How To Make Irish Egg Rolls
Serves:
Ingredients
- 8 egg roll wrappers
- 1 cup cooked corned beef, shredded
- 1 cup cooked cabbage, shredded
- 1/2 cup shredded cheddar cheese
- 2 green onions, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Vegetable oil, for frying
Instructions
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In a large bowl, mix together the shredded corned beef, cabbage, cheddar cheese, green onions, Dijon mustard, and Worcestershire sauce.
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Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the corned beef mixture onto the center of the wrapper.
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Fold the bottom corner of the wrapper up over the filling. Fold the sides in towards the center, then roll the wrapper tightly into a cylinder shape.
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Moisten the edges of the wrapper with water to seal. Repeat with the remaining wrappers and filling.
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Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
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Fry the egg rolls in batches for about 5 minutes, or until golden brown and crispy. Drain on paper towels.
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Serve the Irish egg rolls hot with your favorite dipping sauce.
Nutrition
- Calories : 325kcal
- Total Fat : 16g
- Saturated Fat : 7g
- Cholesterol : 62mg
- Sodium : 819mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 15g
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