I used reviewer KC's suggestion and just sprayed the rolls with PAM and baked them at 400° for 18 minutes. They turned out PERFECTLY! These were very easy to make and I will definitely make them again this way - so much healthier than frying.
We enjoyed these though I wish I could've come up with a more creative dipping sauce than simple dijon mustard. Used the same shortcuts that others mentioned-- corned beef from deli 2c of cole slaw mix 1c of precooked/bagged shredded potatoes. Also I did not fry them. Once I wrapped them up I misted them with a bit of non-stick cooking spray and placed on a cookie sheet.....then baked for 18 minutes @ 425 degrees. A bit healthier than the deep-frying method but tastes at least as good IMHO.
I did a few shortcuts to this recipe like using canned corned beef the bagged mix of cabbage and carrots like you would find in the produce sections of your grocery store and mixing them together in a bowl with a few tablespoons of water and nuking them for 3 mns. This helped tremendously in prep time and my Irish fiancee loves these rolls! I also cut up the onions and made a separate mixture since I personally don't like them.
There just aren't enough stars for this one. This has got to be, quite simply, the BEST use of leftover St. Patrick's Day dinner EVER! I've made these a couple of times and my $.02 is:
1. I quadruple the recipe and it yields 36 egg rolls.
2. I use a large Ziploc freezer bag and place each ingredient in the bag in layers, then shake vigorously to blend. (It makes it easy to scoop out portions with a measuring cup.)
3. Have a wet paper towel ready to use as the "sealer" when you're about to close up the egg roll.
I also forego the deep-fry method and do the spray-with-Pam-and-bake-at-400ºF method.
My favorite "dipping" sauce is a horseradish mustard; my kids seem to prefer just mustard.
Thanks for a FANTASTIC recipe!!!
I haven't made these yet. I'm making corned beef today so tomorrow or the next day. But I want to say that a good dipping sauce for these would be creamed horseradish-mustard sauce. I eat that with my corned beef dinner and it's wonderful. 1 cup sour cream 3 tablespoons Dijon mustard and 2 tablespoon horseradish or to taste. Let you know how the eggrolls turn out when I make them.
Loved this recipe! I used the pre-packaged slaw mix about 2.5 -3 cups instead of the cabbage and carrots. I also used the corned beef available at the deli counter. This was great and my children loved them!! Next time I'm going to add some shredded swiss cheese to the filling and serve with Thousand Island dressing as a dip to bring out that Reuben flavor even more.
These were the best!!! I made them for a group of guys who were coming over. They were gone in a flash. This one will be used again and again and again.
I made this recipe for St. Patrick's Day and everyone loved it. They all want it again for Easter now. I did make a few little changes to the recipe though...I used Pork Back Bacon instead of corned beef (It's a traditional irish bacon and not smoked similar to canadian bacon)and I steamed the cabbage in beer instead of water. I also used a rhubarb/ginger jam for a dipping sauce which added a hint of sweetness to the egg roll. Either way it's a great recipe and will now become a part of my regular collection...Thanks!
These were absolutely delicious! We used ground beef instead of corned beef and the egg rolls were a hit! We had non left at our party!
I LOVE corned beef & cabbage. It's one of my favourite meals! And when I saw this recipe I thought it would soooo good! How could it not be? Unfortunately it's did not turn out as hoped. I don't know how yummy corned beef & cabbage stuffed into a yummy egg roll skin can possibly be so tasteless but it is. Wish it weren't so. Definitely not a recipe I will try again.
