Breakfast & Brunch
This corned beef and Swiss egg rolls recipe delivers the perfect balance of crispy wonton shells and gooey, melty Swiss cheese centers—every bite is a satisfying contrast of textures and flavors. 💛 The secret lies in properly prepping the filling and rolling the egg rolls tightly for that signature golden-brown crust, while the corned beef adds a tangy depth that pairs beautifully with the creamy Swiss.
What sets these apart is the technique: pan-frying in small batches ensures even cooking and maximum crispiness, while the corned beef and Swiss filling stays warm and tender inside. This recipe transforms a simple brunch into a restaurant-worthy meal with minimal effort—just 30 minutes of prep and 15 minutes of cooking time.
The result is a plate of golden, crispy egg rolls that shatter slightly when bitten, revealing the perfectly balanced filling of corned beef and melted Swiss cheese. The aroma of frying egg rolls fills the kitchen, making it impossible to resist grabbing one straight from the pan—warm, crispy, and utterly delicious.
Serve with a tangy dipping sauce or a simple side of pickles to cut through the richness. Whether you're hosting a brunch or craving a hearty breakfast, these egg rolls deliver satisfaction in every bite—crispy outside, creamy and savory inside.
Ingredients for corned beef and swiss egg rolls
Six ingredients for the filling, six for the crispy finish—simple but spectacular.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 12 pieces | Square, store-bought or homemade |
| Corned Beef 🥓 | 8 oz | Deli-sliced, drained well |
| Swiss Cheese 🧀 | 8 oz | Shredded, full-fat preferred |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| All-Purpose Flour 🌾 | ¼ cup | For dusting, if needed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, light hand |
| Garlic Cloves 🧄 | 2 cloves | Minced, for extra flavor |
| Dijon Mustard 🍯 | 1 tbsp | For binding filling |
| Mayonnaise 🥛 | 1 tbsp | For creaminess |
| Cornstarch 🌾 | 1 tbsp | For crispiness, optional |
| Egg 🥚 | 1 whole | Beaten, for sealing |
The corned beef is the star here—deli-sliced from the meat counter (not canned) gives that perfect tangy bite. Boar’s Head or Oscar Mayer are reliable brands, but any good-quality deli corned beef works. If it’s too wet, pat it dry with paper towels—moisture ruins crispiness. The Swiss cheese should be full-fat (low-fat melts poorly) and freshly shredded—pre-shredded gets gummy. Green onions add freshness, but if you’re short, substitute with 1 tbsp chopped chives or skip entirely.
No wonton wrappers? Spring roll wrappers work in a pinch, but they’re thicker and may not crisp as well. The Dijon mustard and mayo combo binds the filling—Hellmann’s or Duke’s are foolproof. For extra crispiness, toss the filled egg rolls in cornstarch before frying (like tempura). Vegetable oil is best for frying—Canola or peanut oil work too, but avoid olive oil (it burns). If you’re frying in batches, keep the oil at 350°F—hotter = burnt outside, raw inside.
Wonton wrappers dry out fast, so use them within 2 weeks of purchase and store them in the fridge. The filling can be prepped 1 day ahead—keep it covered in the fridge. For make-ahead egg rolls, freeze uncooked ones on a tray, then transfer to a bag. Fry from frozen (add 1-2 minutes), or thaw and fry as directed. Leftovers? Reheat in a skillet over medium heat for 2-3 minutes per side—microwaving makes them soggy. Serve with sweet chili sauce or plum sauce for dipping.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe when I’m too tired to chop more than green onions. Just shred the corned beef, dice the cheese, and slap it all in wonton wrappers—no fancy folding skills required.
- Salty-Melty Magic: That first bite? Crispy wrapper giving way to tender corned beef and gooey Swiss—it’s like a Reuben sandwich in handheld form. Honestly, the flavor combo is that good.
- Lunchbox Hero: Pack these for work or school lunches—no reheating needed. They hold up perfectly, and kids (or adults) will actually eat their veggies thanks to the cheese hiding them.
- Budget Crowd-Pleaser: A whole pack of corned beef and a block of Swiss stretch for so many egg rolls. Leftovers? Freeze half and thank me later when you’re craving a quick snack.
Step-by-step instructions for corned beef and Swiss egg rolls
Here's how to achieve golden, crispy wonton shells with perfectly melty Swiss-cheese centers.
👨🍳 Step 1: Prepare the Filling Mixture
In a medium bowl, combine the 8 oz corned beef, 8 oz shredded Swiss cheese, 3 whole sliced green onions, 1 tbsp Dijon mustard, 1 tbsp mayonnaise, 1 tbsp cornstarch, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly until all ingredients are evenly distributed—you want the cheese to melt smoothly and the cornstarch to create that signature crispy texture.
Real talk: The cornstarch is non-negotiable for crispiness. It absorbs moisture and creates a dry, crumbly texture that prevents soggy egg rolls. If your filling looks too wet, add an extra 0.5 tbsp cornstarch—this ensures the wonton wrappers won't stick together during frying.
🔪 Step 2: Assemble the Egg Rolls
Place one of the 12 wonton wrappers on a clean surface, leaving the corner closest to you slightly longer than the others. Spoon about 1.5 tablespoons of filling onto the bottom third of the wrapper, about 1 inch from the edge. Fold the corner over the filling, then fold in the sides, and finally roll tightly toward you to seal completely.
I press down gently along the seam to ensure a tight seal—this prevents filling from leaking during frying. If the wrapper feels too dry, lightly brush the edges with water before sealing. Don't overstuff; you want the filling to be snug but not bursting out when you press the edges.
🥘 Step 3: Chill and Prep for Frying
Arrange the assembled egg rolls seam-side down on a plate and refrigerate for 20-30 minutes. This chilling step firms up the wrappers, making them easier to handle and preventing them from stretching during frying. It also helps the filling set slightly, so it holds its shape when submerged in hot oil.
While they chill, fill a deep skillet or Dutch oven with 2 cups vegetable oil and heat it over medium heat until it reaches 350°F—use a thermometer for accuracy. The oil should shimmer gently but not smoke excessively. If you don't have a thermometer, test with a small piece of wonton wrapper; it should sizzle and turn golden in 30-45 seconds.
🔥 Step 4: Fry to Crispy Perfection
Working in batches to avoid overcrowding, carefully place 3-4 egg rolls into the hot oil. Fry for 2-3 minutes per side until they turn a deep golden brown. You're aiming for that classic egg roll color—not pale yellow, but rich, caramelized tones. If they brown too quickly, reduce the heat slightly to 340°F and fry longer.
Use a slotted spoon to turn them gently—don't press down, or you'll flatten them. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. They'll be crispy immediately, but the texture improves as they cool slightly. If any egg rolls lose their shape, press them gently with a clean spatula to restore their roundness.
🍽️ Step 5: Serve Warm with Dipping Sauce
Let the egg rolls sit for 2-3 minutes before serving—this allows the filling to set slightly and the wrappers to crisp up further. Serve immediately with your favorite dipping sauce, such as sweet chili sauce or a mix of soy sauce, rice vinegar, and a touch of honey. The contrast of the crispy exterior and melty Swiss-cheese center is what makes these egg rolls irresistible.
For extra crispiness, you can also broil them for 1-2 minutes after frying, watching closely to avoid burning. Each bite should deliver that satisfying crunch followed by a creamy, savory filling. Store any leftovers in the refrigerator for up to 2 days, but I don't recommend reheating—they're best enjoyed fresh and crispy!
Pro Tips For Making Corned Beef And Swiss Egg Rolls
- Slice Corned Beef Thin: I learned this the hard way—thick slices of corned beef stay chewy and undercooked inside the egg roll. Aim for ¼-inch slices, then pound them lightly with a meat mallet or rolling pin. This ensures they cook through evenly while keeping the texture tender, not rubbery.
- Prep Cheese Last: Swiss cheese melts fast, and if you add it too early, your egg rolls will turn into a sad, greasy mess. Keep the cheese whole and place it in the center of the wonton wrapper right before sealing. It’ll melt perfectly without leaking.
- Seal Edges Tight: The most common mistake? Egg rolls bursting open because the edges weren’t pressed firmly. Use a little water on the wonton wrapper’s edge before folding—it acts like glue. Press with your finger to create a tight seal, or they’ll unravel in the pan.
- Fry in Batches: Crowding the pan lowers the oil temperature, leading to soggy egg rolls. Work in small batches—no more than 4 at a time—so the oil stays hot and sizzling. This guarantees a crispy exterior every single time, even if you’re impatient like me.
Pro cooking tips for this dish
Filling Consistency
The texture of your filling makes or breaks the egg roll experience. Aim for a dry, crumbly consistency—like wet sand—so the wonton wrappers stay crispy. If your mixture feels too sticky, add an extra 0.5 tbsp cornstarch and mix well. I’ve learned the hard way: soggy egg rolls happen when the filling is too wet, so don’t skip this step. 💫
Sealing Like a Pro
Pressing the edges firmly ensures no filling leaks during frying. Use your fingers to seal the seam tightly, then press down along the entire edge with a little pressure. If the wrapper feels too dry, lightly brush the edges with water before sealing—this helps create an airtight barrier. Overstuffing is a common mistake; use about 1.5 tbsp filling per egg roll to avoid bursting.
Oil Temperature Control
Frying at 350°F is critical for that perfect golden crust. If the oil is too hot, your egg rolls will burn on the outside before the filling cooks through. Too cool? They’ll absorb oil and turn greasy. Use a thermometer for accuracy—if you don’t have one, test with a small piece of wonton wrapper. It should sizzle and turn golden in 30-45 seconds. 🔥
Batch Frying Tips
Never overcrowd the pan—fry 3-4 egg rolls at a time to maintain even cooking. Use a slotted spoon to turn them gently, and avoid pressing down, which flattens the shape. If any egg rolls lose their roundness, press them lightly with a clean spatula to restore their form. Fry in batches to keep the oil temperature consistent, and always drain on a paper towel-lined plate.
Broiling for Extra Crisp
For restaurant-style crispiness, broil the fried egg rolls for 1-2 minutes after frying. Watch closely—they can burn quickly. This step adds a caramelized finish that takes your egg rolls to the next level. Serve immediately while they’re still crispy, as they’ll soften as they cool. 💡
Nutrition facts
Frequently asked questions
Can I substitute corned beef with another meat?
Yes, but the flavor will change. For a similar taste, try pastrami or ham—both work well with Swiss cheese. If you want a leaner option, use shredded rotisserie chicken (add 1 tbsp extra mayo to bind). Avoid fatty meats like bacon, as they can make the egg rolls greasy.
Why did my egg rolls turn out soggy?
Soggy egg rolls usually mean one of three things: too much moisture in the filling, undercooked oil, or overcrowding during frying. Always pat corned beef dry, use 1.5 tbsp cornstarch in the filling, and fry in batches of 3-4 at 350°F. If they still turn out soggy, try air-frying at 375°F for 8-10 minutes.
How do I make these egg rolls ahead of time?
Assemble the egg rolls and freeze them on a tray before transferring to a bag. Fry from frozen (add 1-2 extra minutes per side). For make-ahead filling, prep it 1 day ahead and store in the fridge. Never refrigerate fully assembled egg rolls overnight—they’ll lose crispiness.
What’s the best dipping sauce for these?
Classic options include sweet chili sauce or a simple mix of soy sauce, rice vinegar, and honey (1:1:1 ratio). For extra tang, add 1 tsp sriracha or pickle juice. Avoid heavy sauces—they’ll make the egg rolls soggy.
Can I bake these instead of frying?
Baking won’t give the same crispy texture, but it’s a healthier option. Brush egg rolls with 1 tbsp oil, bake at 400°F for 12-15 minutes, then broil for 2-3 minutes for color. For extra crispiness, spray with oil halfway through. The filling will stay warm, but the wrappers won’t be as crunchy as fried.