Corned Beef & Cabbage Egg Rolls
Ingredients
- 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
- 1 1/2 - 2 cups mashed potatoes
- salt and pepper to taste
- 1/4 teaspoon caraway seeds optional
- squirt of mustard optional
- oil for frying we used sunflower oil
- mustard for dipping we used a horseradish mustard
Instructions
- 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 1/4 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.