Corned Beef and Cabbage Egg Rolls
Ingredients
- 12 egg roll wrappers
- 2 cups chopped cooked corned beef
- 1 1/2 cups finely shredded cabbage
- 1 cup shredded Swiss cheese
- 2 tablespoons Dijon mustard
- 1 egg beaten, for sealing
- Vegetable oil for frying
- 1/2 cup mayonnaise and 2 tablespoons whole grain mustard whisked, for dipping
Instructions
- Toss the corned beef, cabbage, Swiss cheese, and Dijon mustard together until evenly mixed.
- Lay an egg roll wrapper on a clean surface in a diamond position and spoon about 1/4 cup of filling across the lower third.
- Fold the bottom corner up over the filling, fold in the two side corners, then roll up tightly, brushing the top corner with beaten egg to seal.
- Repeat with the remaining wrappers and filling.
- Pour about 2 inches of oil into a deep pot and heat to 350°F on a thermometer.
- Fry the rolls in batches of 3 or 4 for 3 to 4 minutes, turning once, until the wrapper is deep golden and blistered all over.
- Drain on a paper towel lined plate and let cool for 2 minutes, the filling stays hot longer than you expect.
- Whisk the mayonnaise and whole grain mustard together and serve alongside for dipping.
Good to Know
Roll and freeze the uncooked egg rolls on a tray, then bag them once solid; fry straight from frozen, adding about 2 minutes to the cook time.