Corned Beef and Cabbage Egg Rolls

Served with a dill cream sauce, this crispy finger food is a fusion of robust flavors.


  • 1 1/2 pounds corned beef brisket
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 1 (16 ounces) Guinness
  • 2 cups water
  • 2 carrots, chopped
  • 1/2 head green cabbage, quartered
  • Large egg roll wrappers
  • Vegetable oil, for frying
  • Mustard dill sauce:
  • 1/2 cup creme fraiche
  • 1 teaspoon prepared horseradish
  • 2 tablespoons Dijon
  • 1 tablespoon dill, chopped


  1. Preheat oven to 300°F.
  2. Combine beef, onion, garlic, caraway seeds and bay leaf with Guinness and water in a large Dutch oven. Bring to a boil on the stove top. Cover and put in the oven to simmer until very tender, about 3 hours.
  3. Remove beef from liquid, and bring liquid to a simmer on stove top. Add cabbage and carrots, and cook about 20 minutes.
  4. Slice meat. Squeeze excess water out of cabbage and carrots and finely slice.
  5. Heat oil to 360°F.
  6. Add about 1/2 cup of corned beef and cabbage to each egg roll wrapper, wet the edges to seal, and roll. Fry until golden brown. Remove to a paper-towel-lined plate.
  7. Mix all sauce ingredients together. Serve egg rolls with sauce.