Corned Beef Spring Rolls

Name: Corned Beef Spring Rolls
Ingredients: 10 egg roll wrappers; 1 cup corned beef, cooked and diced; 1/2 cup cooked cabbage, diced; 1/2 cup cooked carrot, diced; 1/2 cup sauerkraut, diced; 1/8 pound or about 3-4 slices Swiss cheese, diced; 1 teaspoon caraway seeds, crushed; 1/2 teaspoon horseradish; 1/2 teaspoon dijon mustard; vegetable oil

10 ingredients

5 steps

Ingredients

10 egg roll wrappers
1 cup corned beef, cooked and diced
1/2 cup cooked cabbage, diced
1/2 cup cooked carrot, diced
1/2 cup sauerkraut, diced
1/8 pound or about 3-4 slices Swiss cheese, diced
1 teaspoon caraway seeds, crushed
1/2 teaspoon horseradish
1/2 teaspoon dijon mustard
vegetable oil

Directions

1

Mix the beef, cabbage, carrot, kraut, cheese, and caraway together. Season.
2

Fill the egg roll wrappers - I used about two big spoonfuls each - and roll up into egg rolls- over the top, in the sides, then wet the tops and roll up completely.
3

Fry them up in some hot oil, turning them until all sides are golden brown.
4

Mix the horseradish and mustard together.
5

The hardest part here is to wait for them to cool, then dip them in the sauce and eat them..