Irish Egg Rolls

Irish Egg Rolls

65
Nicolle Morrison 0

"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!"

Ingredients 50 m {{adjustedServings}} servings 286 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 65

  1. 71 Ratings

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Theresa
3/8/2006

I used reviewer KC's suggestion and just sprayed the rolls with PAM and baked them at 400° for 18 minutes. They turned out PERFECTLY! These were very easy to make and I will definitely make them again this way - so much healthier than frying.

KC RUNNER
3/14/2005

We enjoyed these, though I wish I could've come up with a more creative dipping sauce than simple dijon mustard. Used the same shortcuts that others mentioned-- corned beef from deli, 2c of cole slaw mix, 1c of precooked/bagged shredded potatoes. Also, I did not fry them. Once I wrapped them up, I misted them with a bit of non-stick cooking spray and placed on a cookie sheet.....then baked for 18 minutes @ 425 degrees. A bit healthier than the deep-frying method, but tastes at least as good IMHO.

DIANALEWIS34
1/25/2004

I did a few shortcuts to this recipe, like using canned corned beef, the bagged mix of cabbage and carrots like you would find in the produce sections of your grocery store, and mixing them together in a bowl with a few tablespoons of water and nuking them for 3 mns. This helped tremendously in prep time, and my Irish fiancee loves these rolls! I also cut up the onions and made a separate mixture, since I personally don't like them.