Irish Egg Rolls

Recipe by Charmie777
READY IN: 35mins
YIELD: 8 eggrolls


  • 4
    ounces chopped corned beef
  • 1
    cup shredded steamed cabbage
  • 1
    cup diced cooked potato
  • 1
    cup shredded carrot
  • 12
    cup thinly sliced onion
  • salt and pepper, to taste
  • 8
    egg roll wraps
  • 1 12
    quarts oil (for deep frying, or less if you want to just pan fry)


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