"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!" — Nicolle Morrison
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chopped corned beef
shredded steamed cabbage
diced cooked potatoes
thinly sliced onion
salt and pepper, to taste
8 (7 inch square)
egg roll wrappers
1 1/2 quarts
oil for deep frying
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.
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.
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.
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.
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!!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Egg Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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