CORN BEEF EGG ROLLS RECIPE RECIPES

IRISH EGG ROLLS RECIPE | ALLRECIPES

Irish Egg Rolls Recipe | Allrecipes image

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!

Provided by Nicolle Morrison

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
½ cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1?½ quarts oil for deep frying

Steps:

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the 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.
Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

Nutrition Facts : Calories 286 calories, CarbohydrateContent 24.8 g, CholesterolContent 12.1 mg, FatContent 18 g, FiberContent 1.8 g, ProteinContent 6.6 g, SaturatedFatContent 2.6 g, SodiumContent 422.6 mg, SugarContent 1.5 g

IRISH EGG ROLLS RECIPE | JEFF MAURO | FOOD NETWORK

Irish Egg Rolls Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Total Time 25 minutes

Cook Time 25 minutes

Yield 8 egg rolls

Number Of Ingredients 23

Ingredients

1 pound leftover homemade Corned Beef and Cabbage, recipe follows
1/2 cup chopped cooked carrots
Kosher salt and freshly ground black pepper
8 cups (2 quarts) peanut oil
8 large wonton wrappers
8 slices aged Swiss cheese
Stout mustard, for dipping
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.
In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce.
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
From Food Network Kitchens

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