Reviewed: Oct. 13, 2006

This was pretty good the first time we made it and followed the recipe correctly it was a tiny bit bland yet quite unique! However, we only gave it four stars because when we made it with our own leftovers it was much better and was a sure hit.

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MOUSIREID

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Reviewed: Aug. 30, 2006

Tastes great. It is a bit time consuming and I of couse burnt myself but it was worth it. My 2 year old couldn't get enough of them.

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AMANDASEAN

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Reviewed: Aug. 4, 2006

I followed the recipe, using cole slaw & found these easy to make, my sister & nephew found them easier eat, I plan to use this recipe many times. I did only use @ 1/3 cup filling for each wrapper, so the recipe made 10.

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nadimeo

Cooking Level: Intermediate

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Reviewed: May 10, 2006

Great recipe, especially for something different. Took them to a party, and they were a hit. Used Thousand Island dressing for a dipping sauce. I made them right from scratch, which was more work than some of the shortcuts noted. But it still wasn't too bad, as I simply tossed ingredient after ingredient through the food processor. Thanks for sharing!!!!

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Chef Robby

Cooking Level: Expert

Living In: Elmira, New York, USA

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Reviewed: May 8, 2006

These were a big hit. I tried them with the coleslaw mix and deli corned beef short-cut, but I like them better using leftover corned beef & cabbage.

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SLOANJOHN

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Reviewed: Apr. 29, 2006

These were a hit at our family reunion. I've been looking for authentic Irish foods since our cousins were coming to the US, they loved this, I wouldn't change a thing. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 14, 2006

These were good! They could have done with more corned beef, but we definitely enjoyed them. I made them with some slaw mix that needed using up; also did them in the oven like the previous reviewer. We had them with a little Branston pickle. Thanks, Nicolle!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 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 again this way - so much healthier than frying.

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Theresa

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Reviewed: Aug. 9, 2005

I made this last winter and just now came back to this page to write a review. This was DELICIOUS! It was a big hit. I took the advice written below and bought canned potatoes, coleslaw etc and I couldn't have been more satisfied. It's best fresh though. I thought the ones reheated were a bit damp. Thanks for the recipe.

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FrumTeaneck

Cooking Level: Intermediate

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Reviewed: Apr. 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 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.

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BELVEAL

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Mar. 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 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!

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MYDALEQUINN

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Reviewed: Mar. 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 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.

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KC RUNNER

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Reviewed: Feb. 3, 2005

I used the shortcuts mentioned also(bagged slaw mix, deli corned beef, canned potatoes). I took them to a party at my sister's. Her Irish in-laws(and everyone else) loved them! They were so easy to make.

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TAITCAT5

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Reviewed: May 27, 2004

These are a REQUESTED staple at my St. Patty's Day parties every year!! I have 2 friends that "guard" the platter after I fry them! I use LOTS of short cuts, and they are STILL delectable! (Canned diced potatoes, bagged slaw for the cabbage, canned corned beef, etc.) . We have discovered everyone loves to dip them in Thousand Island Dressing (for whatever reason!). Enjoy!

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JenM

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Reviewed: Mar. 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 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.

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DANAALEXA

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Reviewed: Apr. 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!

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HMCINTYRE

Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA

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Reviewed: Dec. 25, 2002

I have never made egg rolls and these were very easy. They turned out ownderful and everyone at the party asked me for the recipe.

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Linda D

Cooking Level: Intermediate

Home Town: Newton, North Carolina, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Mar. 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 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.

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DIANALEWIS34

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Reviewed: Mar. 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.

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PIXIEBERRY

Cooking Level: Expert

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