Reviewed: Oct. 13, 2009

These are the Best!!!! I Added a little leek to it because it seemed to be missing something.... Coming from Irish roots these little snacks did the trick. I made an awesome horshradish sauce for diping and they got devoured.

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Bebop

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Reviewed: Mar. 7, 2009

These were excellent!! I baked instead of fried, and served with a variety of dips (horseradish sauce, spicy brown mustard, etc.). They did not last very long - thanks for sharing!

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Fran Weidman

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 11, 2009

These were so easy!! I took the short cuts suggested by a few of the other people - canned corned beef, cole slaw mix and added more carrot and onion. I used 1/3c per egg roll and it made 1 dozen. Baked 400 degrees for 18 minutes. My Daughter suggested that I put them in her lunches!! These are most certainly going to be made again and again!!

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ChinahSea

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Reviewed: Dec. 18, 2008

I made this for the girls at work for our holiday pig out. They all loved them...even the fussy ones. Instead of using cooked cabbage, I used a can of super drained sauerkraut and less carrots. It worked fabulously!

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kerri_lemon79

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Reviewed: Nov. 3, 2008

A bit oily but the taste was wonderful, and everyone at my party loved them!

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annakate

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

Actually, these were pretty good but it is not a "blow your socks off" recipe. It is just good, interesting and different.

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Rich Greer

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Reviewed: Aug. 26, 2008

Made 6 of these last night, and they were EXCELLENT. Did add a bit of slivered red bell pepper, used bagged coleslaw mix and deli corned beef, and still added 3/4 cup of shredded carrot. Baked them instead of frying, and yes, Thousand Island Dressing is an excellent dipping sauce. I served them too hot--they were better after they cooled down a bit.

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COOKER476

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Reviewed: May 21, 2008

These were good, but next time i'll probably bake them in the oven instead of frying. I added alot of salt and pepper for seasoning. Good reciepe for leftovers!

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Tamaraluvsfood

Cooking Level: Intermediate

Home Town: Miramar, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Mar. 19, 2008

Family really enjoyed this re-invented St. Paddys Day dinner. The best part is that you use all of the meal in the eggroll. I made 12 of these and they were so easy to make. My daughter preferred ranch for dipping, while hubby used thousand island. Great way to use leftovers, no so healthy but a tasty treat. Will make again.

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 17, 2008

I'm supposed to stay away from fried foods, but have come up with a way to still enjoy egg rolls, & etc. I made them according to the directions except I placed them on a buttered (margarine) baking sheet and brushed the tops with eggwhite and water (1 egg white 1 Tbsp water). Have also used Pam Spray and still turned out great! A lot less grease and still crispy.

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VRSHERREN

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Reviewed: Mar. 7, 2008

I used leftover corned beef I braised in guinnes and brown sugar, added swiss cheese, served 1000 Island on side as a dip and they were amazing. Not lowfat but VERY tasty...will make again, and again.

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Kathleen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Woodboro, Wisconsin, USA

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Reviewed: Jan. 15, 2008

Horrible

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msfingers2

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2007

After reading some of the reviews I decided to use canned corned beef. My advise to someone going to try this recipe is to use "real" corned beef and not the processed kind. I wasted money instead throwing it all away than if I would have just made it like the recipe called for. It would be worth the time and money. Next time I will do it the correct way with no short cuts.

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Raising Cain

Cooking Level: Expert

Living In: Jackson, New Jersey, USA

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Reviewed: Jul. 29, 2007

These are pretty fun to make and eat!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jun. 22, 2007

SO good. Different than anything I've ever made/had. Great idea.

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iamontheinternet

Cooking Level: Intermediate

Home Town: Deer Park, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Mar. 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 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!!!

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CTYankeesFan

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Reviewed: Mar. 19, 2007

These were the favourite appetizer at out St. Patrick's Feast. I used the Guinness Glazed brisket recipe, for the corned beef, and chopped that up for the egg rolls. Was a little unsure of the sour cream/horseradish.dijon mixture, but it was fantastic as well!

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