Irish Egg Rolls Recipes

IRISH EGG ROLLS

Steps:

• Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
• In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
• Lay the egg roll wrappers on clean dry surface a few at a time.
• Place about 1/2 cup of filling into 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 as necessary, for about 5 minutes, or until golden.
• Remove from hot oil and drain on paper towels.

IRISH EGG ROLLS

Steps:

• Mix all the ingredients together in a bowl. lay out and put a generous amount of filling on the wrappers, then fold wrappers and seal as it shows on the Egg roll wrappers package. Then deep fry the filled egg roll wrappers at about 350-375 degrees until golden Brown. Serve with Thousand Island dressing.

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.

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 or small pot to 375* or until oil bubbles around handle of a wooden spoon. Lay out a single wonton wrapper. Place 1/4 - 1/2 cup corned beef, carrots and potatoes in the center of egg roll. Roll according to package directions. Wet edges and seal shut. Continue to do this to all egg rolls. Place egg rolls into hot (only a few at a time) and cook turning until golden brown. Remove from oil and set on paper towel.