By Grocery List Plus Editorial Staff | Published on October 3, 2026
95 min
Corned Beef Egg Rolls
Recipe GLPR0e6a8b49f09e8e
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Average rating: 4.3 (1)
Crispy wonton wrappers filled with seasoned corned beef, Swiss cheese, shredded vegetables, and tangy sauerkraut infused with caraway spice. These savory egg rolls are pan-fried until golden and served with creamy Thousand Island dressing for dipping.
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Ingredients
1 large egg
2 tablespoons milk
6 wonton wrappers
1 pound corned beef, diced
8 ounces Swiss cheese, grated
½ cup julienned carrot
½ cup julienned celery
½ cup sauerkraut
1 teaspoon caraway seeds, toasted and ground
Vegetable oil for frying
Thousand Island dressing for serving
Directions
Crack the egg into a bowl and add the milk. Whisk together vigorously until the mixture is well blended and uniform. Set the egg wash aside.
Lay the wonton wrappers on a clean work surface in front of you. Using a brush or your finger, coat all over one side of each wrapper with the egg wash.
Divide the diced corned beef evenly among the six wrappers, placing it in the center of each. Top each portion of corned beef with an equal amount of grated Swiss cheese.
Layer the julienned carrot and then the julienned celery over the cheese on each wrapper.
In a separate bowl, combine the sauerkraut with the toasted and ground caraway seeds. Divide this mixture equally and place on top of the vegetables in each wrapper.
Starting with one corner of a wrapper, fold it over the filling and roll it toward the center. Then fold in the left and right sides toward the center, creating an envelope shape. Continue rolling forward to seal the egg roll completely. Repeat with the remaining wrappers.
Place all rolled egg rolls seam-side down on a plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour to allow the filling to set and the wrapper to firm up.
Fill a deep skillet or pot about one-third full with vegetable oil. Heat the oil to 350 degrees Fahrenheit. Line a plate with paper towels.
Carefully place the chilled egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 3 to 4 minutes, turning occasionally, until the wrappers are deep golden brown and crispy on all sides.
Using a slotted spoon or tongs, transfer the fried egg rolls to the paper towel-lined plate to drain excess oil. Serve warm with Thousand Island dressing on the side for dipping.
Comments
Every ingredient lands easily at Harris Teeter, Food Lion, Kroger, or Walmart—no special trip required. The 95 minutes is honest: you're mincing vegetables, assembling ten-plus rolls, and frying them, which takes real hands-on time and cannot be rushed. Cost per serving runs $1.80 to $2.10 for filling and wrapper, plus oil for frying; you're looking at $2.50 to $3.00 total when you account for the small amount of egg wash and thousand island for dipping. The dish reheats well in a 350-degree oven, making it excellent for leftovers or a make-ahead game-day snack. Caraway seed is a genuine flavor anchor that avoids the bland-fusion trap, and for a Charlotte crowd this reads as a fun riff on reuben comfort food rather than gimmicky—but keep seasoning light if your household leans mild.
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