Repurposed corned beef stars in this unique spring roll with kick. Victoria shares three other favorite spring roll combos in the accompanying video.

Corned Beef Sandwich Spring Roll
- Cooking and Prep: 30 m
- Serves: 6
-
Contains:
Ingredients (11)
Spring Rolls
Red Cabbage Slaw
Start Cooking
Prepare the Spring Rolls
-
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
-
Lay spring roll wrappers on your work surface. (Keep other wrappers in package or covered with a clean towel until ready to assemble.)
-
Prepare red cabbage salad. Combine all ingredients.
-
Spread Dijon mustard on a spring roll wrapper. Top with shredded corned beef, red cabbage slaw, and onions.
-
Combine cornstarch and water in a bowl. Using a pastry brush, brush perimeter of spring roll with mixture. Roll up. Place on a Gefen Parchment-lined baking sheet. Continue until all spring roll wrappers are filled.
-
Bake for 15–18 minutes, until golden and crispy. Alternatively, spring rolls can be fried.
Do you have a piece of leftover corned beef roast in your freezer? Remove it from its sauce and place it in a baking pan. Cover with water and cover the pan. Let it cook in the oven for a couple of hours (make sure it’s always covered). Remove it from the liquid and it’s ready for shredding.