Irish Corned Beef Spring Rolls

An Unexpected Flavor Combination You Have to Try For Yourself

We pride ourselves on tradition at Tommy Moloney’s. It’s at the heart of everything we do, from our recipes that originate from County Limerick to the spices we import from the Emerald Isle.

That being said, we’re never afraid to try something new.

While we would never want to disrespect Nana, we encourage our chefs to experiment with new flavors. And boy, were we glad they did after our first bite of our Hot Irish Whiskey Sausage—a spicy new take on the classic Irish sausage.

In that same vein, we asked our friend Chef Blackbeard to try his hand at making classic Irish Corned Beef. The result was the Irish Corned Beef Spring Roll, a dish that seamlessly blends Irish and Chinese cuisine. It’s all the flavor you could ever want from corned beef, packed into the convenience and crispiness of a spring roll.

Where Do Spring Rolls Come From?

Spring rolls have their origins in China, where they were traditionally made as a seasonal food to celebrate the arrival of spring, hence the name "spring rolls." They were initially filled with fresh vegetables from the first spring harvest, symbolizing rebirth and renewal. Over time, the fillings became more varied, including meats, shrimp, and various vegetables, reflecting local tastes and available ingredients.

As Chinese people migrated, the concept of the spring roll spread across Asia, with each country and region adapting the recipe to local flavors and ingredients. This is why there are so many variations of spring rolls today, ranging from the fried versions popular in Chinese and Vietnamese cuisine to fresh, uncooked versions like the Vietnamese summer roll.

Thus, the history of spring rolls is a story of culinary adaptation and evolution, reflecting both the migration of people and the exchange of cultural and culinary techniques across borders. We’re continuing that tradition by creating an extra savory fusion of Irish and Chinese cuisines.

Easy Tips for Amazing Spring Rolls

Making spring rolls at home can be a fun and delicious activity. Here are some tips to help you create the perfect spring rolls:

1. Prep all your ingredients beforehand. This includes chopping vegetables, cooking the corned beef, and having everything ready and organized. Spring rolls are all about the freshness of the ingredients, so choose high-quality, fresh produce.

2. Rolling Technique: Fold the sides of the spring roll wrappers or rice paper in over the filling first. Then, roll up from the bottom, tucking the filling in tightly as you go. Think of it like rolling a burrito – the tighter, the better (without tearing the paper).

3. Sauce Pairing: Dipping sauces can elevate your spring rolls to the next level. Common options include peanut sauce, hoisin sauce, and fish sauce. Irish mustard can really make these Corned Beef Spring Rolls stand out!

4. Practice: Making the perfect spring roll might take a few tries. If your first few rolls aren’t perfect, don’t worry. The beauty of spring rolls is in their homemade charm and fresh flavors.

5. Cooking with Family or Friends: Making spring rolls can be a social activity. Set up an assembly station with all the ingredients spread out, and let everyone make their own. It's a great way to involve family and friends in the cooking process and customize each roll to personal taste!

Now, on to the recipe!

Ingredients

1 Tommy Moloney’s Irish Corned Beef

1/2 small green cabbage, shredded

1 onion, cut in half

5 bay leaves

1 tablespoon black peppercorn

1 teaspoon cloves

1 teaspoon all spice

1 teaspoon coriander

1 teaspoon fennel seeds

Spring roll wrappers, as needed

1 egg, beaten

Salt, to taste

Pepper to taste

Instructions

In a large pot toast the peppercorns, cloves, all spice, coriander, and fennel seeds on low heat. Once the spices have toasted and become fragrant, add the Tommy Moloney’s corned beef. Then add enough water to just cover the beef. Add the bay leaves and the onion and bring to a boil. Bring down to a simmer and cover the pot and cook for about 3 1/2 - 4 hours.
Once cooked, remove the corned beef from the pot and let cool completely.
In a pan with some oil, cook down the cabbage. Be sure to mix every now and then so the cabbage doesn’t burn. Season with salt and pepper. Cook until the cabbage is slightly wilted. You still want some crunch on it. Let cool.
Slice the corned beef into 1/4 slices. Now cut those slices into thirds. And set aside.
Peel the spring roll wrappers apart. Take a third of the wrappers and cut them diagonally to make a triangle.
To assemble the spring roll, start with the square wrapper and place one of the points towards you so it resembles a diamond. Next place the triangle piece about a third of the way down, point side away from you. Place 2 pieces of corned beef in the triangle piece, then some cabbage on top. Fold the sides of the triangle in. Then the bottom of the diamond up and over the triangle. Now fold the sides of the diamond in. Roll into a tight package. Seal the opposite tip with the beaten egg. Repeat till all your spring rolls are made.
Fry the spring rolls in a deep fryer at 350ºF until golden brown. Serve warm with some hot Irish mustard.