Corned Beef and cabbage is traditional in most households in March in honor of St. Patrick's Day. I tend to stock up on corned beef at that time since it is on sale and freeze quite a few of them so we can enjoy it throughout the year. We like to make sandwiches, corned beef hash and even some delicious dips and appetizers with it. My husband and I were inspired to make egg rolls filled with our corned beef dinner leftovers and they turned out amazing!
Don't have any corned beef dinner leftovers? No worries! We put a corned beef in the crock pot with a bottle of Guinness and a can of beef broth and cooked it on low for 8-10 hours. This is the only way we make our corned beef anymore and it is full of flavor and so moist. You can use a bag of shredded cabbage or coleslaw mix (the one with the carrots in it) in place of your boiled cabbage. Also peel, cube and boil 2-3 medium size potatoes for 10 minutes if you don't have any boiled potatoes from your leftovers. See? That was easy!
Corned Beef and Cabbage Egg Rolls
- 1 package egg roll wraps (typically found in the refrigerated area in the produce section - I used a 21 count package)
- 3 cups cooked corned beef, chopped
- 2 cups chopped cabbage or coleslaw mix (if using leftover boiled cabbage, make sure it is not too soggy to use)
- 2 cups boiled/cooked potatoes, diced (approximately 2-3 medium size potatoes)
- Salt and Pepper to taste
- Oil for frying
Add chopped corned beef to large skillet and saute over medium until heated through (approximately 5 minutes).
Add chopped cabbage or coleslaw mix to corned beef in the skillet and saute for another 4-5 minutes until the cabbage softens a little.
Add boiled, chopped potatoes to the skillet and saute for 3 minutes until heated through; salt and pepper to season.
Remove mixture from stove top and place in a bowl; wipe out skillet to use for frying the egg rolls. Take the egg roll wraps from their package and handle with care because they are pretty thin and can tear easily.
Place one egg roll wrap in front of you on a board or hard surface with the point facing you as seen in the photo above. Use 2 tablespoons of filling for each egg roll and place it diagonally on the wrap. Fold the bottom corner over the filling; roll snugly halfway to cover the filling. Fold in both sides snugly against filling and moisten the edges of the last flap but brushing lightly with water. Roll wrap up and seal the top corner by lightly brushing with water; lay flap-side down until ready to cook.
Heat 2-3 tablespoons of your choice of oil in the large skillet over medium heat (you can add more oil as needed through the cooking process). Place egg rolls flap-side down in skillet and fry over medium heat for approximately 3 minutes each side until golden brown; repeat with remaining egg rolls.
Serve with your favorite mustard or thousand island dressing.