Irish Egg Rolls
|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)|
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.