Corned Beef and Cabbage Egg Rolls

This easy corned beef and cabbage egg roll recipe is great for a St. Patrick's Day event. Or maybe something fresh to change up your next potluck. Served alongside your favorite Thousand Island dressing, it will be the talk of the party.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 208 Calories

Ingredients

• salt and ground black pepper to taste
• 1 (16 ounce) package wonton wrappers
• 2 cups peanut oil for frying, or as needed
• 2 tablespoons grapeseed oil
• 1 (2 pound) corned beef brisket with spice packet
• 1 ½ cups water, divided
• 1 medium head cabbage, cut into chunks
• 10 slices Asiago cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.

Step 3

Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).

Step 4

Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.

Step 5

Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.

Step 6

Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.

Step 7

Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.