Corned Beef Eggrolls
Recipe - Shorewood
Corned Beef Eggrolls
Prep Time25 Minutes
Servings6
Cook Time6 Minutes
Ingredients
3 tablespoons Dijon mustard
2 tablespoons mayo
2 tablespoons sour cream
1 teaspoon prepared horseradish
2 cups chopped, cooked cabbage
5 oz cooked corned beef, chopped
1/2 cup cooked carrots, chopped
4 cups oil
Directions
- Combine mustard, mayo, sour cream, and horseradish in a small bowl. Refrigerate until ready to serve.
- Place cabbage, corned beef, and carrots in food processor; season with salt and pepper. Pulse until pieces are slightly smaller than pea-size.
- Working one at a time, place wonton wrapper on cutting board with a corner facing you. Place â…“ cup filling in center of wrapper and shape into a horizontal 4"-long log. Dip a finger in water and lightly brush top, left, and right corners of wrapper. Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose; continue to roll bundle away from you, tucking as you go, to create a classic egg roll shape. Both sides should be as close to sealed as possible; use a little water to pinch and patch.
- In deep, heavy-bottomed pot, add oil until 1½ inches deep. Heat over medium 370°. Fry rolls. Work in batches to avoid overcrowding, turning with tongs, until golden, 3–5 minutes. Transfer to wire rack. Continue with remaining rolls, adjusting heat as needed to maintain temperature. Cool 5 minutes and serve with dipping sauce.
25 minutes
Prep Time
6 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Mustard, Dijon, 12 Ounce
$2.39$0.20/oz
Hellmann's Real Mayonnaise, 20 Ounce
$6.99 was $7.29$0.35/oz
Essential Everyday Sour Cream, 16 Ounce
$1.99$0.12/oz
Silver Spring Horseradish Sauce, Sassy, 9.25 Ounce
$3.99$0.43/oz
Produce Cabbage, 2.5 Pound
$2.48 avg/ea$0.99/lb
Cub Corned Beef Brisket, Point Cut, 3.2 Pound
$7.99/lb$7.99/lb
Produce Cello Carrots, 2 Pound
$2.99$1.50/lb
Essential Everyday Vegetable Oil, 40 Fluid ounce
$3.99 was $4.49$0.10/fl oz
Directions
- Combine mustard, mayo, sour cream, and horseradish in a small bowl. Refrigerate until ready to serve.
- Place cabbage, corned beef, and carrots in food processor; season with salt and pepper. Pulse until pieces are slightly smaller than pea-size.
- Working one at a time, place wonton wrapper on cutting board with a corner facing you. Place â…“ cup filling in center of wrapper and shape into a horizontal 4"-long log. Dip a finger in water and lightly brush top, left, and right corners of wrapper. Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose; continue to roll bundle away from you, tucking as you go, to create a classic egg roll shape. Both sides should be as close to sealed as possible; use a little water to pinch and patch.
- In deep, heavy-bottomed pot, add oil until 1½ inches deep. Heat over medium 370°. Fry rolls. Work in batches to avoid overcrowding, turning with tongs, until golden, 3–5 minutes. Transfer to wire rack. Continue with remaining rolls, adjusting heat as needed to maintain temperature. Cool 5 minutes and serve with dipping sauce.