Corned Beef and Cabbage Egg Rolls

December 28, 2018 By: Comments
Corned Beef and Cabbage Egg Rolls
Tagged: Appetizers Appetizers. Beef Beef. Fried Fried. Dinner Dinner. Kid Friendly Kid Friendly. St. Patrick's Day St. Patrick's Day. Corned Beef Corned Beef. Cabbage Cabbage. Holidays & Entertaining Holidays & Entertaining. Cheese Cheese. St. Patrick's Day St. Patrick's Day. Chinese Chinese. Appetizers & Snacks Appetizers & Snacks. Eggs Eggs. Pan Fried Pan Fried. Salad Dressing Salad Dressing. Honey Mustard Honey Mustard. Irish Irish.
Prep:
20 minutes
Cook:
20 minutes
Serves:
12 egg rolls
Enjoy the beloved combination of corned beef and cabbage all rolled up in homemade egg rolls and dipped in honey mustard or Thousand Island dressing.

Ingredients

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Directions

  1. Pour the oil into a large skillet or Dutch oven, until it reaches about 1-inch up the sides of the pot. Heat over medium heat to a temperature of 375 degrees F.
  2. While the oil heats, prepare your egg rolls. Set up your fillings on a half sheet pan or large plate.
  3. Start with one egg roll wrapper, set diagonally. Place a little bit of each, shredded cabbage, corned beef, and cheese in the lower third of the wrapper. Lightly brush the top and side corners with egg wash.
  4. Roll the egg roll up, fold in the sides about halfway and continue rolling until completely contained. Repeat with the remainder of the egg roll wrappers.
  5. Once the oil is to temperature, add egg rolls and cook on each side about 1 minute, or until lightly golden brown. Use tongs to turn and cook all sides. Transfer to a plate lined with paper towels to drain the excess oil. Continue until all of the egg rolls are fried. Serve immediately with thousand Island dressing or honey mustard.