Irish Egg Rolls
"This is a great way to use up leftover corned beef and cabbage!!! You could even use canned corned beef."
photo by Swirling F.
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
8 eggrolls
ingredients
- 4 ounces chopped corned beef
- 1 cup shredded steamed cabbage
- 1 cup diced cooked potato
- 1 cup shredded carrot
- 1⁄2 cup thinly sliced onion
- salt and pepper, to taste
- 8 egg roll wraps
- 1 1⁄2 quarts oil (for deep frying, or less if you want to just pan fry)
directions
- Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
- In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
- Lay the egg roll wrappers on clean dry surface a few at a time.
- Place about 1/2 cup of filling into center of each wrap.
- Roll up into logs according to the directions on the package. Wet the edge with water to seal.
- Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden.
- Remove from hot oil and drain on paper towels.
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Reviews
-
Loved, loved, LOVED these. Such a wonderful way to use up the leftovers from my St. Patrick's Day dinner (or anytime you cook corned beef, cabbage & potatoes!). My whole family really enjoyed these eggrolls. Even those who don't like cabbage had no idea that it was in there. These were a breeze to prepare since I prepped the corned beef and veggies before putting them away the night I made corned beef dinner. For the one comment about them being bland.. we did not find this to be the case at all..just make sure to salt & pepper the mixture. -
I have used this recipe for eggrolls for years! I use cornbeef, cabbage, occasionally shredded carrots, onions and soy sauce in the mixture. We then dip in duck sauce. Outstanding! I may try with potatoes soon! -
GREAT use of leftovers!! My grandmother had left over corned beef and I said I'd find a way to "spice it up". I really enjoyed these. I made them into smaller wonton serving sizes. Made for ZWT 3! -
I think I liked the idea more than I liked the dish itself. It's a nice way to do portable corned beef & cabbage and really was pretty easy, cheap, and didn't take very long, but it was also really bland, so nobody got particularly excited about it either. I think next time I would add a little garlic and thyme to the filling mixture and have dijon mustard on hand for dipping.
RECIPE SUBMITTED BY
Charmie777
United States
