Sy Ginsberg’s Cripsy Corned Beef Egg Rolls

Crispy Wonton Rolls stuffed with Corned Beef and Sauerkraut.

Prep Time


Cook Time







1 pkg        egg roll wrappers (not spring roll wrappers)

1 tbsp       butter

1 lb            cooked Corned Beef, shredded

1 cup        cabbage

1                 small onion

               carrot, shredded

¼  cup     swiss cheese, shredded

2 tsp         minced garlic

2 tbsp      Dijon mustard

1                 small can sauerkraut (optional)

1                 egg, beaten


In a medium skillet, melt butter over medium heat

Add onion and garlic, stir occasionally for 4 minutes

Add cabbage and carrots, stir occasionally for 3 minutes, until all contents are tender

Stir in corned beef and mustard and remove from heat

Preheat deep fryer to 350° F.

Place egg roll wrapper on work surface with one corner facing you.

Place 1/3 cup of mixture

Sprinkle Swiss cheese on top of mixture.

Fold corner facing you over to cover the mixture.

Fold both the right and left sides in

Brush remaining edges with egg

Finish rolling