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Irish Egg Rolls

Chaterbox'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 beef 1 Ounce, corned
  Shredded cabbage 1⁄4 Cup (4 tbs), steamed
  Diced cooked potatoes 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Onion 2 Tablespoon, thinly sliced
  Egg roll wrappers 2
  Oil 1⁄2 Cup (8 tbs) (For deep frying)
  Salt To Taste
  Pepper To Taste
Directions

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 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.
3. 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.

Ready in 50 min.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
2

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3.35
Average: 3.4 (5 votes)

2 Comments

shantihhh's picture
fun take on egg rolls love Scottish eggs
jlvcats's picture
Now these sound great, a reuben in a wrap!! Have a "blended" day!!! Chef Janet