Irish Egg Rolls

This is a great way to use up leftover corned beef and cabbage!!! You could even use canned corned beef.

• Ready In: 35 mins
• Yields: 8 eggrolls

Ingredients

• 4  ounces  chopped corned beef
• 1  cup  shredded steamed cabbage
• 1  cup  diced cooked potato
• 1  cup  shredded carrot
• 1⁄2 cup  thinly sliced onion
•  salt and pepper, to taste
• 8  egg roll wraps
• 1 1⁄2 quarts  oil (for deep frying, or less if you want to just pan fry)

Directions

1. Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
2. In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
3. Lay the egg roll wrappers on clean dry surface a few at a time.
4. Place about 1/2 cup of filling into 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 as necessary, for about 5 minutes, or until golden.
7. Remove from hot oil and drain on paper towels.