Corned beef egg rolls are a popular appetizer or snack found on many menus across America. But where did this delicious fusion of Chinese egg rolls and Irish corned beef come from? Let’s explore the origins of this tasty dish.
The History of Corned Beef
To understand how corned beef egg rolls came about, we first need to look at the history of corned beef itself. Corned beef has its roots in Irish cuisine, where it was originally known as “salt beef”. In the 17th and 18th centuries, beef was preserved with large grains of rock salt called “corns” – thus leading to the name corned beef.
Irish immigrants brought corned beef with them to America. In Jewish communities, it came to be used as a substitute for brisket to make deli sandwiches. Over time, corned beef became a staple in many American cuisines, especially in areas like New York City and Boston where there were large populations of Irish and Jewish immigrants.
The Invention of Egg Rolls
Egg rolls originated in China, where they have been around since at least the Sung Dynasty (960-1279). The early egg rolls were made with ingredients wrapped in sheets of thin pancake or egg dough, then fried until crispy.
Egg rolls made their way to America in the late 19th and early 20th century as Chinese immigrants came to the West Coast of the United States. They quickly became popular appetizers and snacks across the country.
The Fusion of Two Cultures
So how did these two iconic dishes – the Irish corned beef and the Chinese egg roll – come together? Most accounts point to Jewish delicatessens in New York City in the 1930s and 40s.
Delis were already serving corned beef sandwiches at the time. Some believe that Chinese restaurants nearby introduced the delicatessen owners to egg rolls, and they decided to stuff their beloved corned beef inside for a new take on the egg roll.
Others say Jewish deli owners got the idea after noticing the similarity between egg roll wrappers and the dough used to wrap chopped liver, another popular appetizer. Switching out the chopped liver for sliced corned beef must have seemed like an obvious fusion.
Popularity Spreads Across America
However they were first invented, corned beef egg rolls quickly became popular in Jewish delis and Irish pubs in cities like New York and Boston. Over the decades, they spread across the country along with the growing popularity of Americanized Chinese food.
By the 1970s, corned beef egg rolls could be found in Chinese restaurants and pubs nationwide. They became a ubiquitous menu item and an appetizer staple.
Variations Arise
As corned beef egg rolls increased in popularity across America, many variations started emerging:
- Reuben egg rolls – With sauerkraut and Thousand Island dressing added to the filling
- Pizza egg rolls – Stuffed with pepperoni, tomato sauce and mozzarella
- Breakfast egg rolls – Filled with scrambled eggs, bacon, potatoes and cheese
- Dessert egg rolls – Stuffed with fruit fillings or chocolate and served with dipping sauce
While these creative twists make for delicious eats, the classic pairing of corned beef and cabbage inside a crispy egg roll wrapper continues to be the gold standard.
Current Popularity
Today, corned beef egg rolls remain an iconic menu item in Irish taverns, Chinese and Asian fusion restaurants, and American pubs across the country. Here’s a look at some key facts about this appetizer:
| Yearly consumption | Over 36 million servings per year |
|---|---|
| Regional popularity | Most popular in Midwest, Northeast, and West Coast |
| Types of restaurants | Irish pubs, Chinese restaurants, fusion eateries |
| Holiday ties | Often served on St. Patrick’s Day |
Corned beef egg rolls are now a part of the American culinary tradition. While Asian egg rolls and Irish corned beef both have unique histories, their union created an iconic appetizer that is now beloved coast to coast.
How Are Corned Beef Egg Rolls Made?
Now that we know the background of this dish, let’s look at how corned beef egg rolls are put together:
Ingredients
- Egg roll wrappers (or wonton wrappers)
- Cooked corned beef, chopped into small pieces
- Green cabbage, shredded
- Onion, diced (optional)
- Carrots, shredded (optional)
- Garlic powder, salt, pepper, and other seasonings
- Egg wash to seal the egg rolls
- Oil for frying (canola, vegetable or peanut oil are common choices)
Steps for Preparation
- Cook the corned beef if starting from raw. Allow to cool completely.
- Shred the cabbage and carrots. Dice the onions if including.
- In a bowl, mix the corned beef, cabbage, onions, carrots, and any additional seasonings.
- Place egg roll wrappers on a flat surface into a diamond shape.
- Scoop about 2-3 tablespoons of filling into the center of each wrapper.
- Fold the bottom corner over the filling, then fold over the sides. Brush the top points with egg wash.
- Heat oil in skillet or deep fryer to 350°F. Fry egg rolls for 2-3 minutes until golden brown.
- Drain on paper towels and serve warm.
The filling can be modified to preference by adding sauerkraut, Thousand Island dressing, or other ingredients. Just keep the filling secured tight so nothing falls out!
How to Make the Best Corned Beef Egg Rolls
To take your homemade corned beef egg rolls to the next level, keep these tips in mind:
- Use high-quality corned beef – Pick corned beef with plenty of fatty marbling for the best flavor.
- Get the veggie ratio right – The filling should be more corned beef than veggies. Go for a 3:1 or 4:1 meat to veggie ratio.
- Season generously – Add plenty of salt, pepper, garlic powder, onion powder and other dried herbs.
- Don’t overfill the wrappers – Putting too much filling will cause them to break open while frying.
- Fry at the right temperature – Frying at 350-375°F will ensure the egg rolls get crispy without burning.
- Rest egg rolls before serving – Letting them drain on paper towels will prevent greasiness.
Popular Dipping Sauces
What really takes corned beef egg rolls to the next level is the dipping sauce! Here are some popular condiments for serving:
- Russian dressing – A blend of mayo, ketchup and spices.
- Thousand Island dressing – With mayo, ketchup, relish, onions and seasonings.
- Sweet chili sauce – A spicy, tangy and sweet blend.
- Guinness mustard sauce – Made with Guinness beer, mustard and brown sugar.
- Soy ginger sauce – With soy sauce, sesame oil, ginger and garlic.
The sauces all complement the flavors of the corned beef and cabbage filling. Serve with your favorite to let eaters customize each bite.
Where to Enjoy Corned Beef Egg Rolls
Want to try some delicious corned beef egg rolls without having to make them yourself? Here are some restaurants known for serving outstanding versions:
- Lucky’s Famous Burgers – Their Reuben egg rolls have sauerkraut in the filling.
- Slainte Pub – An Irish pub serving them with Irish whiskey mustard sauce.
- Mei Mei Street Kitchen – A popular food truck with creative Chinese-inspired egg rolls.
- The Harp – A legendary Irish bar in Boston with perfect pub-style egg rolls.
- Wow Bao – A fast casual chain with corned beef egg rolls on the menu.
Can’t find a restaurant near you? Many frozen versions can be found in grocery stores which make quick and easy appetizers at home.
Conclusion
Corned beef egg rolls have come a long way from their humble beginnings in New York City delicatessens. The delicious fusion of Chinese egg rolls and Irish-American corned beef has become a hearty appetizer loved by many across the United States.
Crispy on the outside and filled with savory, salty flavor inside, corned beef egg rolls are now a distinctive part of American cuisine. Whether enjoying them at a pub, Chinese eatery, or making your own at home, this unique snack is sure to satisfy any craving.