Irish Egg Rolls

Name: Irish Egg Rolls
Ingredients: 1 pound leftover homemade corned beef and cabbage (we like this recipe from Food Network Kitchen); 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

7 ingredients

7 steps

Ingredients

1 pound leftover homemade corned beef and cabbage (we like this recipe from Food Network Kitchen)
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

Directions

1

Squeeze out any excess moisture from the cabbage and chop; shred the corned beef.
2

Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
3

Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
4

Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling.
5

Wet the edges of the wrappers and roll to seal.
6

In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes.
7

Let drain on paper towels and serve hot with stout mustard for dipping!