Air Fryer Pub Style Corned Beef Egg Rolls Recipes

AIR FRYER PUB STYLE CORNED BEEF EGG ROLLS

Steps:

• Prepare White Wine Brandy Mustard Sauce and place in refrigerator. Crack Egg into bowl, whisk and set aside.
• Lay out one Egg Roll Wrapper with one corner pointing towards you. Lightly brush edges of Egg Roll Wrapper with Egg Wash. Place about 1/3 cup Corned Beef and Cabbage just below the center of the Wrapper. Add 2 teaspoons of Marmalade and then 1/2 slice of Swiss Cheese.
• Fold bottom corner over mixture. Fold sides in and make sure they stick to the first flap. Roll up tightly and dab remaining end with Egg Wash to seal. Repeat until all Egg Rolls are complete.
• Place the Egg Rolls into the greased Air Fryer Basket. Spray Egg Rolls with Oil.
• Cook at 390 degrees for 10 minutes, turning half way through and shaking basket, if needed..

CORNED BEEF EGG ROLL

Steps:

• Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
• Fill a small bowl with remaining 1/3 cup water. Lay out egg roll wrappers on a clean work surface, and top each with about 1/3 cup of corned beef filling. Dip your finger in a bowl of water and wet edges of wrappers; tightly wrap, roll, and seal. Repeat this process with remaining egg roll wrappers and filling.
• Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
• Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
• While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

IRISH EGG ROLLS

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• 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.
• 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.