irish egg rolls
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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!"
yield
8 serving(s)
prep time
30 Min
cook time
20 Min
method
Deep Fry
Ingredients For irish egg rolls
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4 ozcorned beef, chopped
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1 csteamed cabbage, shredded
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1 ccooked potatoes, diced
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1 ccarrot, shredded
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1/2 conion, thinly sliced
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salt and pepper, to taste
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8egg roll wrappers (7-inches square)
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1 1/2 qtoil for deep frying
How To Make irish egg rolls
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1Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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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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3Lay the egg roll wrappers out on a clean dry surface a few at a time.
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4Place about 1/2 cup of the mixture into the center of each wrap.
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5Roll up into logs according to the directions on the package. Wet the edge with water to seal.
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6Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden.
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7Remove from hot oil to drain on paper towels.
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