Corned Beef and Cabbage Eggroll Appetizer…Just one bite and you’re hooked!

Serve these babies with 1000 island dressing as a dipping sauce and prepared to be wowed, you might wish it was St. Patrick’s Day every day!

I like to use the corned beef that we make for dinner. It is just a traditional corned beef. This is a great way to use leftover corned beef that you made for dinner.

You can use anything as a dipping sauce but my favorite dipping sauce for this is thousand island dressing. I know some people use a tomato sauce type dip because it reminds them of a traditional cabbage roll.

When you are making these, you might find that you have more than you can eat in one sitting. That’s ok. These eggrolls are great to store in the refrigerator and you can also put them in the freezer. When you are ready to reheat them, I would reheat in the oven, in a skillet or a toaster oven. This will keep them crispy. When you are storing them you will want to wrap them well with plastic wrap once they have cooled. This will prevent them from spoiling sooner.

These stuffed cabbage rolls will last for about 3 days when stored properly in the refrigerator. You can also freeze these corned beef and cabbage eggrolls. When I am freezing these cabbage rolls I like to wrap each one individually in plastic wrap and then I put them together in a freezer bag. This keeps them extra protected and keeps them together in the freezer, but it also makes it extremely easy to bring out only however many you need without them sticking together.

Ingredients for Corned Beef Cabbage Recipe

Oil
Coleslaw
Water
Onion
Corned beef
Black pepper
Salt
Potatoes
Monterey Jack cheese
Egg roll wrappers
All-purpose flour

How to make Corned Beef and Cabbage Eggrolls

Step 1. In a large skillet, over medium high heat, heat oil to 375 degrees F. corned beef and cabbage eggrolls on a plate
Step 2. In a medium skillet over medium heat, saute coleslaw, water and onions until tender. Add the chopped corned beef, pepper, and salt and saute 1-2 minutes. Transfer to a large bowl and mix in cooked potatoes.
Step 3. In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
Step 4. To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and sprinkle with 2 tablespoons of cheese. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Step 5. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with thousand Island dressing.

Pages: 1 2