Irish Egg Rolls recipe
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- 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
Nutrition Info
- 286 caloriescarbohydrate: 24.8 gcholesterol: 12.1 mgfat: 18 gfiber: 1.8 gprotein: 6.6 gsaturatedFat: 2.6 gservingSize: -sodium: 422.6 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Irish Egg Rolls
Directions
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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.