Corned Beef Egg Rolls Recipes

CORNED BEEF EGG ROLLS

Steps:

• Cut your onion in a small dice.
• Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of the butter and add onions, salt and pepper and cook till they turn translucent, 5 to 7 minutes. Stir in the hash browns and spread in an even layer. Cook until crisp on the bottom, about 2 minutes. Add the remaining 1 tablespoon butter, season with salt and stir to combine. Spread them out and continue to cook, stirring occasionally, to get an even crisp on all the potatoes, about 7 minutes. Once cooked and crisped throughout, remove to a medium bowl.
• Heat 1 inch of oil a high-sided skillet over medium-high heat until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack.
• Slice the corned beef into short strips and add to the hash browns along with the sauerkraut and toss to combine.
• Crack the egg into small bowl, add a splash of water and whisk with fork. Lay 1 egg roll wrapper with the short side closest to you on a clean, dry surface. With the tips of your pointer and middle fingers make a border of egg wash on the edges of your wrapper. Put 1/3 cup of the filling on the wrapper 1/3 of the way up from the bottom. Fold in the sides over your filling and wrap and tuck your egg roll together. Repeat with the remaining wrappers and filling. (You will have extra filling that you can use for omelets or breakfast or to make more egg rolls!)
• With tongs, add 4 egg rolls seam side down carefully into the hot oil. Once the egg rolls are bubbly and lightly golden brown, flip and cook the other side until golden brown all over, about 3 minutes. Remove to the prepared baking sheet. Repeat with the remaining egg rolls.
• Whisk together the mustard and honey in a small bowl. Put the amba sauce in another small bowl. Serve alongside of your egg rolls.

IRISH EGG ROLLS

Steps:

• Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
• Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.
• In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!
• Preheat the oven to 300 degrees F.
• Place the corned beef in a colander in the sink and rinse well under cold running water.
• Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
• Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
• Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
• From Food Network Kitchens

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.

CORNED BEEF ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash the corned beef into a saucepan, and stir in ketchup, mustard, Worcestershire sauce, onion, and white Cheddar cheese over medium heat. Bring to a boil, reduce heat to medium-low, and simmer until the cheese has melted and the onion is tender and translucent, about 10 minutes. Fill each hot dog bun with about 1/2 cup of the mixture, and wrap each filled bun in aluminum foil. Place the wrapped buns onto a baking sheet.
• Bake in the preheated oven until buns are slightly toasted, about 15 minutes. If desired, make a big batch of filled and wrapped buns, freeze them, and bake frozen for 35 minutes.

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 ROLLS

Steps:

• Begin by prepping your ingredients. Dice or shred 1 cup of corned beef. Chop 2/3 cup cabbage, and finely dice 3/4 cup potatoes and 1/4 cup carrots.
• Add the corned beef, cabbage, potatoes, carrots, and 2/3 cup shredded cheese to a large bowl, and mix together well.
• Place an egg roll wrapper on a cutting board with one corner pointing toward you. Add about 3 tablespoons of the corned beef mixture (in the shape of a log) just under the halfway mark of the wrapper. Fold the bottom corner up over the filling. Bring the right and left corners in toward the middle so that the wrapper resembles an envelope. Brush a small amount of water over the edges of the top corner. Roll the egg roll away from you toward the top corner to seal. Repeat the process until all the filling is used.You should end up with about twelve egg rolls.
• Preheat the air fryer to 400ºF. Lightly spray the basket of the air fryer, and place the egg rolls seam side down in the basket. Lightly spray, or brush, the rolls with cooking oil. Don't over crowd the basket-fry in two batches if necessary.
• Cook for nine minutes. Carefully remove the basket, and turn over the egg rolls. Cook for nine more minutes.
• While the egg rolls are cooking, prepare the dipping sauce (if using). Simply whisk together all the sauce ingredients in a small bowl, and refrigerate until ready to use.
• Serve the egg rolls with individual portions of the dipping sauce.