Description
Crispy and flavorful Corned Beef & Cabbage Egg Rolls are the perfect St. Patrick’s Day appetizer or anytime snack. Tender corned beef and sautéed cabbage are wrapped in a crispy egg roll shell for a delicious pub-style treat.
Ingredients
Scale
- 1 pound corned beef, finely chopped
- 2 cups shredded cabbage
- 1 carrot, grated
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a large skillet, sauté the chopped corned beef over medium-high heat until lightly browned, about 5 minutes.
- Add the shredded cabbage, grated carrot, and sliced scallions. Sauté until the vegetables are tender, about 7-10 minutes.
- Stir in the soy sauce, sesame oil, and black pepper. Remove from heat and let the filling cool slightly.
- Lay an egg roll wrapper on a flat surface in a diamond shape. Place about 2-3 tablespoons of the corned beef and cabbage filling onto the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
- In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the egg rolls and fry until golden brown, about 2-3 minutes per side.
- Drain the fried egg rolls on a paper towel-lined plate and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Corned Beef, Cabbage, Egg Rolls, St. Patrick's Day, Appetizer