Corned Beef Egg Rolls

Total Time Prep: 10 min. Cook: 30 min./batch
Yield 4 servings
Test Kitchen Approved
These crispy corned beef egg rolls are a delicious way to use up leftover corned beef and cabbage from your St. Patrick's Day celebration.

Ingredients

  • 1 tablespoon unsalted butter
  • 1/2 teaspoon minced garlic
  • 2 cups shredded green cabbage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 5 ounces cooked shredded corned beef (about 1 cup)
  • 1/2 cup shredded Swiss cheese
  • 8 egg roll wrappers
  • Oil for deep-fat frying
  • Thousand island salad dressing, for dipping

Directions

  1. In a large skillet, melt butter over medium heat. Add cabbage; cook until tender, 4-5 minutes, stirring occasionally. Add garlic, salt and pepper; cook until fragrant, 30-60 seconds. Remove from the heat; stir in corned beef and mustard.
  2. Place an egg roll wrapper on a flat working surface with one corner of the wrapper facing you. Spoon 1/3 cup of filling into the lower center of the wrapper. Sprinkle with 1 tablespoon shredded cheese. Fold the bottom corner of the wrapper over the filling. Fold the right and left corners in toward the center; roll into an egg roll shape. Brush the top corner with water; push down gently to seal. Repeat with the remaining wrappers and filling.
  3. In a large Dutch oven or deep fryer, heat oil to 350°. Working in batches, fry egg rolls until golden brown, 4-5 minutes, flipping halfway through. Use a slotted spoon to transfer to a paper towel-lined plate.
  4. Serve hot with Thousand Island dressing.

Nutrition Facts

1 serving: 453 calories, 24g fat (8g saturated fat), 64mg cholesterol, 1139mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 17g protein.

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