Irish Egg Rolls
These delightful egg rolls combine the hearty flavors of traditional Irish cuisine with the crispy crunch of egg rolls, featuring corned beef, cabbage, and creamy cheese.
Ingredients
For the filling
- 1 cup cooked corned beef, shredded
- 1 cup finely chopped cabbage
- 1 cup shredded cheese (cheddar or Swiss) Cheddar or Swiss work best
- 1 tablespoon Dijon mustard
- to taste Salt and pepper
For wrapping and frying
- 1 package egg roll wrappers
- as needed oil for frying Pour sufficient oil to cover the bottom of the skillet (about 1-2 inches deep)
Instructions
Preparation
- In a mixing bowl, combine the shredded corned beef, chopped cabbage, cheese, Dijon mustard, salt, and pepper. Mix until well combined.
Wrapping
- Lay an egg roll wrapper on a clean surface, and place about 2 tablespoons of the filling in the center. Fold the bottom point over the filling, then fold in the sides, and roll it tightly. Seal the top with a little water.
Frying
- In a large skillet or deep fryer, pour sufficient oil to cover the bottom and heat it over medium heat until hot.
- Carefully add the rolls to the hot oil, frying them in batches to avoid overcrowding. Cook for about 3-4 minutes per side, or until golden brown and crispy.
Serving
- Once fried, remove the egg rolls and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
Don’t overfill the egg rolls to prevent them from bursting during frying. Ensure the oil is at the right temperature for a golden crisp. Feel free to experiment with different fillings and serve with a zesty dipping sauce.