CORNED BEEF AND CABBAGE EGG ROLLS

Corned Beef and Cabbage Egg Rolls image

This easy corned beef and cabbage egg roll recipe is great for a St. Patrick's Day event. Or maybe something fresh to change up your next potluck. Served alongside your favorite Thousand Island dressing, it will be the talk of the party.

Provided by Brandon Wilson

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 3h

Yield 20

Number Of Ingredients 8

Ingredients

1 (2 pound) corned beef brisket with spice packet
1 ½ cups water, divided
1 medium head cabbage, cut into chunks
salt and ground black pepper to taste
2 tablespoons grapeseed oil
10 slices Asiago cheese
1 (16 ounce) package wonton wrappers
2 cups peanut oil for frying, or as needed

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.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 15.7 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 4.3 g, Sodium 533.5 mg, Sugar 1.5 g