Irish Egg Rolls Recipe

Ingredients
<br>- 4 ounces chopped corned beef
<br>- 1 cup shredded steamed cabbage
<br>- 1 cup diced cooked potatoes
<br>- 1 cup shredded carrot
<br>- 1/2 cup thinly sliced onion
<br>- salt and pepper, to taste
<br>- 8 (7 inch square) egg roll wrappers
<br>- 1 1/2 quarts oil for deep frying
<br><p></p>Directions
<br>step 1: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 4 ounces chopped corned beef
- 1 cup shredded steamed cabbage
- 1 cup diced cooked potatoes
- 1 cup shredded carrot
- 1/2 cup thinly sliced onion
- salt and pepper, to taste
- 8 (7 inch square) egg roll wrappers
- 1 1/2 quarts oil for deep frying

Directions
step 1: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
step 2: 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.
step 3: 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.

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