Corned Beef and Cabbage Rolls & Giveaway Winner

I want to thank everyone that entered to win a copy of A World of Cake. I loved hearing about everyone’s favorite kind of cake. I will definitely be making a few of your suggestions soon! :) Congratulations to Mayumi who won my first giveaway! The random number that was generated was 25, here is what was said:

Mayumi says:

March 4, 2011 at 8:37 am

I already “like” you on Facebook, shared this post on my Facebook page and subscribed by email!

Mayumi wrote that her favorite cake is Japanese Strawberry Shortcake. It looks so delicious and wonderful for summer, I can’t wait to give it a try!

True Random Number Generator
Min: 1
Max: 213
Result: 25
Powered by RANDOM.ORG, Timestamp: 2011-03-12 18:10:05 UTC

Corned Beef and Cabbage Rolls

Now on to my recipe for the day-Corned Beef and Cabbage Rolls! So perfect for St. Patrick’s Day or any day you are craving corned beef. These are inspired by my favorite appetizer at Claddagh Irish Pub. When my husband and I go out to dinner we usually don’t order appetizers, but these are the exception. Egg rolls filled with corned beef, shredded cabbage, potato and Monterey Jack cheese-seriously, does it get much better? :) After dining at Claddagh a few weeks ago, I knew that I had to recreate these amazing appetizers at home.

To make these appetizers quick and easy, I used Boar’s Head corned beef sliced fresh from the deli. Did I mention how easy these are? Sauté cabbage and onion until tender, toss in cooked potatoes and corned beef, wrap in egg roll wrappers and fry. 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! 😉

Corned Beef and Cabbage Rolls & Giveaway Winner

Yield: 8 rolls


1 1/2 quarts oil
2 cups coleslaw
1 tablespoon water
1/2 cup thinly sliced onion
4 ounces chopped corned beef
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced cooked potatoes
1 cup Monterey Jack cheese, divided
8 (7 inch square) egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoons water


In a large skillet, over medium high heat, heat oil to 375 degrees F.
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.
In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
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.
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.

Source: adapted from