Irish Egg Rolls – a delicious recipe with beef, carrots, Kosher salt, peanut oil, wonton wrappers, Swiss cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Squeeze out any excess moisture from the cabbage and chop; shred the corned beef.
2
Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
3
Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
4
Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling.
5
Wet the edges of the wrappers and roll to seal.
6
In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes.
7
Let drain on paper towels and serve hot with stout mustard for dipping!
3259
kcal
Calories
274
g
Fat
80
g
Carbs
170
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound leftover homemade corned beef and cabbage (we like this recipe from Food Network Kitchen), 1/2 cup chopped cooked carrots, Kosher salt and freshly ground black pepper, 8 cups (2 quarts) peanut oil, and more.
Yes, Irish Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
