How To Make St Patrick’s Day Corned Beef and Cabbage Egg Rolls
Celebrate St. Patrick’s Day with this twist on a classic dish. Egg rolls filled with corned beef, cabbage, and Irish spices.
Serves:
Ingredients
- 8 egg roll wrappers
- 1 cup cooked corned beef, chopped
- 1 cup cabbage, shredded
- 1/4 cup carrots, shredded
- 1 tbsp onion, chopped
- 1 tsp garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- Oil for frying
Instructions
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In a large bowl, mix together the corned beef, cabbage, carrots, onion, garlic, thyme, parsley, salt, and pepper.
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Place an egg roll wrapper on a flat surface with one corner facing you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
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Roll the wrapper tightly, tucking in the sides as you go. Use a bit of water to seal the edge.
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Heat oil in a deep fryer or large pot to 375°F. Fry the egg rolls for 3-4 minutes, or until golden brown.
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Serve hot with your favorite dipping sauce.
Nutrition
- Calories : 273kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 60mg
- Sodium : 725mg
- Total Carbohydrates : 28g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 18g
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