IRISH EGG ROLLS WITH PARSLEY CREAM SAUCE

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I love St. Patrick’s Day food and these Irish Eggs Rolls are an easy St. Patrick’s Day appetizer (or meal!) full of tender corned beef and thinly sliced cabbage wrapped in a crispy egg roll wrapper. Corned beef and cabbage egg rolls seemed kind of obvious once I thought of it. I mean egg rolls are already filled with cabbage why not sub out the usual shrimp or pork and add corned beef instead? The combination is a delicious way to celebrate St. Patrick’s Day!

Inspired by the typically deep fried Irish egg roll, our Irish Spring Roll recipe features a cabbage wrap filled with a delicious corned beef mixture of fresh ingredients, making it a lighter alternative that still packs a flavorful punch! Make your St. Patrick’s Day celebration the best yet by featuring our other two St. Patricks Day recipes below at your party!


Now a good Irish Egg Roll needs a great sauce. My guy swears that corned beef and cabbage is made even better by his favorite parsley cream sauce. It’s milk, heavy cream, parsley, and whole grain mustard all combined into a heavenly cream sauce. I’ll admit it may be my favorite part! I whipped up a batch to go along with my Irish Egg Rolls and OMG…amazing!

Ingredients

  • 8 Savoy or Napa cabbage leaves, blanched, dried
  • 1/2 cup mayonnaise
  • 1/4 cup dill, fresh, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 4-6 slices, rye bread, cut into strips
  • 1/2 pound corned beef, cut into strips
  • 2 tablespoons Horseradish Dijon mustard
  • 1 cup carrots, shredded


Preparation

  1. In a small bowl, mix mayonnaise, dill, parsley, and set aside.
  2. In a medium bowl, toss the corned beef with the horseradish mustard.
  3. On a flat working space, lay out the cabbage leaves and spread mayonnaise mixture on top.
  4. Add a few strips each of bread and corned beef, finish with 1 tablespoon shredded carrots, and roll.

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