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My review
Irish Egg Rolls
Nicolle Morrison
"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!"
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Ingredients
50 m servings 286Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 7688 Ratings
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Most helpful positive review
3/8/2006
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...
Most helpful critical review
3/19/2010
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...
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3/8/2006
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...
3/14/2005
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 col...
3/17/2002
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 toge...
3/22/2007
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...
4/23/2005
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 tha...
3/15/2004
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 ch...
3/25/2005
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 co...
3/11/2002
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.
4/17/2003
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!