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Irish Egg Rolls

4

50 min

Irish Egg Rolls

Irish Egg Rolls Photo 1

Category

Egg appetizer

Time

50 min

Serving

8 persons

Calories

286

Rating

4.00★ (83)

Cuisine

Author: Victoria Buriak
These Irish spring rolls with corned beef are so tasty, so filling, and so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!

Ingredients

  • ½ quarts oil for deep frying: 1 piece
  • ounces chopped corned beef: 4 piece
  • steamed cabbage: 1 cup (shredded)
  • cooked potatoes: 1 cup (diced)
  • carrot: 1 cup (shredded)
  • onion: 0.5 cup (thinly sliced)
  • salt and pepper: (to taste)
  • (7-inch square) egg roll wrappers: 8 piece

Metric Conversion

Stages of cooking

Irish Egg Rolls Photo 21
Irish Egg Rolls Photo 32
Irish Egg Rolls Photo 4 3
  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
    Irish Egg Rolls Photo 2
  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.
    Irish Egg Rolls Photo 3
  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.
    Irish Egg Rolls Photo 4

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