Irish Egg Rolls

          

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!

Original recipe makes 8 servings

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

  • PREP

    30 mins

  • COOK

    5 mins

  • READY IN

    50 mins

Directions

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

Nutrition

Calories: 286 kcal
Carbohydrates: 24.8 g
Cholesterol: 12 mg
Fat: 18 g
Fiber: 1.8 g
Protein: 6.6 g
Sodium: 423 mg

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