Description
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!
Ingredients
- 4 ounces chopped corned beef
- 1 cup shredded steamed cabbage
- 1 cup diced cooked potatoes
- 1 cup shredded carrot
- ½ cup thinly sliced onion
- salt and pepper, to taste
- 8 (7 inch square) egg roll wrappers
- 1 ½ quarts oil for deep frying
Instructions
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 50 mins
Servings: 8