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Irish Egg Rolls

Fallon's picture
This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers.
Ingredients
  Chopped corned beef 4 Ounce
  Shredded steamed cabbage 1 Cup (16 tbs)
  Diced cooked potatoes 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Egg roll wrappers 8 (7 Inch Square)
  Oil 1 1⁄2 Quart (For Deep Drying)
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the 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 if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Beef, Egg, Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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3.975
Average: 4 (6 votes)

6 Comments

stikcler's picture
Wow, this sounds awesome!
sfehmi's picture
makes you hungry
CookingMyWay's picture
wow what a great idea! I like to stuff my eggrolls with bbq pork and slaw... I'm going to give this one a try... :) Nikko
shantihhh's picture
Sounds awesome Tip if you don't want to deep fry use phylo dough, spray with olive oil and bake, they come out crisp and yummy. Shanti/Mary-Anne
CookingMyWay's picture
I've used phylo for samosas sometimes when I don't want them fried... You're right - they come out nice... Have to try it sometime with bbq... :) Nikko
Snigdha's picture
Yep..phylo dough is great for baking. And I prefer baking samosas or anything for that matter to deep frying except of course while making pakoras, I have no option but to deep-fry them.