Description
Crispy and flavorful Corned Beef & Cabbage Egg Rolls are the perfect St. Patrick’s Day appetizer or anytime snack. Tender corned beef and sautéed cabbage are wrapped in a crispy egg roll shell for a delicious pub-style treat.
Ingredients
– 1 pound corned beef, finely chopped
– 2 cups shredded cabbage
– 1 carrot, grated
– 2 scallions, thinly sliced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/2 teaspoon ground black pepper
– 12 egg roll wrappers
– Vegetable oil for frying
Instructions
1. In a large skillet, sauté the chopped corned beef over medium-high heat until lightly browned, about 5 minutes.
2. Add the shredded cabbage, grated carrot, and sliced scallions. Sauté until the vegetables are tender, about 7-10 minutes.
3. Stir in the soy sauce, sesame oil, and black pepper. Remove from heat and let the filling cool slightly.
4. Lay an egg roll wrapper on a flat surface in a diamond shape. Place about 2-3 tablespoons of the corned beef and cabbage filling onto the lower third of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
6. In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the egg rolls and fry until golden brown, about 2-3 minutes per side.
7. Drain the fried egg rolls on a paper towel-lined plate and serve hot.
Notes
For a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes to the filling. You can also serve these egg rolls with a side of mustard or horseradish sauce for dipping.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: Irish, American