Irish Egg Rolls

These Irish spring rolls with corned beef are a great way to use up those corned beef and cabbage leftovers in these delicious egg rolls!

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 286 Calories

Ingredients

• 8 (7 inch square) egg roll wrappers
• 1 cup shredded carrot
• Salt and pepper, to taste
• 1 cup diced cooked potatoes
• 4 ounces chopped corned beef
• 1 cup shredded steamed cabbage
• 0.5 cup thinly sliced onion
• 1.5 quarts oil for deep frying

Recipe Instructions

Step 1

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Step 2

Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay 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, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.