten-free spring roll wrappers, it's the easy way.

Seasonal Magic

If you're not making these around St. Patrick's Day , feel free to experiment with different cabbages! Savoy cabbage works well in Autumn.

Nutrition Bits & Bobs

These Corned Beef & Cabbage Spring Rolls aren't exactly health food, but they're not the worst either. You get protein from the corned beef, some vitamins from the cabbage, and plenty of satisfaction.

Think of it as a balanced treat - everything in moderation. Use this corned beef leftovers recipe to make your own variation!

Important Note : This is an estimation, so don’t take it to heart.

So there you have it! Everything you need to make these Irish pub food at home a roaring success. Have fun with it, don't be afraid to experiment, and remember the most important ingredient is love.

.. and maybe a pint of Guinness. Now get cooking, you legend!

Frequently Asked Questions

Can I make these Corned Beef & Cabbage Spring Rolls ahead of time? I'm throwing a St. Patrick's Day bash!

Absolutely! You can prepare the corned beef and cabbage filling up to a day in advance. Just store it in the fridge in an airtight container. Then, when you're ready to party, assemble and fry the spring rolls. For the crispiest results, fry them right before serving.

If you must fry them ahead of time, you can reheat them in a 350°F (175°C) oven for about 5-7 minutes to re-crisp.

I'm not a huge fan of Guinness. What else can I use in the mustard dipping sauce for this St. Patrick's Day food recipe?

No worries! If Guinness isn't your cuppa, any dark stout beer will work well in the dipping sauce. Alternatively, you can substitute it with a tablespoon of balsamic vinegar or even beef broth for a slightly different flavour profile. If you’re avoiding alcohol altogether, try adding a splash of strong coffee.

It adds a similar depth of flavour.

How do I prevent the spring rolls from getting soggy after frying?

Nobody wants a soggy bottom! (Great British Bake Off, anyone?) Make sure the oil temperature is consistently at 350°F (175°C) - frying at a lower temperature will cause the spring rolls to absorb more oil. Also, don't overcrowd the pot; fry them in batches.

Finally, and this is crucial, drain the fried spring rolls on paper towels to remove any excess oil. A wire rack placed over the paper towels will help keep them extra crispy.

Can I bake these spring rolls instead of frying them, to make them a bit healthier?

You can indeed bake them, but the texture won't be quite the same as fried. Preheat your oven to 400°F (200°C). Place the assembled spring rolls on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for about 15-20 minutes, flipping halfway through, until golden brown and crispy.

Keep a close eye on them to prevent burning, as ovens vary!

What's the best way to store leftover Corned Beef & Cabbage Spring Rolls?

Store any leftover spring rolls in an airtight container in the refrigerator for up to 2-3 days. The sooner you eat them, the better, as they tend to lose their crispness over time.

To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes or use an air fryer for a few minutes to restore some of the crispiness. Microwaving is not recommended, as it will make them soggy.

I'm trying to watch my sodium intake. Are there any healthier variations I can make to this St. Patrick's Day food recipe?

Absolutely! Corned beef can be high in sodium, so look for a low-sodium variety if possible or consider using leftover roast beef instead. Rinse the cabbage after shredding to help remove some sodium. You can also reduce the amount of salt added during cooking.

For the Guinness mustard, consider using a low-fat mayonnaise alternative and reducing the amount of mustard to control the sodium content.