If you are looking for a twist on traditional Corned beef and Cabbage you are going to love this recipe. My Corned Beef and Cabbage Eggroll Appetizer is great as an appetizer or use it as a dinner too.
Ingredients
1 1/2quartsoil
2cupscoleslaw
1tablespoonwater
1/2cupthinly sliced onion
4ounceschopped corned beef
1/2teaspoonblack pepper
1/4teaspoonsalt
1cupdiced cooked potatoes
1cupMonterey Jack cheese, divided
87 inch square egg roll wrappers
2tablespoonsall-purpose flour
2tablespoonswater
Instructions
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.