Breakfast & Brunch
This corned beef and cheese egg rolls recipe transforms a classic breakfast into crispy, golden wonton cups packed with savory surprises. The magic happens when tender corned beef meets melted cheese and runny yolk—each bite delivers a perfect balance of salty, creamy, and herby flavors. I developed this recipe after craving something hearty yet handheld, and the result is a dish that feels indulgent yet simple to make.
The key to these egg rolls lies in the filling: thinly sliced corned beef, sharp cheddar, and a touch of scallions create a filling that stays moist while the wonton wrappers achieve that coveted crispy texture. Pan-frying in small batches ensures even cooking, while a light brush of oil keeps the wrappers from sticking. The runny yolk in the center is the game-changer—it adds richness and ties all the flavors together.
What you'll end up with is a breakfast or brunch dish that's perfect for feeding a crowd or enjoying as a satisfying solo meal. These egg rolls hold together beautifully, making them ideal for serving at gatherings or meal prepping ahead of time. The crispy exterior gives way to a creamy, cheesy interior that's impossible to resist.
Serve with a side of tangy dipping sauce or a simple slaw for balance, or enjoy them straight from the pan with a sprinkle of fresh herbs. This recipe delivers restaurant-quality results with minimal effort—just 20 minutes of active prep and 10 minutes of frying. Let's get cooking!
Ingredients for corned beef and cheese egg rolls
Twelve simple ingredients transform into crispy, cheesy, herby egg rolls with a runny yolk surprise.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 24 pieces | Square, store-bought or homemade |
| Corned Beef 🥩 | 1 ½ lb | Thinly sliced, deli-style preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for even cooking |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Vegetable Oil 🫒 | 2 cups | High smoke point for frying |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For seasoning filling |
| Dried Thyme 🌿 | ¼ tsp | For subtle herby flavor |
| Butter 🧈 | 2 tbsp | Melted, for brushing |
The wonton wrappers make all the difference—Kung Fu brand from the Asian market is my go-to, but any quality brand works. Look for wrappers that are pliable but not sticky; if they feel dry, a quick dip in warm water revives them. For the corned beef, Oscar Mayer or Boar's Head are reliable choices, but any deli-style corned beef will do. Thinly slice it against the grain for maximum tenderness. The sharp cheddar should be block cheese—pre-shredded contains anti-caking agents that prevent proper melting. If you're short on time, Kraft Natural shreds well, but grating your own is ideal.
No wonton wrappers? Spring roll wrappers work in a pinch, though they're slightly thicker. Substituting the cheddar? Gruyère or Monterey Jack both melt beautifully. The eggs should be room temperature—cold eggs can cause the filling to break apart during frying. For extra flavor, add a pinch of smoked paprika to the filling mix. The green onions can be swapped for chives or scallions, but green onions add that perfect fresh bite. If you're making these ahead, assemble the egg rolls and refrigerate them for up to 2 hours before frying—they'll hold together better.
These egg rolls are best served immediately after frying, but they reheat beautifully in a 350°F oven for 10 minutes if needed. Store any leftovers in an airtight container in the fridge for up to 2 days. To freeze, fry the egg rolls first, then cool completely before storing in a single layer on a tray. Once frozen, transfer to a bag and keep for up to 2 months. The crispy exterior softens slightly when reheated, but the cheesy, herby filling stays irresistibly gooey. Serve with a side of spicy mayo or sweet chili sauce for dipping.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe when I’ve got nothing but a can of corned beef and a block of cheddar. No chopping, no fancy prep—just tear the meat, shred the cheese, and fold. The won ton wrappers handle the rest, crisping up like they’re meant to be stuffed with this salty-sweet combo.
- Game for Any Gathering: I’ve served these at tailgates, potlucks, and even as a snack when friends drop by. They’re easy to halve for appetizers or make full-size for a hearty meal. Plus, no one will guess they’re basically a deconstructed Reuben in egg roll form.
- Leftovers That Don’t Suck: Between us, most egg rolls turn soggy. Not these. The cheese keeps them sturdy for days, and I’ve reheated them in the air fryer or oven without a single complaint. Budget win? A can of corned beef stretches to feed four, and the wrappers cost pennies.
Step-by-step instructions for herb-packed corned beef egg rolls
Master these techniques and you'll achieve golden-brown wrappers with perfectly runny yolks every time.
Prepare the Filling with Perfect Texture
In a large mixing bowl, combine the 1.5 lb corned beef with the 1.5 cups sharp cheddar cheese, 0.5 cup green onions, 0.25 cup fresh parsley, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp dried thyme. Using clean hands or a fork, gently mix until the cheese begins to soften and cling to the corned beef pieces.
This step is crucial for achieving that signature creamy yet slightly chunky texture. The cheese should start to melt slightly from the heat of the corned beef, creating a cohesive filling that won't fall apart when wrapped. If the mixture feels too dry, add 1-2 teaspoons of water to help bind everything together.
Assemble the Egg Rolls with Precision
Place one of the 24 wonton wrappers on a flat surface, leaving about 1 inch of overhang on all sides. Spoon 1 tablespoon of the filling onto the center of the wrapper. Be generous but not excessive—you want enough filling to create a satisfying bite without making the egg roll too heavy to handle.
Fold the bottom corner of the wrapper up and over the filling, pressing gently to seal. Fold in the sides, then bring the top corner down to meet the bottom. Press firmly along all edges to create a tight seal. The goal is to create a completely enclosed package that won't leak when fried. Work quickly but carefully to maintain clean edges.
Fry to Golden Perfection with Runny Yolk Magic
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. You'll know it's ready when a small piece of bread browns in 30 seconds. Carefully place the assembled egg rolls in the hot oil, 4-5 at a time, without overcrowding. Fry for 3-4 minutes until they're golden brown on all sides.
This is where the magic happens—the high heat creates a crispy exterior while keeping the interior warm enough for the eggs to remain perfectly runny. Use tongs to turn them gently, ensuring even browning. Don't walk away during this process; the oil temperature drops quickly when you add cold egg rolls.
Create the Signature Runny Yolk Center
Remove the fried egg rolls and place them on a wire rack or paper towel-lined plate to drain excess oil. While still hot, brush the tops with the 2 tbsp melted butter using a pastry brush. This step adds richness and helps create that golden sheen on the finished egg rolls.
For the runny yolk center, crack 1 egg into the center of each egg roll (you'll use about 4 eggs total). The residual heat from frying will gently cook the egg just enough to create that signature runny yolk when you cut into them. Cover loosely with foil and let them rest for 2-3 minutes before serving to allow the filling to set slightly.
Garnish and Serve Immediately
Transfer the egg rolls to a serving platter and garnish with additional chopped parsley and green onions for freshness. Serve immediately while the filling is warm and the yolks remain perfectly runny. The contrast between the crispy exterior, creamy cheese filling, and runny yolk creates an irresistible texture combination.
These egg rolls are best served fresh from the fryer when the wrappers are crispy and the fillings are hot. The runny yolk center is the star of this dish—don't let them sit too long or the yolks will firm up. Pair with a tangy dipping sauce for the ultimate experience.
Pro Tips For Making Corned Beef And Cheese Egg Rolls
- Prep Corned Beef Right: Drain the corned beef but don’t rinse it—those briny juices are flavor gold. Pat it very dry with paper towels, then slice thinly against the grain (yes, it matters). I learned this the hard way when my first batch tasted bland because I skipped the drying step.
- Shred Cheese Coarse: Skip the food processor for sharp cheddar—it turns to glue. Use a box grater or pulse the cheese in short bursts, then finish by hand for jagged, melty pieces. This keeps the texture perfect when the egg rolls fry up crisp.
- Seal Egg Rolls Tight: Wet your fingers with water before folding the wrappers—it creates a stronger seal than just licking the edges. Press firmly along the edges, then crimp with a fork for extra hold. I used to have half my egg rolls unravel in the pan because I rushed this.
- Fry in Batches: Don’t overcrowd the pan—even if you’re impatient like me. Fry 3-4 egg rolls at a time over medium-high heat until golden brown (about 2-3 minutes per side). Too many at once steams them instead of crisps them, and no one wants soggy egg rolls.
Essential equipment for corned beef and cheese egg rolls
Frying Essentials
You'll need a deep fryer or heavy-bottomed pot (I use my All-Clad 3-quart) for even heat distribution. A deep-fat thermometer is non-negotiable—maintaining 350°F is critical for perfect texture. I recommend the Thermoworks Thermapen for accuracy. For oil, vegetable oil (like Crisco) has a high smoke point and neutral flavor, but peanut oil adds a subtle richness. 🌡️
Wrapping Tools
Keep your workspace organized with these tools: a sharp chef's knife for trimming wonton wrappers, a small offset spatula for pressing seams, and a wire rack for draining. I also use a pastry brush (like OXO Good Grips) to apply melted butter after frying. For extra crispiness, I lightly dust the wrappers with cornstarch before folding. 🥟
Oil Management
Never reuse frying oil more than once—it breaks down and creates off-flavors. I keep a large metal strainer and paper towels nearby to filter out food debris after each batch. For cleanup, store used oil in a sealed metal container (like Ball mason jars) in the fridge until disposal. A grease disposal bucket makes this process easier. 🧽
Optional Upgrades
For a deep fryer, I love the Ninja Foodi 4.5-quart—it maintains temperature perfectly and has a built-in basket. If you prefer stovetop, a cast-iron skillet (like Lodge) adds extra crispiness. For the runny yolk trick, a small egg separator ensures clean cracks. A kitchen torch can add a final golden sheen to the tops. 🔥
Safety First
Always use heat-resistant gloves when handling hot oil or pans. Keep a fire extinguisher (like Kidde 2-A:10-B:C) nearby—never leave oil unattended. I also recommend a splash guard for my deep fryer to prevent oil splatter. For ventilation, a range hood or exhaust fan is essential when frying in small spaces. ⚡
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying for a healthier version?
Yes! For a baked version, preheat oven to 400°F and brush assembled egg rolls with oil. Place on a parchment-lined tray and bake for 15-18 minutes until golden. The texture will be lighter but still delicious. For air frying, cook at 375°F for 8-10 minutes—just watch closely to avoid over-browning.
What's the secret to keeping the filling from leaking during frying?
The key is proper sealing! Press the edges firmly when folding, and avoid overfilling. A 1 tablespoon filling per wrapper is ideal. Chill the assembled egg rolls for 15 minutes before frying—this helps the cheese firm up slightly and reduces leaks. Work quickly but carefully to maintain tight seals.
Can I use pre-cooked corned beef instead of fresh?
Deli-style corned beef works perfectly—just make sure it's thinly sliced. For extra flavor, warm it gently in a pan with a splash of water to remove any excess salt. The warming step also helps the cheese melt better when assembling. Avoid using canned corned beef as it's too soft and may make the filling too wet.
How do I prevent the wonton wrappers from sticking together?
Keep unused wrappers covered with a damp paper towel between layers. For extra protection, lightly dust your workspace with cornstarch before assembling. Never stack them dry—they'll stick permanently. If they do stick, carefully separate them with a clean, dry cloth. Work in batches to keep everything fresh.
Can I make these ahead of time for a party?
Yes! Assemble the egg rolls and refrigerate them for up to 2 hours before frying. For make-ahead freezing, fry them first, then cool completely. Store in a single layer on a tray before transferring to a bag. They'll keep for 2 months in the freezer. Reheat in a 350°F oven for 10 minutes—the crispiness will soften slightly but the cheesy filling stays perfect.