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
  1. In a skillet on medium heat, cook cabbage and carrots for a couple minutes, then add cooked corned beef to heat it.
  2. Add about ¼ cup of filling to each egg roll wrapper.
  3. Place water around the edge of the edges of the wrappers.
  4. Fold the egg roll (photos in the post will help with this)
  5. You can pan fry the egg rolls, deep fry them or bake them.
  6. I pan fried them in a two tablespoons of oil, turning them to brown on all sides.
Recipe by Created by Diane at