IRISH EGG ROLLS
This is a good way to use any leftover corned beef and cabbage . Try these egg rolls. I tried this recipe and it is very good.-- So I thought I would share it with you all. This recipe is by Nicolle Morrison and the Photo is by christina28792
Provided by Pat Duran
Categories Meat Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat oil in a deep-fryer or electric fry-pan to 375^. In a medium bowl, mix together all ingredients except oil.
- 2. Working with one wrapper at a time, place 1/2 cup of the mixture into the center of each wrap. Roll up into logs. Seal edges with water. Fry rolls a few at a time, turning if necessary, for about 3-5 minutes, or until golden brown. Remove to paper towels to absorb any oil. Enjoy!
IRISH EGG ROLLS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 25m
Yield 8 egg rolls
Number Of Ingredients 23
Steps:
- Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
- Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.
- In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!
- Preheat the oven to 300 degrees F.
- Place the corned beef in a colander in the sink and rinse well under cold running water.
- Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
- Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
- From Food Network Kitchens
IRISH EGG ROLLS
Number Of Ingredients 6
Steps:
- Heat oil in a deep fryer or small pot to 375* or until oil bubbles around handle of a wooden spoon. Lay out a single wonton wrapper. Place 1/4 - 1/2 cup corned beef, carrots and potatoes in the center of egg roll. Roll according to package directions. Wet edges and seal shut. Continue to do this to all egg rolls. Place egg rolls into hot (only a few at a time) and cook turning until golden brown. Remove from oil and set on paper towel.
IRISH EGG ROLLS
This is a great way to use up leftover corned beef and cabbage!!! You could even use canned corned beef.
Provided by Charmie777
Categories Meat
Time 35m
Yield 8 eggrolls
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
- In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
- Lay the egg roll wrappers on clean dry surface a few at a time.
- Place about 1/2 cup of filling into 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 as necessary, for about 5 minutes, or until golden.
- Remove from hot oil and drain on paper towels.
Nutrition Facts : Calories 1601.2, Fat 166.7, SaturatedFat 22.2, Cholesterol 16.8, Sodium 357.8, Carbohydrate 24.8, Fiber 1.8, Sugar 1.6, Protein 6.5
IRISH EGG ROLLS
I found this on Allrecipes by Nicolle Morrison. Can't wait to try them. She says.... "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!"
Provided by Vicki Butts (lazyme)
Categories Meat Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 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.
- 3. Lay the egg roll wrappers out on a clean dry surface a few at a time.
- 4. Place about 1/2 cup of the mixture into the center of each wrap.
- 5. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
- 6. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden.
- 7. Remove from hot oil to drain on paper towels.
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