irish egg rolls
I found this on Allrecipes by Nicolle Morrison. Can't wait to try them. She says.... "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!"
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prep time
30 Min
cook time
20 Min
method
Deep Fry
yield
8 serving(s)
Ingredients
- 4 ounces corned beef, chopped
- 1 cup steamed cabbage, shredded
- 1 cup cooked potatoes, diced
- 1 cup carrot, shredded
- 1/2 cup onion, thinly sliced
- - salt and pepper, to taste
- 8 - egg roll wrappers (7-inches square)
- 1 1/2 quarts oil for deep frying
How To Make irish egg rolls
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Step 1Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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Step 2In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste.
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Step 3Lay the egg roll wrappers out on a clean dry surface a few at a time.
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Step 4Place about 1/2 cup of the mixture into the center of each wrap.
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Step 5Roll up into logs according to the directions on the package. Wet the edge with water to seal.
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Step 6Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden.
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Step 7Remove from hot oil to drain on paper towels.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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