For years, this continues. As you use it, you may keep topping it off with vodka every so often. Just make sure to give it a thorough shake. Another way to make vanilla sugar is to place a split vanilla bean in a jar of regular white sugar.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 ounces chopped corned beef
- 1 cup shredded steamed cabbage
- 1 cup diced cooked potatoes
- 1 cup shredded carrot
- ½ cup thinly sliced onion
- salt and pepper, to taste
- 8 (7 inch square) egg roll wrappers
- 1 ½ quarts oil for deep frying
Instructions
- 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 423 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
it was a delight .
I baked mine as a healthy alternative. I would suggest when wrapping the rolls, to leave the open end up. Its crips better that way when the oven bakes the rolls. I lightly sprayed the rolls with olive oil and turned my oven to “ broil” for the last 2-3 minutes.
I was surprised at how good these were. I used left over corned beef and cabbage, but I put in some Worcestershire sauce to give it some extra flavor. I would use more next time. We had made horsey sauce from amazing ribs.com website for the dipping sauce and it was great. Mustard worked well too. Made a ton, wished I had an army to help eat them. Will freeze and heat them in the toaster oven as needed.
My local Scottish/Irish pub serves these as an appetizer, with a Thousand Island remoulade for dipping.
The recipe looks interesting, but I haven’t made the Irish Egg Rolls yet. I was just wondering who has all that leftover corned beef, cabbage, carrots, etc. that the chef mentions…not in my house! ^u^
yummy
Think they came out great.. did mine in the nuwave air fryer with st. Patrick’s day left overs ..
Holy I love this recipe! My husband goes crazy for it and my father in law thinks I’m a genius sooooooo…..5 stars! Thanks!
I made this today, for the first time, for a Christmas pot-luck social that celebrated ‘Christmas Around the World’. These little babies were a HIT! Everyone loved them! For the sake of time and because I didn’t have some of the ingredients on hand, I used pre-cut cabbage and carrots (sold for making cole slaw), and frozen, shredded hash browns. (I thawed the hash browns prior to cooking.) To the potatoes and cole slaw mixture I added thinly sliced onions and a about a 1/2 cup of sauerkraut (I would had added more if I had had more on hand). The only thing I didn’t take a short cut on was the corned beef: this I cooked the night before, overnight, in a crockpot, on low heat. I cooled then shredded and cut up the corned beef prior to adding to the potato/onion/cole slaw mixture. I made 20 and also made the sauce that so many cooks on this site recommended: 1 cup sour cream, 3 tbs dijon mustard, and 3 tbs prepared horseradish. These Irish Egg Rolls were delicious and I’ll be making them again!
I’ve been making a version of these for awhile now b/c a local pub in our area use to have them on the menu and unfortunately took them off so I was left to fend for myself. This recipe is good as written which is the reason for my 4 stars. My usual recipe is 1 med boiled chopped russet potato, small shredded carrot, 1.5 c chopped, left over corned beef 3/4 to 1 c drained sauerkraut, salt/pepper to taste and homemade Thousand Island dressing (about 1/4-1/3 c). Mix, wrap and roll them, then I fry in peanut oil for approx. 3 mins or until golden . Then I serve them with a Honey Mustard dressing, just like our local pub use to do. Given my adjustments, I rate it 5 stars IMHO. Great use of left over corned beef. Thanks for posting this great recipe.
Excellent !
These were a good idea in theory but REALLY needed “something.” My wife and I tried mustards and Worcestershire as dipping sauce and that helped, but still the innards need some more seasoning that written into the recipe.
I have made something similar, more like a ruben: Corned beef, and drained sauerkraut, (instead of plain cabbage), with a slice of swiss cheese. Then use a Thousand Island type, (homemade or commercial), dressing to dip in. I also baked them as suggested by Theresa. Yummo!!
It was very bland.This recipe should be halved so it will fit into one baking dish.
Made this with our leftovers this year, just added a little salt and pepper and used lumpia wrappers which are a little thinner than egg roll wrappers and fry up crispier. They were tasty! Used either yellow mustard or Dijon for dipping. I’m not sure why other reviewers were bland? Maybe I had a little more meat in mine, and I used the carrots, cabbage,potatoes and celery that were cooked in the corned beef liquid. I also chopped up a fresh onion. I’d make these again if I have leftovers.
Happy St. Patrick’s Day y’all! I made this recipe for the first time tonight! Everybody loves it. I took a few short-cuts: used (shock!)frozen cooked potatoes which I microwaved and cold slaw from a mixed bag, chopped up a little deli pastrami & onion, then mixed them all up in a bowl. I love spinach, so I made one with spinach just for me. For dipping sauce, I made spicy ranch dressing & even added some hot sauce to it to really zoom it up Texas-style! one more idea-dip them in Thai Sweet Chili Sauce–YUM. Ireland forever!
Taste perfect
As far as St. Patrick’s day leftovers go, it’s hard to beat corned beef w/ mustard on rye! However, I thought I’d give this recipe a try, and I’m glad i did, they were really tasty, fun to make and to eat! I’m also glad I followed another reviewer’s suggestion of baking instead of frying, they were done after 20 minutes at 400 degrees, yum!
While this was easy to do with leftovers from St. Patrick’s Day meal…it lacked that humph of savory flavors. Having said that, my meal from the night before was down right delish and barely had leftovers to make this recipe. However, hubby and I didn’t cared for the potatoes in the eggrolls, it just didn’t flow with the rest of the ingredients. We both felt it was the culprit, that made it bland. Totally need some sort of seasonings to the mix of ingredients before spooning on to the wrappers. The recipe was okay and has a huge margin of tweaking to make it excellent.
These were easy, quick, and good but not “to die for.” They definitely needed much more meat as the corned beef flavor just didn’t come through for us. We were divided as to if it needed more flavoring—some said it was fine for others it was a bit bland. Suggestions to add a bit of flavor, perhaps some pickling spice, ground horseradish, mustard, or Swiss cheese. To cut calories and to make cooking easier, we did not deep-fry these. Rather we sprayed with non-stick cooking spray and put them in the oven. Deep frying tastes better has better texture but we just can’t afford that in our diet. Used Thousand Island dressing and/or a horseradish sauce for dipping—to be honest it was Horsey Sauce from Arby’s restaurants. Would make these again but with some tweaking. Think I’ll try the smaller wonton wrappers for hors d’oeuvres.
I don’t really like using the egg roll wrappers so I used tortilla instead