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Corned Beef & Cabbage Egg Rolls with Russian Dressing from Lemony Thyme

Corned Beef & Cabbage Egg Rolls {with Russian Dressing}.

Recipe inspiration you ask?  Day after St. Patrick’s Day leftovers meets an open package of wonton wrappers on the second shelf of the refrigerator…and the plotting begins.  By the time I woke up this morning they had formed a bond and a plan.  When I opened the fridge door the Ziploc bag of wonton wrappers had neatly made it’s way to the top of the container of leftover boiled dinner.  Clearly it was a case of love at first sight.

Corned Beef & Cabbage Egg Rolls

Who was I to doubt their intentions?

I simply julienned the leftover cooked carrots, cabbage and corned beef, then added some thinly sliced scallion.  Since I was using smaller wonton wrappers, instead of full sized egg roll wrappers, it didn’t take much to fill them up.

I turned the wrapper at an angle so I could fold in the points from each side, before bring up the bottom point and rolling.  A little water on the top edges sealed the rolls.

Corned Beef & Cabbage Egg Rolls1

Once they were rolled I cooked the egg rolls in batches in about a 1/2-inch of canola oil, seam side down, turning once so they were golden brown on each side.  It seems leftover corned beef dinner and wonton wrappers know a thing or two about Eating Out of the Fridge/Pantry and recipe creativity.  These egg rolls were absolutely delicious.

Corned Beef & Cabbage Egg Rolls with Russian Dressing

Our favorite use for leftover corned beef is the beloved Classic Reuben Sandwich, which we serve with Homemade Russian Dressing.  That dressing seemed like a natural pairing for our Corned Beef & Cabbage Egg Rolls.  It was.

Corned Beef & Cabbage Egg Rolls with Russian Dressing2

Be sure to check out our New England Boiled Dinner recipe for instructions on how to prepare Corned Beef & Cabbage.

Corned Beef & Cabbage Egg Rolls {with Russian Dressing}

Libby with Lemony Thyme
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • Wonton Wrappers
  • corned beef cooked & cut across the grain into thin strips
  • carrots cooked & julienne cut
  • cabbage cooked & julienne cut
  • scallions thinly sliced
  • canola oil for frying
  • Homemade Russian Dressing recipe link in post

Instructions
 

  • Turn the wonton wrappers on an angle.
  • Fill with 2-3 strips of each ingredient.
  • Fold in the points from each side, before bring up the bottom point and rolling. Dab top edge with a little water to seal the roll.
  • In a heavy bottom pan, fill 1/2-inch deep with canola oil and heat to 375 degrees.
  • Fry egg rolls for about 1 minute per side or until golden brown. Remove from oil and drain on paper towels.
  • Serve with Homemade Russian Dressing.

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