Description

Crispy, golden-brown egg rolls stuffed with tender corned beef and shredded cabbage – a delicious twist on a classic Irish dish.

Ingredients

– 1 pound corned beef, diced

– 2 cups shredded cabbage

– 1 carrot, grated

– 2 green onions, sliced

– 1 clove garlic, minced

– 1 teaspoon ground black pepper

– 1/4 teaspoon salt

– 12 egg roll wrappers

– Vegetable oil for frying

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Instructions

1. In a large bowl, combine the diced corned beef, shredded cabbage, grated carrot, sliced green onions, minced garlic, black pepper, and salt. Mix well.

2. Lay an egg roll wrapper on a flat surface in a diamond shape. Place 2-3 tablespoons of the corned beef mixture in the center of the wrapper.

3. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.

4. In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the egg rolls and fry for 2-3 minutes per side, or until golden brown.

5. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve hot with a creamy horseradish dipping sauce.

Notes

For a crispier egg roll, you can brush the wrappers with a beaten egg before frying. Leftover egg rolls can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Prep Time: 15
Cook Time: 10
Category: Appetizers
Method: Frying
Cuisine: American, Irish