Irish Egg Rolls

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
8 egg rolls
Level:
Intermediate

Ingredients
  • 1 pound leftover homemade corned beef and cabbage (we like this recipe from Food Network Kitchen)
  • 1/2 cup chopped cooked carrots
  • Kosher salt and freshly ground black pepper
  • 8 cups (2 quarts) peanut oil
  • 8 large wonton wrappers
  • 8 slices aged Swiss cheese
  • Stout mustard, for dipping
Directions
Watch how to make this recipe.
  • Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.

  • Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.

  • Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.

  • In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!


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