Corned Beef & Cabbage Egg Rolls {with Russian Dressing}
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.
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.
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.
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.
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}
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.
5 Comments
Cindy @ Hun... What's for Dinner?
Libby, may I say that you are a genius? Oh man my hubby would be all over these! Thanks for sharing at Simple Supper Tuesday.
libby
I’ve decided most everything would taste good inside an eggroll :)
Tampa Cake Girl
This looks wonderful Libby. I need to go buy some corned beef and make these! I just pinned this and the dressing too.
libby
Thanks so much Cydnee. They were tasty!!