Rating: 4.5 stars
88 Ratings
  • 5 star values: 60
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4

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!

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
15 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

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  • 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.

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.

Nutrition Facts

286 calories; protein 6.6g; carbohydrates 24.8g; fat 18g; cholesterol 12.1mg; sodium 422.6mg. Full Nutrition
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