Breakfast & Brunch
This corned beef and cheese egg rolls recipe delivers crispy, golden-brown bites that pack a salty-savory punch every time—no takeout needed. The secret lies in perfectly folded wonton wrappers that stay crispy even after frying, thanks to a simple egg wash and proper heat control. I developed this recipe after craving something hearty yet handheld, and the combination of tender corned beef, melted cheese, and seasoned filling creates a texture and flavor that’s impossible to resist.
The beauty of this recipe is its versatility—you can pan-fry, air-fry, or deep-fry for that ideal crispy crust, and the filling comes together in just 15 minutes. The corned beef adds a deep, briny richness, while the cheese melts into stringy perfection, binding everything together. It’s the kind of dish that transforms a lazy weekend morning into a satisfying meal without requiring much effort or fancy ingredients.
What you’ll end up with is a plate of golden, crispy egg rolls that crackle with every bite, revealing a gooey, flavorful center. The exterior stays light and airy, while the inside is rich and savory—a perfect balance of textures that makes these egg rolls irresistible. Serve them with a tangy dipping sauce or enjoy them straight from the pan, still warm and delicious.
Whether you’re feeding a crowd or treating yourself to a hearty breakfast, this recipe scales effortlessly. The filling can be prepped ahead, and the egg rolls keep well in the fridge, so you can fry them fresh whenever you’re ready. Here’s how to make them crispy and full of flavor every time.
Ingredients for corned beef and cheese egg rolls
Twelve simple ingredients transform into crispy, savory egg rolls with golden crusts.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 24 pieces | Square, for perfect folds |
| Corned Beef 🥩 | 1 ½ lb | Drained, shredded or chopped |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp or mild, freshly grated |
| Large Eggs 🥚 | 1 whole | For egg wash, room temperature |
| Vegetable Oil 🫒 | 3 cups | For deep frying, high smoke point |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Garlic Cloves 🧄 | 3 cloves | Minced, for extra flavor |
| Soy Sauce 🍶 | 1 tbsp | For filling seasoning |
| Sesame Oil 🌿 | 1 tsp | For aroma, toasted |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| All-Purpose Flour 🌾 | 2 tbsp | For dusting work surface |
| Canola Oil 🫒 | ½ cup | For pan-frying alternative |
Wonton wrappers are the star here—King Noodle brand or Taste of China from the Asian aisle are my go-tos. Grab a pack from Walmart or H-Mart if you're near an Asian grocery store. The corned beef should be tender and juicy; Hormel or Oscar Mayer are reliable brands. For the cheese, Kraft sharp cheddar melts beautifully, but Mozzarella gives a gooier texture. Keep wrappers sealed in the fridge until ready to use—they dry out fast once opened.
No wonton wrappers? Spring roll wrappers work too, but they're trickier to fold. Short on corned beef? Substitute pulled pork or extra-firm tofu for a vegetarian twist. The egg wash is non-negotiable—it's what makes those crusts golden and crispy. If you're pan-frying instead of deep-frying, use canola oil and keep heat medium-high. The filling can be prepped ahead and stored in the fridge for 2 days, but don't assemble the egg rolls until you're ready to cook them—they get soggy.
Wrappers keep for 2 weeks in the fridge, but use them within 1 week for best results. The filling stays fresh for 3 days in the fridge—perfect for meal prep. After frying, keep egg rolls warm in a 200°F oven while you finish the batch. They reheat best in the air fryer for 3-4 minutes at 375°F, or in the oven for 5-7 minutes at 350°F. Store leftovers in an airtight container for 2 days—they're great cold for lunches too.
Why You'll Love This Recipe
- I’ll be real: I almost always make too many. The beauty is, they stay crispy (or you can reheat them in the oven) for days, and they’re budget-friendly enough that I don’t feel guilty about it. My kids grab them cold for lunch, and my partner sneaks them straight from the fridge—no one complains, and that’s the real win.
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal where you don’t need to be a chef. Just shred that corned beef (or pull it from a can—no judgment), mix in the cheddar, crack an egg into the center of a wonton wrapper, fold, and fry. That’s it. The egg binds everything together while the cheese melts into gooey perfection.
- Salty-Savory Magic: Between us, this combo is ridiculously good. The briny, tender corned beef pairs with the sharp cheddar like it was meant to be, and the crispy wonton wrapper adds the perfect crunch. It’s the kind of flavor that makes you reach for seconds without thinking—no fancy spices or marinades required.
- Game for Any Meal: Honestly, I make these for everything. Weeknight dinners? Check. Game day snacks? Absolutely. Even breakfast—yes, really—when I’m craving something hearty. The egg makes it feel like a full meal, while the corned beef and cheese keep it satisfying. Plus, they reheat like a dream, so they’re my secret weapon for lazy days.
Step-by-step instructions for corned beef and cheese egg rolls
Here's how to make golden, crispy egg rolls with a savory corned beef and cheddar filling.
Prepare the Filling Ingredients
In a medium bowl, combine the 1.5 lb corned beef, 2 cups shredded cheddar cheese, 4 whole green onions (thinly sliced), and 3 cloves garlic cloves (minced). This is where all the flavor comes together, so make sure to chop the green onions and garlic finely—they should be almost unrecognizable when mixed in.
Add the 1 tbsp soy sauce, 1 tsp sesame oil, 0.5 tsp salt, and 0.25 tsp black pepper to the bowl. Mix everything together with your hands or a fork until the cheese begins to melt slightly and the filling looks cohesive. The mixture should be moist but not wet—if it feels too dry, add a teaspoon of water to help bind it. This filling is the heart of your egg rolls, so take your time getting it just right.
Assemble the Egg Rolls
Lightly dust a clean work surface with 2 tbsp all-purpose flour to prevent sticking. Place one of the 24 wonton wrappers in the center of your palm, leaving about an inch of overhang on all sides. Spoon approximately 1 tablespoon of the filling onto the center of the wrapper, leaving a small border around the edges.
Fold the wrapper diagonally in half to form a triangle, then fold the two corners toward the center to create a half-moon shape. Press gently along the edges to seal, then roll the egg roll tightly from the wide end toward the tip, keeping the seam down. The goal is to create a neat, compact cylinder—this ensures even cooking and a crispy exterior. Place the finished egg roll seam-side down on the floured surface and repeat with the remaining wrappers and filling.
Choose Your Cooking Method
For deep-frying: Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Fry the egg rolls in batches of 4-5 for 2-3 minutes until they turn a deep golden brown color. They're done when the wonton wrappers are crispy and the filling is hot throughout. Drain on a wire rack or paper towels to remove excess oil.
For pan-frying: Heat 0.5 cup canola oil in a large skillet over medium-high heat. Cook the egg rolls in batches for 3-4 minutes per side, turning carefully with tongs, until they're golden brown and crispy. This method is quicker but may not be as crispy as deep-frying—keep an eye on them to prevent burning.
Serve Warm and Enjoy
Transfer the crispy egg rolls to a serving platter and let them rest for 2-3 minutes before serving. This brief rest allows the filling to set slightly, making them easier to handle. Serve warm with your favorite dipping sauce—sweet chili sauce, soy sauce, or even a simple mixture of soy sauce and a touch of sesame oil works beautifully.
Each bite should deliver a perfect balance of crispy wonton wrapper and rich, savory corned beef and cheddar filling. The secret to success lies in the preparation—properly prepping the filling and sealing the egg rolls ensures they hold together during cooking and deliver that satisfying crunch you're after.
Pro Tips For Making Corned Beef And Cheese Egg Rolls
- Prep Cheese First: Drain and pat the shredded cheddar very dry with paper towels before mixing it in—wet cheese makes the filling soggy and turns your egg rolls into a cheesy mess. I learned this after the first batch where the wrappers stuck together like glue.
- Cut Corned Beef Thin: Slice the corned beef paper-thin (⅛-inch or less) and freeze it for 10 minutes first—it’ll hold its shape better when cooked and won’t turn your egg rolls into a beefy brick. My first attempt used thick slices, and the filling was uneven.
- Egg Wash Lightly: Brush the egg wash sparingly on the edges—just enough to seal, not drown. Too much egg means gummy, undercooked wrappers, and I’ve ruined more batches than I’d admit by overdoing it. A damp pastry brush helps control it.
- Fry in Batches: Crowd the pan, and your egg rolls will steam instead of crisp. Fry them in a single layer over medium-high heat, and don’t move them until the bottom turns golden (about 2 minutes). I used to rush this, and the results were always greasy and limp.
Make-ahead tips for corned beef and cheese egg rolls
Prep Filling Ahead
The filling is the star of these egg rolls, and it can be prepped 2 days in advance—this is where I save time. Store it in an airtight container in the fridge, and when you're ready to assemble, let it sit at room temperature for 10 minutes before using. The cheese will hold its shape better after chilling, but a quick warm-up makes it easier to work with. 💡
Fold and Freeze
Here’s my pro tip: Assemble the egg rolls completely, then freeze them on a baking sheet lined with parchment paper for 1 hour to set. Once frozen, transfer them to a ziplock freezer bag and store for up to 1 month. When you’re ready to cook, skip the thawing step—just fry them straight from the freezer! The cold filling prevents leaks, and the wrappers stay crispy. ❄️
Batch Cooking
Double the recipe and cook half now, then freeze the rest for later. I like to fry a batch on weekends and reheat them in the air fryer at 375°F for 5 minutes during the week. Use a paper towel to absorb any excess oil after reheating to keep them crispy. Store cooked egg rolls in an airtight container for 2 days in the fridge. 🔥
Egg Wash Secret
For extra crispiness, beat the 1 egg with 1 tbsp water before brushing it on the egg rolls. This thin wash creates a golden, crackly crust. Let the assembled egg rolls rest for 10 minutes after folding—they’ll hold their shape better during cooking. Brush the egg wash on just before frying for the best results. ✨
Oil Temperature Matters
Use a deep-fry thermometer to maintain 350°F oil—too hot and they’ll burn outside before cooking through. If you’re pan-frying, keep the heat at medium-high and avoid overcrowding the pan. A wire cooling rack is worth the investment—it keeps fried egg rolls crispy by letting air circulate underneath. 🌡️
Nutrition facts
Frequently asked questions
Can I use regular flour tortillas instead of wonton wrappers?
While possible, it won't give you that authentic crispy texture. Wonton wrappers are thinner and designed to crisp up perfectly when fried. If you must substitute, use spring roll wrappers (found in the Asian aisle) which are more similar in texture. Regular flour tortillas will make soggy egg rolls.
What's the best way to keep my egg rolls from falling apart?
First, don't overfill them—use 1 tablespoon of filling per wrapper. Second, seal them tightly by pressing firmly along the edges. Third, chill the assembled egg rolls for 10 minutes before frying. The cold helps everything hold together. Finally, fry them at 350°F—too hot and they'll crack open.
How do I make these vegetarian?
Swap the corned beef for extra-firm tofu (pressed and crumbled) or pulled jackfruit. Use 2 tbsp soy sauce and 1 tsp smoked paprika to mimic the salty depth of corned beef. For extra flavor, add 1 tbsp nutritional yeast to the filling. The cheese will still melt beautifully, keeping that gooey center.
Can I bake these instead of frying?
Yes, but they won't be as crispy. Brush with egg wash, then bake at 400°F for 12-15 minutes on a wire rack (not directly on the pan) until golden. For extra crunch, spray with cooking oil before baking. They'll be softer than fried versions but still delicious—great for a healthier option.
What's the secret to extra crispy egg rolls?
Three things: hot oil (350°F), egg wash (beat 1 egg + 1 tbsp water), and proper draining. Fry in small batches, don't overcrowd, and drain on a wire rack (not paper towels) to keep them crispy. Also, let them rest 2-3 minutes after frying before serving.