A Tasty Contradiction
Corned Beef and Cabbage Egg Rolls
Is it Irish? Is it Asian?
I’ll tell you one thing – it’s probably the best way to serve leftover corned beef and cabbage.
Since I’ve only just recently made amends with corned beef and cabbage, I did have my reservations about how these would turn out. Would it be too weird? Too confusing? And what do you serve with it? It’s an egg roll, but it doesn’t really go with fried rice or chicken teriyaki.
In the end, I decided to go the Irish route and roast some leftover carrots and potatoes. However, The Husband did end up dipping his rolls in soy sauce. So I give up.
Only after I fried up all my rolls did it dawn on me that I should have taken step-by-step pictures on the proper way to roll and egg roll. I explained it as best I could in the recipe directions, but if you are like me and learn better through visual representation, this website gives a very nice tutorial.
- 1 pound cooked corned beef, diced
- 1½ cups steamed or roasted cabbage, chopped
- Salt and pepper, to taste
- 10-12 egg roll wrappers
- ¼ cup water
- Oil for frying
- In a medium mixing bowl, combine corned beef and cabbage. Season with salt and pepper if desired.
- Lay one egg roll wrapper on a flat surface so that one of the points is facing you. Spoon about 1-2 tablespoons of the corned beef and cabbage mixture horizontally along the widest part of the wrapper. Using your finger, dab a little water on the end of the point closest to you. Fold the point over the mixture.
- Dab water onto the two outer corners. Fold them into the middle, forming something that resembles an open envelope.
- Gently roll the wrapper towards the remaining point, being sure to tuck in any loose edges. Seal the point with another dab of water.
- Heat the oil in a large skillet over medium high heat. When the oil is ready, reduce heat to medium. Working in batches, add the egg rolls to the hot oil. Fry until the wrapper is crispy and golden brown, about 3-5 minutes, turning halfway through.
- Remove eggrolls from the hot oil and drain on paper towels. Sprinkle with additional salt if desired.