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Corned Beef Eggrolls

Recipe - Chanhassen

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 ⅓ 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

Servings

Shop Ingredients

Makes 6 servings

3 tablespoons Dijon mustard

2 tablespoons mayo

Hellmann's Real Mayonnaise, 20 Ounce

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$6.99 was $7.29$0.35/oz

2 tablespoons sour cream

Essential Everyday Sour Cream, 16 Ounce

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$1.99$0.12/oz

1 teaspoon prepared horseradish

Silver Spring Horseradish Sauce, Sassy, 9.25 Ounce

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$3.99$0.43/oz

2 cups chopped, cooked cabbage

Produce Cabbage, 2.5 Pound

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$2.48 avg/ea$0.99/lb

5 oz cooked corned beef, chopped

1/2 cup cooked carrots, chopped

Produce Cello Carrots, 2 Pound

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$2.99$1.50/lb

4 cups oil

Essential Everyday Vegetable Oil, 40 Fluid ounce

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$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 ⅓ 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.