Irish Egg Rolls
Description
These Irish spring rolls with corned beef are a great way to use up those corned beef and cabbage leftovers in these delicious egg rolls!
Ingredients
•
1 1/2 quarts oil for deep frying
•
4 ounces chopped corned beef
•
1 cup shredded steamed cabbage
•
1 cup diced cooked potatoes
•
1 cup shredded carrot
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1/2 cup thinly sliced onion
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salt and pepper, to taste
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8 (7 inch square) egg roll wrappers
Directions
1
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2
Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3
Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.