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Irish Egg Rolls

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“This is a great way to use up leftover corned beef and cabbage!!! You could even use canned corned beef.”
READY IN:
35mins
YIELD:
8 eggrolls
UNITS:
US

Ingredients Nutrition

  • 4 ounces chopped corned beef
  • 1 cup shredded steamed cabbage
  • 1 cup diced cooked potato
  • 1 cup shredded carrot
  • 12 cup thinly sliced onion
  • salt and pepper, to taste
  • 8 egg roll wraps
  • 1 12 quarts oil (for deep frying, or less if you want to just pan fry)

Directions

  1. Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
  2. In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
  3. Lay the egg roll wrappers on clean dry surface a few at a time.
  4. Place about 1/2 cup of filling into center of each wrap.
  5. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
  6. Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden.
  7. Remove from hot oil and drain on paper towels.

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