Appetizers > Ireland > Leftovers > Potatoes > Irish Egg Rolls >
Irish Egg Rolls
Great recipe for using leftover St. Patrick's Day corned beef & cabbage.
1/2 to 3/4 C leftover corned beef, chopped
1 C leftover steamed cabbage, shredded
1 C cooked potatoes, peeled & diced
1 C carrots, shredded
1/2 C onion, thinly sliced
Salt & black pepper to taste
8 egg roll or won ton wrappers (7-inch square)
1-1/2 quarts oil (for deep frying)
Heat oil in a deep-fryer to 375-degrees F. In a bowl, mix together chopped corned beef, shredded cabbage, diced potatoes, shredded carrot and thinly-sliced onion. Season with salt and black pepper to taste. Assemble egg roll or won ton wrappers on a dry surface. Place about 1/2 cup of the mixture into the center of each wrap. Roll into logs according to package directions; wet edges with water to seal. Deep-fry rolls a few at a time, turning if necessary, for about five minutes or until golden. Remove from hot oil; drain on paper towels. Serve. Suggestion: Serve with hot mustard for dipping.
Related Links:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
