IRISH EGG ROLLS
I found this on Allrecipes by Nicolle Morrison. Can't wait to try them. She says.... "This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!"
Provided by Vicki Butts (lazyme)
Categories Meat Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- 2. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste.
- 3. Lay the egg roll wrappers out on a clean dry surface a few at a time.
- 4. Place about 1/2 cup of the mixture into the center of each wrap.
- 5. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
- 6. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden.
- 7. Remove from hot oil to drain on paper towels.
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