Happy St. Patrick’s Day! I’m not Irish, but on St. Patrick’s Day, everyone’s Irish, right? Chicagoans take St. Patrick’s Day, and the weekend before (or after) very seriously. One of the most fun traditions surrounding St. Patrick’s Day in Chicago is the dying of the Chicago River green!
I moved to Chicago in 2008, and attended my first river dying in 2009 – it’s truly a one of a kind experience and a sight to behold. The Chicago river dying tradition was started in 1962 by the Chicago Journeyman Plumbers Local Union when 100lbs of oil based green dye, typically used to detect leaky pipes and pollution, was used and dyed the river green for a week . Today they use environmentally safe, secretly formulated, orange-red vegetable dye that has the river green for a day or two. In addition to the green river, you can find lots of Green River soda, green beer, Guinness, and of course, corned beef and cabbage specials, in restaurants and bars all over the city.
Corned beef and cabbage is not traditionally Irish, but is actually Irish-American. It became popular in New York City in the late 1800s. Irish immigrants purchased salt cured beef brisket from Jewish butchers instead of traditional pork bacon, due to cost. Corned refers to the use of corns which are large grains of rock salt used to cure the brisket. Over time, using a brine has become a more popular method. Cabbage and potatoes were also cheap, and the entire meal could be made in one pot for both cost effectiveness and efficiency – reasons it’s still popular today! Leftovers are often used for hash, but I was looking for a fun twist that would go great with beer and the impending college basketball tournament. What would be better than Corned Beef and Cabbage Eggrolls?!
The good news is that if you aren’t up for making your own corned beef, you can buy it thick sliced from the deli. I know, because in full transparency, I got my corned beef at the deli! Another hack…if you aren’t using leftovers, a bag of coleslaw mix is perfect for the cabbage and carrot element. These were so delicious, that I plan to find as many excuses as possible to make them more often and they definitely give some of the other egg rolls I’ve made some tough competition (think Bacon Cheeseburger Egg Rolls and Apple Pie Egg Rolls).
Corned Beef and Cabbage Eggrolls
Yields: 12 egg rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
12 eggroll wrappers
14 oz bag of coleslaw mix (or, if using leftovers, 1 cup cooked chopped cabbage and 1/4 cup cooked chopped carrots)
1/2 cup onion, thinly sliced or diced
2 cloves garlic, minced
10oz diced cooked corned beef
1 1/4 cup diced, cooked, potatoes
2 cloves garlic, minced
Salt and pepper
Vegetable oil for frying
1/4 cup Dijon mustard
1/4 cup mayonnaise
1teaspoon rice vinegar
1 teaspoon hot honey
1. In a small pot of water, add potatoes, and bring to a boil over high heat. Cook 10-15 minutes until tender.
2. While the potatoes are cooking, in a large sauté pan, over medium high heat, add 1 tablespoon vegetable oil, and add the coleslaw mix. Cook for 2 minutes and add 1/4 cup water along with the garlic, onion, and salt and pepper, to taste. Cover and cook for 10 minutes. (If using leftovers, cook for 3-5 minutes until warm).
3. Season cabbage mix with pepper (and salt, if needed)
4. Stir in corned beef and cook an additional 2 minutes to heat.
5. Stir in diced potatoes and cook an additional 2 minutes to heat.
6. Heat a small pot with oil over medium high heat, about half way up the pan. You want the oil at 350 degrees (if using a thermometer).
7. Place egg roll wrapper on a flat surface so that it looks like a diamond.
8. Add 1/3 cup of filling towards the bottom of the wrapper.
9. Brush edges of wrapper with water.
10. Bring bottom corner over filling and begin to roll, tucking left and right corners in. Roll tightly.
11. Once all egg rolls are filled, fry until golden brown, about 3-5 minutes. You’ll need to work in batches so as to not overcrowd the oil.
12. While the egg rolls cool slightly, mix together the mayonnaise, mustard, vinegar, and hot honey in a small bowl.
13. Cut egg rolls on a bias, and serve egg rolls with mustard sauce (and a cold beer).
If these egg rolls have you in the mood for all things Irish, you’re in luck because Chef Matt’s Tasting Table: Irish Spring Table tonight still has seats left.
Or maybe you want to take things a step further and actually visit Ireland? We’ve got you covered there, too! The Chopping Block is offering a new culinary adventure Enchanting Isle from May 30 to June 7, 2026 and it’s not too late to snag a spot! You’ll travel from Ireland’s windswept western cliffs to its lush southern farmlands as you meet the artisans, chefs, and makers who define the country’s vibrant food culture. This carefully curated itinerary by Onward Travel includes iconic landscapes, market visits, coastal foraging, whiskey tasting, and unforgettable culinary experiences—most notably a private class at Ballymaloe Cookery School and a day with renowned fish smoker Sally Barnes!
If you can’t leave home, let us take you on a culinary trip in our kitchens. We have several upcoming classes that don’t require a suitcase:
Or, maybe making these egg rolls has shown you that you need to improve your Knife Skills. We have you covered there too! Knife Skills is our most popular class. We have seats available on Wednesday, March 18 (just 1 spot left!), Wednesday, April 1, Saturday, April 11, Wednesday, April 22, and Sunday, April 26.
We’ve also got a great selection of cookware and utensils if you need anything to make these egg rolls in your own kitchen. Whether we see you for a class, or in our retail store, we hope the luck of Irish is with you this St. Patrick’s Day!
