Irish Egg Rolls

Name: Irish Egg Rolls
Ingredients: 4 ounces chopped corned beef; 1 cup shredded steamed cabbage; 1 cup diced cooked potato; 1 cup shredded carrot; 1/2 cup thinly sliced onion; salt and pepper, to taste; 8 egg roll wraps; 1 1/2 quarts oil (for deep frying, or less if you want to just pan fry)

8 ingredients

7 steps

Ingredients

4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potato
1 cup shredded carrot
1/2 cup thinly sliced onion
salt and pepper, to taste
8 egg roll wraps
1 1/2 quarts oil (for deep frying, or less if you want to just pan fry)

Directions

1

Heat oil in deep-fryer to 375°, or, if pan-frying, in heavy skillet.
2

In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
3

Lay the egg roll wrappers on clean dry surface a few at a time.
4

Place about 1/2 cup of filling into center of each wrap.
5

Roll up into logs according to the directions on the package. Wet the edge with water to seal.
6

Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden.
7

Remove from hot oil and drain on paper towels.