IRISH EGG ROLLS
This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!
Provided by Nicolle Morrison
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
- Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.
Nutrition Facts : Calories 286 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 18 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 422.6 mg, Sugar 1.5 g
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M.Bilaliqbal Jani
[email protected]I've made these egg rolls several times now and they're always a hit! The cabbage and potato filling is so flavorful and the wonton wrappers get nice and crispy. I like to serve them with a side of sweet and sour sauce.
Hamd Wasim
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The egg rolls were bland and the filling was dry. I would not recommend this recipe.
Olorunsanmi Dumininu
[email protected]I tried this recipe and the egg rolls turned out great! The only thing I would change is to add a little more spice to the filling. Overall, this is a great recipe for a quick and easy weeknight meal.
Samantha Schreiter
[email protected]These egg rolls were delicious! The filling was flavorful and the egg rolls were crispy. I would definitely recommend this recipe.
go 12 love
[email protected]I made this recipe for my family last night and it was a hit! Everyone loved the crispy egg rolls and the flavorful filling. I especially liked that the recipe used wonton wrappers instead of egg roll wrappers, which made them much easier to fold. I