These crispy corned beef egg rolls are a delicious way to use up leftover corned beef and cabbage from your St. Patrick's Day celebration.
Instructions
1
Make the filling
2
In a large skillet, melt the butter over medium heat. Add the cabbage and cook for four to five minutes or until tender, stirring occasionally. Add the garlic, salt and pepper, and cook until fragrant, about 30 seconds to a minute. Remove the skillet from the heat and stir in the shredded corned beef and mustard.
3
Assemble the egg rolls
4
Place an egg roll wrapper on a flat working surface with one corner of the wrapper facing you. Spoon 1/3 cup filling into the lower center of the wrapper. Sprinkle with about 1 tablespoon shredded Swiss cheese. Fold the bottom corner of the wrapper over the filling. Fold the right and left corners in toward the center, then roll. Brush the top corner with a bit of water, then push down gently to seal. Repeat with the remaining seven wrappers and filling.
5
Fry the egg rolls
6
In a large Dutch oven or deep fryer, heat the oil to 350°. In multiple batches, fry the egg rolls for four or five minutes or until golden brown, flipping halfway through. Carefully remove from the oil and transfer to a paper towel-lined plate to drain. Serve immediately with Thousand Island dressing for dipping.
