Corned Beef Egg Roll
Description
These deep-fried corned beef egg rolls are a crunchy, fun twist on the classic Reuben sandwich. A great way to use leftover corned beef from St. Patrick's Day.
Ingredients
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1 1/2 cups shredded coleslaw mix
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3 tablespoons water
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1/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1/3 cup water
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5 ounces cooked corned beef brisket
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1 cup shredded Swiss cheese
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8 egg roll wrappers
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3 cups vegetable oil for frying, or as needed
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1 cup mayonnaise
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3 tablespoons ketchup
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3 tablespoons sweet pickle relish
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1 teaspoon lemon juice
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1 teaspoon smoked paprika
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1/4 teaspoon kosher salt
Directions
1
Stir coleslaw, 3 tablespoons water, salt, and pepper together in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors; add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
2
Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.
3
Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
4
Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
5
While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.