Irish Egg Rolls

1. 1

   Squeeze out any excess moisture from the cabbage and chop; shred the corned beef.

2. 2

   Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.

3. 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. 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. 5

   Wet the edges of the wrappers and roll to seal.

6. 6

   In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes.

7. 7

   Let drain on paper towels and serve hot with stout mustard for dipping!

* Per serving · 4 servings · Values may vary.