Reviewed: May 9, 2012

my hubby liked these. I used can corned beef, and baked them at 350 for 18 mins. will make again.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 21, 2012

made these the day after st. pattys day but a usd the leftover corned beef chopped up together with shredded swiss cheese and a small can of saurkraut that i drained mix and put a tbs. in center of eggroll wrapper wrap like an eggroll fry in veggie oil drain and serve with thousand island dressing this is my take on a rueben roll

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Reviewer:

roberta

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Poplar Grove, Illinois, USA

Reviewed: Mar. 18, 2012

What a great way to use up some leftovers from St. Patrick's Day dinner. Or any time corned beef and cabbage is enjoyed. I used the suggestion to bake in the oven. The skins came out plenty crisp and the filling was plenty hot. I guess I gave it 4 stars because a dipping sauce should be part of the recipe. I made one using 1 tbsp Dijon mustard mixed with 1 tsp horseradish. Made a great sauce for the rolls.

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Reviewer:

Hammster

Reviewed: Sep. 21, 2011

These were really good. I might make them again if I need appetizers for a party or something.

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Reviewer:

kristy

Reviewed: Jul. 20, 2011

I revised the recipe to feed 25 people (over 50 rolls) and they are the BEST! YUMM!! You just want to keep eating them!! My only addition was a bit of garlic salt.

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Reviewer:

S. Martel-Hernandez

Reviewed: Jul. 5, 2011

made these for my irish soon to be famiy in law. Grandpa loved them, and that says a lot! i did however use spam and used the prepackaged cole slaw mix, made life a little easier. will definately make again.

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Reviewer:

paulette1979

Cooking Level: Expert

Home Town: Long Beach, California, USA

Reviewed: Mar. 12, 2011

I thought these egg rolls were unique and tasty. I added all the left overs from my corned beef and cabbage and used a garlic horseradish sauce for dipping.

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Reviewer:

sushi4me

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

This is a great recipe. Cooked corned beef, cabbage and potatoes from scratch. I made egg rolls without carrots and onions. I look forward to having it as an appetizer for Thanksgiving. With this recipe I learned that the egg roll skins can be used to make knishes of any kind. They are light and look great. Can use any stuffing. We do love our corned beef though!

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Reviewer:

CrazyforCooking

Reviewed: Mar. 19, 2010

Wow..everyone loved these. I adjusted the qty of ingredients to my liking & didn't fill them as full as they suggested. I was making these as an appetizer. Though when cooking them, suggest fry them to a very light brown & then place in 200 degree oven covered in foil to warm thru. Then when ready to serve, do a quick refry to crisp them up again. There was no way that as quick as they fried up, they were warm in the center & 5 minutes would have made them black. I served mine with a Russian dressing as a dip since we were having Reubens for dinner. Big hit

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Reviewer:

Dana

Reviewed: Mar. 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'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.

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