These Irish spring rolls with corned beef are so tasty, so filling, and so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!
Ingredients
- 1.5 quartss oil for deep frying
- 4 ounces chopped corned beef
- 1 cup shredded steamed cabbage
- 1 cup diced cooked potatoes
- 1 cup shredded carrot
- 0.5 cups thinly sliced onion
- salt and pepper , to taste
- 8 eggs roll wrappers , 7-inch square
Instructions
-
1
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
-
2
Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay 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.
-
3
Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
Nutrition Facts
Per serving
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