Home » Recipes » Appetizers » Dublin Coddle Egg Rolls with Mustard Caper Sauce

Dublin Coddle Egg Rolls with Mustard Caper Sauce

This post contains affiliate links. If you use these links to make a purchase, I may earn a commission at no additional cost to you (thank you!). As an Amazon Associate I earn from qualifying purchases.

Dublin coddle egg rolls are a fun and delicious way to serve up a hearty and comforting traditional Irish dish. Perfect for your St. Patrick’s Day party or as an anytime appetizer for your meat + potato loving guests!

Dublin coddle egg rolls stacked on a plate

Traditional Dublin Coddle is a slow roasted casserole with layers of bacon, sausage, potatoes and onions. It produces juices that are perfect for mopping up with bread. 

A big bowl of coddle would be welcome on any cold night, but wouldn’t it be fun as a finger food for your St. Pat’s celebration? I took the ingredients and miniaturized them for stuffing into an egg roll. A mustard caper sauce on the side adds a bright note to the hearty ingredients!

The Main Ingredients for Dublin Coddle Egg Rolls

The Meat — Bacon and pork sausage are traditional. I went with center cut bacon and a pork sausage produced locally at Whitehall Farm. For this recipe, the sausage casings are removed so the meat can be broken down into small bits. Substitute a poultry sausage to lighten it up a bit.

Potatoes — I used russet, and because they are diced and essentially cooked twice, you could use any variety of potato.

ingredients for dublin coddle egg rolls

Leeks — These members of the onion family resemble spring onions, but are larger, more fibrous and tend to be sweeter. When sliced across, you’ll see tightly bound layers, usually with sand and dirt between. You’ll want to slice and thoroughly clean leeks before cooking them.

Herbs — Fresh thyme and parsley impart subtle flavor and are found in most coddle recipes. Use whatever you like, but I’d suggest sticking to bright, subtle herbs. 

Egg Roll Wrappers — I used the pliable wrappers typical of crisp fried egg rolls or spring rolls. You may find these in your freezer or produce section. Don’t use the stiff rice paper wrappers that you have to wet to make pliable — that’s for a different application. 😉

Mustard Caper Sauce — Well, coarse grain mustard and briny capers are blended into a béchamel with some dry vermouth for good measure. 

a plate of egg rolls and beers in the background

How To Make Dublin Coddle Egg Rolls

Prep Your Ingredients

  • Slice the tough green stalks from the leek, leaving just a bit of the light green behind. Slice the leek in half lengthwise, then slice half moons from each piece. Submerge the leeks into a large bowl filled with water and massage them to release all the sand and dirt. Remove the leeks to a clean bowl, dump the water and repeat the process until you’re satisfied they are clean. Spread the leeks out on a tea towel to dry while you prep the other ingredients. 
  • Wash and peel the potatoes. Cut the potatoes into shoestring fry sized strips. Next, take a few strips at a time, and cut across them to create a small dice.
  • Remove casings from the sausage, then break the sausage meat into smaller chunks. You can chop your bacon before cooking or after — makes no difference.
  • Remove the herb leaves from the stems and finely chop them.
  • Have kosher salt, black pepper, olive oil and 1/4 cup of chicken or vegetable broth at the ready before you begin.
hands slicing leeks with a knife
hands dicing potatoes with a knife

Cook the Filling

  • Begin by sautéing the bacon until crisp. Remove the bacon to a paper towel to drain. Drain the fat from the skillet, but leave a coating.
  • Next, add the sausage to the skillet. As it cooks, break it apart with a wooden spoon or spatula until it resembles crumbles. Once it’s cooked through, remove the sausage to a dish with a slotted spoon
  • Add a little olive to the skillet, if needed, and then the leeks. Season them with salt and pepper. After a couple of minutes, add the potatoes to the skillet and toss them together. Add the broth and immediately cover the pan to steam cook the potatoes until they are tender, but not mushy.
  • Finally, you’ll add the sausage and crumbled bacon along with the herbs back to the skillet and give everything a good stir to distribute. Remove it from the heat and taste for seasoning.
close up of filling for dublin coddle egg rolls

Assemble the Egg Rolls

  • Fill a small bowl with water and set it near your work space. 
  • Lay one wrapper on a work surface so it looks like a diamond. Spoon a scant 1/4 cup of filling into the center of the wrapper.
  • Dip your finger into the water and wet the two edges of the wrapper furthest away from you (the top of the diamond). This will serve to glue the egg roll shut.
  • Fold the bottom of the diamond up and over the filling, tucking the wrapper around the filling as you pull it snug. 
  • Fold in the right and left sides of the diamond to create a tight bundle. Finally, roll the egg roll away from you toward the top of the diamond. 
  • Set the finished rolls aside on a sheet pan. If you’re concerned about the wrappers drying out, cover the rolls with a damp tea towel.
an egg roll wrapper with filling in the center
hands rolling an egg roll

Crisp the Egg Rolls

My preferred method to crisp the egg rolls is the air fryer, but you can oven fry them as well (or deep fry, but I haven’t tried that). 

Air Fryer — Working in batches, spritz the egg rolls with a bit of cooking spray and place them in the air fryer basket. Cook them at 390F for 10 to 12 minutes, flipping them over halfway through. 

Oven Fry — Bake them at 425F for 15 to 20 minutes, flipping them over halfway through. 

Make the Mustard Caper Sauce

While your egg rolls are crisping, make the dipping sauce. Melt 1 tablespoon of butter in a small saucepan. Add 1 tablespoon of flour and whisk for 1 minute. Add half the milk and 2 tablespoons of dry vermouth or white wine, stirring constantly until it’s incorporated and smooth. Add the remaining milk, mustard and capers and cook for another minute or two until it thickens and coats the back of a spoon. 

sauce being spooned onto egg rolls

Helpful Tips for Dublin Coddle Egg Rolls

  • I have a small air fryer that gets pretty hot if I’m batch cooking. If yours does the same, you may need to adjust the temperature or cooking time for each batch so they don’t overcook or burn. 
  • Assemble the egg rolls earlier in the day and keep them covered with a damp cloth in the fridge until you are ready to cook them. 
  • Freeze cooked egg rolls and store them in an air tight container. Thaw overnight and warm them up in a 350F degree oven for up to 15 minutes.

More Fun Food for a St. Pat’s Party Spread

Dublin coddle egg rolls on a plate

Dublin Coddle Egg Rolls with Mustard Caper Sauce

Sip + Sanity | Linda Feller
Dublin coddle egg rolls are a fun and delicious way to serve up a hearty and comforting traditional Irish dish. Perfect for your St. Patrick’s Day party or as anytime appetizer for your meat + potato loving guests!
Prep time.15 minutes
Cook time.35 minutes
Custom time.10 minutes
Total time.1 hour
Course.Appetizer
Cuisine.Irish
Number of servings.20 egg rolls
Calories per serving.166 kcal

Ingredients

  • 4 slices center cut bacon
  • 4 links pork sausage, removed from casings
  • 1 tablespoon olive oil
  • 1 leek, tough green leaves removed, cut into half moons, rinsed and drained
  • 1 pound russet potatoes, peeled and diced
  • ¼ cup chicken or vegetable broth
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh flat-leaf parsley, chopped
  • kosher salt + fresh ground black pepper
  • 1 package egg roll wrappers, about 20

Mustard Caper Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoon dry vermouth, or white wine
  • ¾ cup milk
  • tablespoon coarse grain mustard
  • 2 tablespoon capers

Instructions

Make the Filling

  • In a large non-stick or cast iron skillet over medium heat, crisp the bacon. Remove the bacon to drain on a paper towel. Pour off the rendered fat leaving just a coating in the pan. Once cook, crumble the bacon but leave aside.
  • Add the sausage to the pan. As it cooks, break the meat apart with a wooden spoon or spatula to resemble crumbles. Once cooked, remove the sausage to a dish with a slotted spoon.
  • If needed, add the olive oil and leeks to the pan. Season with salt + pepper and cook for about 3 minutes to soften up, but without adding too much color.
  • Add the diced potatoes and toss it all together. Add the broth, cover and cook for 5 minutes until the potatoes are tender, but not mushy.
  • Add the sausage and bacon back to the pan along with the thyme and parsley. Give everything a good stir. Taste for seasoning and remove from the burner.

Assemble the Egg Rolls

  • Fill a small bowl with water and set next to your work area. This will be used to glue the egg rolls shut.
  • Place one wrapper on your work surface so it resembles a diamond shape. Measure out a scant ¼ cup of filling in to the center of the wrapper. Dip your finger into the water and wet the two edges the wrapper furtherst away from you (the top of the diamond).
  • Fold the bottom of the diamond up and over the filling, tucking the wrapper around the filling as you pull it snug. 
  • Fold in the right and left sides of the diamond to create a tight bundle. Finally, roll the egg roll away from you toward the top of the diamond. Set the finished rolls aside on a sheet pan. If you’re concerned about the wrappers drying out, cover the rolls with a damp tea towel.

Crisp the Egg Rolls

  • Air Fryer: Working in batches, spritz the egg rolls with a bit of cooking spray and place them in the air fryer basket. Cook them at 390F for 10 to 12 minutes, flipping them over halfway through.
  • Oven Fry: Bake them at 425F for 15 to 20 minutes, flipping them over halfway through. 

Make the Mustard Caper Sauce

  • Melt 1 tbsp of butter in a small saucepan. Add 1 tbsp of flour and whisk for 1 minute. Add half the milk and 2 tablespoons of dry vermouth or white wine, stirring constantly until it’s incorporated and smooth. Add the remaining milk, mustard and capers and cook for another minute or two until it thickens and coats the back of a spoon. 

Notes

  • Assemble the egg rolls earlier in the day and keep them covered with a damp cloth in the fridge until you are ready to cook them. 
  • Freeze cooked egg rolls and store them in an air tight container. Thaw overnight and warm them up in a 350F degree oven for up to 15 minutes.

Nutrition

Calories: 166kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 300mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
Keywords.air fryer, game day, oven, st. patrick’s day, stove top
Did You Make This Recipe?Be sure to share a comment below!
pin image for dublin coddle egg rolls
5 from 5 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

    1. Hope you enjoy…and yes…definitely try the real version, too. Make sure you’ve got some good crusty bread on hand for dipping!

  1. 5 stars
    Omg, this looks so amazingly delicious! I really like the photos you added and the tips you gave. It’s very easy to understand the recipe and also the folding process that is actually one of the main things in this recipe! 😀 Thank you for sharing this recipe with us!