St. Patrick’s Day is just around the corner and many of us will be making some corned beef. These corned beef and cabbage egg rolls make nice use of leftover meat. I’ve had these in Irish bars and was pleased with how my version turned out. Now you can enjoy these pub favorites at home whenever you like!
There’s no hard and fast rule on the measurements. If you’re short on corned beef or mashed potatoes, add more cabbage to make up the difference. I usually buy cole slaw mix with carrots for the filling, but there’s no reason you can’t cut up your own cabbage and carrots if you’d rather do that. The same goes for the mashed potatoes; use leftovers, make them fresh or use enough of the dehydrated flakes to yield about 2 cups.
I find my egg roll wrappers in the produce section of the supermarket. They’re usually near the tofu. If you don’t use them all you can freeze any leftover wrappers or use them to make raviolis. The wrapper should have instructions on how to wrap the egg rolls. You can also refer to this post for more details.
Three to four cups of filling make at least 12 corned beef and cabbage egg rolls. They’re much better fried but you can bake them, too. Use a cooking spray and bake for 20 minutes or so at 375°F or until nicely browned.
- 1 pack egg roll wrappers
- 4 ounces (about a cup in volume) corned beef, shredded or finely diced (we used thickly sliced corned beef from the deli)
- 3 - 4 cups cups cole slaw mix
- 1½ - 2 cups mashed potatoes
- salt and pepper to taste
- ¼ teaspoon caraway seeds (optional)
- squirt of mustard (optional)
- oil for frying (we used sunflower oil)
- mustard for dipping (we used a horseradish mustard)
- Saute the cole slaw mix in a large skillet until the cabbage has wilted and softened. Season with salt, pepper and optional mustard and caraway seeds.
- Add the corned beef and potatoes and allow to heat through.
- Mix well. The potatoes will hold everything together.
- Fill the egg roll wrappers assembly line style. (Refer to this post if necessary). Use about ¼ cup of filling for each egg roll.
- Heat oil in a sauce pan large enough for at least two egg rolls. You want the oil to be deep enough to fry the egg rolls and easily turn them.
- Gently add the egg rolls in batches and fry one to two minutes on each side or until they turn golden brown. They will overcook if the oil is too hot, so mind the heat.
- Drain well on paper towels. To serve, cut the egg rolls on an angle and serve with your favorite mustard.
Corned beef and cabbage egg rolls are sure to be a hit in your house!
Note March 2016…this has been a popular post at Lydia’s Flexitarian Kitchen and I’m so pleased to finally be able to update the photos. Here’s a peek at the original: