Irish Egg Rolls Recipe

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. Irish Egg Rolls picture

Summary

Prepration Time30 MinutesCooking Time20 Minutes

Difficulty LevelMediumHealth IndexAverage

Servings6CuisineEuropean

CourseBreakfastSpecialityHolidays

Main IngredientBeef

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

How to make Irish Egg Rolls

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.

Comments

Comments: 6 | Add a Comment

Snigdha says :

Yep..phylo dough is great for baking. And I prefer baking samosas or anything for that matter to deep frying except of course while making pakoras, I have no option but to deep-fry them.

Posted on: 10 October 2007 - 7:28pm