CORNED BEEF & CABBAGE SPRING ROLL RECIPE - (4.3/5)
Provided by winefoot
Number Of Ingredients 11
Steps:
- Sauté the minced onion in olive oil over a medium flame until translucent, about 5 minutes. Set aside. Place cooked cabbage or sauerkraut in a lint-free dishcloth and wring out any remaining water or brine. Place cabbage or sauerkraut in large mixing bowl. Add pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside. Soak one spring roll wrapper in hot water. Use tongs to remove wrapper. Place on prep area. Wrapper may stick so a lint-free cloth may be used under wrapper. Ingredients should be added 1-inch from the edge closest to the preparer. Add 6 slices of corned beef and then cabbage from the left to right side of the spring roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining spring roll wrappers. Heat the oil to 375°F. Fry spring rolls until golden brown and drain on paper towels. Cut in half. Serve hot with a side of Thousand Island dressing.
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Rehmatjan
[email protected]These spring rolls were a great way to use up leftover corned beef. They were easy to make and they tasted great. I will definitely be making them again.
ZHariku ZH
[email protected]I made these spring rolls for my family and they all loved them. The corned beef and cabbage filling was flavorful and the spring roll wrappers were crispy. I will definitely be making these again.
Dakota Glover
[email protected]These spring rolls were delicious! I used wonton wrappers instead of spring roll wrappers and they turned out great.
Marleine Saab
[email protected]I'm not a big fan of corned beef, but I loved these spring rolls. The cabbage and other vegetables balanced out the flavor of the corned beef perfectly.
Allen Gordon
[email protected]These spring rolls were a bit too greasy for my taste. I think I'll try baking them next time.
Rorisang Nkhwa
[email protected]I've never made spring rolls before, but these were easy to follow and turned out great. The corned beef and cabbage filling was delicious and the spring roll wrappers were crispy.
SpeedTracker 95
[email protected]These spring rolls were a great way to use up leftover corned beef. They were easy to make and they tasted great.
Gift Hungwe
[email protected]I made these spring rolls for a party and they were a big hit. Everyone loved them. They're easy to make and they're delicious.
Melissa Lisa
[email protected]I followed the recipe exactly and the spring rolls turned out great. They were crispy and flavorful. I will definitely be making these again.
Tommy Lightfoot
[email protected]These spring rolls were just okay. The filling was a little bland and the spring roll wrappers were a bit too thick.
Awall Miah
[email protected]I was a little skeptical about this recipe, but I'm glad I tried it. The spring rolls were surprisingly good. The corned beef and cabbage filling was moist and flavorful, and the spring roll wrappers were crispy and flaky.
Ellen Stefanits
[email protected]These spring rolls were delicious! The corned beef and cabbage filling was flavorful and the spring roll wrappers were crispy. I will definitely be making these again.
Lyn Anso
[email protected]I've made these spring rolls several times now and they're always a crowd-pleaser. They're perfect for parties or potlucks.
Fardus Shak
[email protected]These spring rolls were a hit at my party! They were so easy to make and everyone loved them.