Corned Beef & Cabbage Egg Rolls
Serves: makes 6 egg rolls
- 8 oz. cooked corned beef (leftover corned beef or corned beef from the deli counter work well)
- 6 oz. cabbage (shredded)
- 3 oz. carrots (julienned)
- 6 egg roll wrappers
- In a skillet on medium heat, cook cabbage and carrots for a couple minutes, then add cooked corned beef to heat it.
- Add about ¼ cup of filling to each egg roll wrapper.
- Place water around the edge of the edges of the wrappers.
- Fold the egg roll (photos in the post will help with this)
- You can pan fry the egg rolls, deep fry them or bake them.
- I pan fried them in a two tablespoons of oil, turning them to brown on all sides.
Recipe by Created by Diane at https://www.createdby-diane.com/2015/03/corned-beef-cabbage-egg-rolls.html
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