Irish Egg Rolls
Recipe type: Super Bowl/ Tailgating
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 LB Corned Beef or Ham luncheon meat sliced thin (some deli's offer GF luncheon meat)
  • 1 LB Swiss Cheese sliced thin
  • 1 Jar Pickles (I use bread and butter stacker but if you prefer you can use dill too)
  • 1 Egg
  • 1 Bottle of Canola Oil (or whatever you prefer to use for deep-frying)
  • ½ Cup Grainy Brown Mustard
  • 1 Package of Egg Roll wrappers (typically they are located in the refrigerator section near the tofu at the grocery store)
  1. In a small bowl scramble the egg, then set aside (this will be our glue).
  2. On a cutting board take one piece of corn beef, swiss cheese and a pickle. Layer the corned beef then swiss on top of each other than place the pickle on one end. Roll the corned beef/ swiss around the pickle forming a log shape.
  3. Place the corned beef roll up on an egg roll wrapper diagonally. Fold the two ends of the egg roll wrapper over the ends of the Corned beef roll. Using a pastry brush or your finger put a bit of the egg wash aka Glue onto the ends of the egg roll wrapper.
  4. Fold the two remaining ends of the egg roll rapper over the corned beef using the egg wash to secure the egg roll wrapper together. You want to ensure that all of the loose ends of the egg roll wrapper are secured firmly with the egg wash so there are no holes for the melted cheese to escape from. I don't know about you but I'm not about to let one bit of cheese escape! Repeat this whole process until you have formed all of the egg rolls.
  5. In a large pan pour enough oil so that you can submersed the egg rolls to deep fry them. I used one bottle of canola oil. Heat the oil until it reaches 350*. (I used a candy/deep-frying thermometer to measure it).
  6. Once the oil has heated slowly place the egg rolls into the oil one at a time, so that you don't splash the hot oil onto your hand. You don't want to over crowd them (I placed two at a time in the pan). Fry until they are golden brown on both sides about 3 min. Place them on a plate lined with paper towel to allow the excess oil to drip off.
  7. Allow the Irish Egg Roll to cool for a moment then serve sliced in half diagonally with a side of the grainy brown mustard.
Recipe by Sassy Southern Yankee at