Breakfast & Brunch
This corned beef and Swiss egg rolls recipe delivers the perfect balance of crispy wonton cups and gooey melted cheese rivers—every bite is a satisfying crunch and melt. 🌟 The secret lies in properly preparing the filling with tender corned beef, sharp Swiss cheese, and a touch of cream cheese for that signature stretchy, cheesy pull. I've perfected this technique over years of testing, ensuring the wonton wrappers stay crispy while the filling remains warm and flavorful.
The beauty of these egg rolls is in their versatility—they work as a hearty breakfast brunch item or a satisfying appetizer for game day. Pan-frying creates that classic crispy exterior, while baking offers a lighter alternative without sacrificing texture. The combination of savory corned beef and rich Swiss cheese creates a filling that's both comforting and indulgent, with just the right amount of saltiness and creaminess.
What makes this recipe truly special is the way the cheese melts into rivers when you cut into them, creating pockets of gooey goodness that make each bite irresistible. The crispy wonton cups provide the perfect contrast, ensuring every mouthful delivers both texture and flavor. Whether you're serving them as a brunch centerpiece or a crowd-pleasing appetizer, these egg rolls never disappoint.
Ready in just 30 minutes, this recipe is perfect for busy mornings or special occasions. The key to success is proper assembly and even cooking, which I'll walk you through step by step. Let's get started on creating these delicious, crispy, cheesy egg rolls that everyone will love.
Ingredients for corned beef and swiss egg rolls
Twelve crispy, cheesy bites packed with tender corned beef and Swiss rivers—game day magic in wonton cups!
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 24 pieces | Square, for egg rolls |
| Corned Beef 🥩 | 1 lb | Deli-sliced, shredded fine |
| Swiss Cheese 🧀 | 8 oz | Shredded, sharp variety |
| Cream Cheese 🧈 | 4 oz | Full-fat, softened |
| Green Onions 🧅 | 4 whole | Thinly sliced, white/green parts |
| Eggs 🥚 | 1 whole | Beaten for brush |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
The corned beef makes these egg rolls special. Deli-sliced is perfect—no need to cook it first. Grab the thick-cut, sharp Swiss from the deli counter (the pre-shredded stuff gets rubbery). Trader Joe's has great pre-shredded Swiss that works in a pinch, but freshly shredded melts like a dream. For the wonton wrappers, King Noodle or Martini brands are my go-tos—they're sturdy enough to hold all that gooey filling without breaking. Keep them covered with a damp towel so they don't dry out while you prep.
No Swiss cheese? Gruyère or sharp cheddar work in a pinch, but the melt isn't quite the same. Running short on corned beef? Substitute pastrami or even leftover roast beef—just pat it dry first. The cream cheese is non-negotiable for that signature stretchy texture, but if you're avoiding dairy, vegan cream cheese does the trick (though it won't melt quite as dramatically). For extra crispiness, brush the wrappers with egg wash before frying—that golden crust is everything. And if you're baking instead of frying, spray the egg rolls with oil first to help them crisp up.
These egg rolls reheat beautifully—5 minutes at 375°F turns them crispy again. Store leftovers in an airtight container for 3 days in the fridge, or freeze for 2 months (separate layers with parchment). Pro tip: Freeze them uncooked for the crispest results—just fry from frozen, adding 2-3 extra minutes. The cheese rivers are best when the egg rolls are piping hot, so serve them straight from the fryer or oven while the cheese is still gooey inside. Leftovers? Toss them in a pan with a little soy sauce for a quick stir-fry.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe when I’m too tired to chop anything. Just slice the corned beef thin (or use pre-sliced deli meat), spread that creamy Swiss and cream cheese mix, and roll. The green onions add zero effort but all the freshness—honestly, it’s the kind of dish that makes me question why I ever made anything complicated.
- Melty Magic Combo: That Swiss and cream cheese fusion inside? It’s like a warm hug in every bite. The corned beef brings the salty-savory punch, but the cheeses soften just enough to make it feel indulgent—not heavy. And the wonton wrappers? Crispy enough to hold up, but still tender. (Yes, even on a Tuesday night.)
- Party in a Bite: These disappear at gatherings—no one can resist them. Serve them as appetizers with a side of mustard for dipping, or turn them into a full meal with a simple salad. I’ve even made a big batch for game day and had zero leftovers by halftime. They’re the kind of dish that makes you look like a hero without trying.
- Budget-Friendly Leftovers: Corned beef and cheese are already cheap, but this recipe stretches them further. Make a double batch, freeze half, and reheat whenever you’re craving something hearty. My freezer is full of these because they’re the ultimate lazy-day solution—no one skips seconds, and I skip the grocery run for a week. Win-win.
Step-by-step instructions for crispy corned beef and Swiss egg rolls
Here's how to create golden, crispy egg rolls with gooey cheese centers—every bite is a flavor explosion!
👨🍳 Step 1: Prep the Filling with Perfect Texture
In a large bowl, combine the 1 lb Corned Beef and 8 oz Swiss Cheese. Use your hands to break up the corned beef into small, pea-sized pieces—this ensures even distribution and melty pockets in every bite. Add the 4 oz Cream Cheese and mix until fully incorporated, creating a creamy, cheesy base.
Next, fold in the 4 whole Green Onions (both white and green parts) and sprinkle with 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Garlic Powder. Mix gently but thoroughly—you want the flavors to blend but still see some distinct pieces of cheese and corned beef. This filling should be moist but not soupy; if it feels too dry, add 1-2 teaspoons of water to help bind it.
🥘 Step 2: Assemble the Egg Rolls with Precision
Lightly dust your work surface with 0.25 cup All-Purpose Flour to prevent sticking. Place one wonton wrapper (corners pointing toward you) and add 1 tablespoon of filling to the bottom corner. Fold the corner over the filling, then fold in the sides like an envelope, and finally roll it up tightly. Press the edge to seal—this ensures crispy edges and prevents leaks during frying.
Repeat with all 24 pieces Wonton Wrappers, working quickly to keep the filling from drying out. I like to arrange them neatly on a tray as I go—it makes the next step much easier. If the wrappers stick, lightly dust with more flour between layers. Pro tip: Keep any unused filling covered with plastic wrap to maintain moisture.
🔥 Step 3: Fry to Golden Perfection (The Crispy Secret!)
Heat 0.5 cup Vegetable Oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F—use a thermometer for accuracy. This is where the magic happens: the oil should shimmer but not smoke. Carefully add 6-8 egg rolls at a time (don't overcrowd!) and fry for 2-3 minutes per side, turning gently with a slotted spatula, until they turn a deep golden brown.
They're ready when the wrappers are crispy all over and the filling looks warm through the wrapper. If they brown too quickly, reduce the heat slightly—you want even cooking, not burning. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Here's the thing—don't skip this draining step! It prevents soggy wrappers and keeps them crispy.
🍳 Step 4: Finish with Sesame Oil for Extra Flavor
While the egg rolls are still warm, drizzle them lightly with 1 tbsp Sesame Oil. Toss gently to coat—this adds a nutty aroma and enhances the overall flavor profile. The sesame oil should be evenly distributed but not pooling; a light misting is perfect. For extra presentation, you can arrange them on a platter with toothpicks if needed.
Serve immediately while they're piping hot—these egg rolls are best enjoyed fresh out of the fryer. The contrast of crispy wrappers and melty, cheesy filling is what makes them irresistible. If you're serving a crowd, keep them warm in a 200°F oven while you finish frying the rest, but no longer than 10 minutes or they'll lose their crispiness.
Pro Tips For Making Corned Beef And Swiss Egg Rolls
- Drain and Pat Dry: Corned beef straight from the jar? Drain it, then pat it thoroughly with paper towels—this prevents soggy egg rolls. I learned this the hard way when my first batch turned into a sad, mushy pile.
- Use Room-Temp Cheese: Take the Swiss and cream cheese out of the fridge 15 minutes before rolling. Cold cheese cracks wrappers and makes folding a nightmare. Trust me, your future self will thank you for this tiny effort.
- Prep Green Onions Last: Slice the green onions just before sealing the egg rolls. They bleed moisture, and if you prep them too early, your filling will get watery. Keep them in the fridge until the last step.
- Pan-Fry in Batches: Don’t crowd the pan—this recipe needs space to crisp. Work in batches of 2-3 egg rolls at a time, and resist the urge to flip too soon. A golden crust takes patience, not rushing.
Serving suggestions for leftovers
Brunch Platter Perfection
Arrange these egg rolls on a large wooden board or slate platter with pickled red onions and sliced jalapeños for a vibrant, colorful spread. I love adding a small bowl of spicy mayo (mix ½ cup mayo with 1 tsp sriracha and 1 tsp honey) for dipping. Garnish with fresh cilantro sprigs and a sprinkle of everything bagel seasoning for extra texture and flavor. 🌟
Game Day Appetizer Spread
Serve these crispy bites alongside cool ranch or blue cheese dips for a crowd-pleasing appetizer. I recommend 2 cups ranch dressing (store-bought or homemade) mixed with 2 oz crumbled blue cheese for a tangy twist. Add carrot sticks and celery sticks for crunch, and place everything on a tiered serving tray. The contrast of warm egg rolls with cool dips and veggies is unbeatable.
Breakfast Pairings
Turn this into a hearty breakfast by serving with scrambled eggs and crispy hash browns. I like to add a side of sausage patties or bacon strips for extra protein. A simple fruit salad with berries and melon balances the richness. For a drink, offer iced coffee or mimosas—the citrus cuts through the savory flavors beautifully.
Presentation Tips
For a restaurant-worthy look, arrange egg rolls in a circular pattern on a platter, with a few toothpicks inserted at the top for easy handling. Drizzle with sesame oil and sprinkle with sesame seeds for extra flair. If serving buffet-style, place them in a chafing dish to keep warm. For a casual vibe, scatter them on a baking sheet with parchment paper for easy transport.
Dipping Sauces
Offer a variety of dipping sauces to complement the flavors. My favorites include sweet chili sauce (mix ¼ cup ketchup, 2 tbsp sriracha, and 1 tbsp honey), soy-ginger sauce (combine ¼ cup soy sauce, 1 tbsp grated ginger, and 1 tsp honey), and garlic aioli (whisk ½ cup mayo with 1 minced garlic clove and 1 tsp lemon juice). Serve in small bowls for easy access.
Make-Ahead Serving
If prepping ahead, assemble the egg rolls but don’t fry them until ready to serve. Store uncooked egg rolls in an airtight container in the fridge for up to 24 hours. When ready to cook, fry them fresh for the best texture. For a freezer-friendly option, freeze uncooked egg rolls on a tray before transferring to a bag—fry from frozen, adding 1-2 extra minutes per side. Reheat leftover egg rolls in the oven at 375°F for 5-7 minutes to restore crispiness. ✨
Nutrition facts
Frequently asked questions
Can I make these egg rolls without a deep fryer?
You can bake them for a lighter version. Preheat oven to 375°F and place egg rolls on a greased baking sheet. Spray lightly with oil and bake for 15-18 minutes, flipping halfway, until golden. For extra crispiness, brush with egg wash before baking. The texture won't be as crispy as fried, but they'll still be delicious!
Why is my filling leaking out when frying? This usually happens if the egg rolls weren't sealed properly or the filling was too wet.
Can I use store-bought corned beef instead of deli-sliced?
Yes, but you'll need to cook it first. Simmer canned corned beef in water for 10 minutes until tender, then drain and shred it finely. The texture will be slightly different but still work well. For best results, use deli-sliced corned beef as it's pre-cooked and ready to use straight from the package.
How do I keep the egg rolls crispy after baking?
Baked egg rolls lose crispiness quickly, but you can reheat them in the oven at 400°F for 3-5 minutes to restore some crunch. For the best results, store them in an airtight container with a paper towel on top to absorb moisture. If reheating, place them directly on the oven rack for maximum crispiness.
What's the best way to freeze these egg rolls?
Freeze them uncooked for best results. Arrange on a tray, freeze solid, then transfer to a bag. Fry from frozen, adding 1-2 extra minutes per side. For reheating, bake at 375°F for 10-12 minutes until crispy. The cheese will be less melty after freezing but still delicious!