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Irish Egg Rolls recipe (Lunch)

Yield: 8 servings

4 oz chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
½ cups thinly sliced onion
some   salt and pepper, to taste
8   (7 inch square) egg roll wrappers
  quarts oil for deep frying

Posted by Joan2007 on Feb 10, 2008


Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about ½ cup of the mixture into the 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 if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

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