Best Corned Beef And Cabbage Egg Rolls Recipes

CORNED BEEF EGG ROLLS

Steps:

• Begin by prepping your ingredients. Dice or shred 1 cup of corned beef. Chop 2/3 cup cabbage, and finely dice 3/4 cup potatoes and 1/4 cup carrots.
• Add the corned beef, cabbage, potatoes, carrots, and 2/3 cup shredded cheese to a large bowl, and mix together well.
• Place an egg roll wrapper on a cutting board with one corner pointing toward you. Add about 3 tablespoons of the corned beef mixture (in the shape of a log) just under the halfway mark of the wrapper. Fold the bottom corner up over the filling. Bring the right and left corners in toward the middle so that the wrapper resembles an envelope. Brush a small amount of water over the edges of the top corner. Roll the egg roll away from you toward the top corner to seal. Repeat the process until all the filling is used.You should end up with about twelve egg rolls.
• Preheat the air fryer to 400ºF. Lightly spray the basket of the air fryer, and place the egg rolls seam side down in the basket. Lightly spray, or brush, the rolls with cooking oil. Don't over crowd the basket-fry in two batches if necessary.
• Cook for nine minutes. Carefully remove the basket, and turn over the egg rolls. Cook for nine more minutes.
• While the egg rolls are cooking, prepare the dipping sauce (if using). Simply whisk together all the sauce ingredients in a small bowl, and refrigerate until ready to use.
• Serve the egg rolls with individual portions of the dipping sauce.

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.

CORNED BEEF AND CABBAGE EGG ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.
• Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
• Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.
• Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
• Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.
• Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.