Irish Egg Rolls

If you’re looking for an absolutely delicious, mouth watering way to use up the leftovers from an Irish Boiled dinner, look no further. These unique tempting morsels are filled with flavor and make appetizers that your friends and family will beg for!

*3/4 c. chopped/diced corned beef
* 1 cup shredded steamed cabbage
* 1 cup diced cooked potatoes
* 1 cup shredded carrot
* 1/2 cup thinly sliced, diced onion
* salt and pepper, to taste
* 8 (7 inch square) egg roll wrappers
* oil for deep frying

Pour enough oil into a saucepan or frydaddy to fry, (A couple inches should suffice!) While the oil is heating:

In a medium bowl combine the corned beef, cabbage, potatoes, carrot, onion- add about 1 tsp garlic salt and 1/8 tsp black pepper (or to your taste).

Place an egg roll wrapper on a clean surface, add 1/3- 1/2 c. of the corned beef mixture to the middle and roll into logs. Use a touch of water on the edges of the wrapper to seal so the filling doesn’t fall out during frying. Here is a step by step “how to roll an eggroll“.

Fry a few rolls at a time (2-3) for about 5 minutes each in the hot oil. Drain well on paper towels.

Creamy Horseradish Dip:

1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons horseradish (or less if your prefer less kick!)

Combine the sour cream, mustard and horseradish in a small bowl, stirring well until smooth. For best flavor, Allow the flavors to marry for at least 15 minutes before serving.

Other Notes:

Alright, I realize that not everyone makes a big boiled dinner on St Patricks Day- here’s a fun way to “cheat” and still enjoy these delicious bites.

Buy a bag of pre-choppped Coleslaw mix and some corned beef from the deli. Make sure you dice the onions to an almost Minced size, and omit the potatoes.

These Freeze well, btw and make great appetizers.

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