Typical Irish ingredients in an Asian egg roll wrapper
Our friend Vickie invited us to an Irish dinner. She planned to make soda bread and Irish stew, and she accepted my I offer to bring an appetizer. An Internet search for “Irish appetizers” yielded several salmon recipes (tempting) and a few for Irish egg rolls (an intriguing combination of Irish and Asian, and therefore even more tempting). The recipes were similar, but I changed the proportions — more corned beef than those called for being the main change. Below is my version. but it’s not fussy, so you can tinker with the amounts. One recipe even called for sauerkraut rather than steamed cabbage.
1/2 pound corned beef, shredded
1 1/2 cups cabbage, shredded and steamed
1 large russet potato, peeled, diced, boiled and drained
1 1/2 cups carrots, peeled and shredded
1/2 large onion, peeled and sliced thinly
salt and pepper to taste
package egg roll wrappers
canola oil for frying
1. In a large bowl, combine corned beef, cabbage, potatoes, carrot and onion. Season with salt pepper to taste.
2. Lay egg wrappers, 4 or 5 at a time, on a clean,dry surface. Place 1/2 cup of filling onto the center of each wrapper. Follow package directions for folding and sealing each egg roll. being sure to wet edges to seal. Set finished rolls aside until all filling has been used up.
3. In a large cast iron skillet, heat canola oil about 1 to 1 1/2 inches deep. (Or use deep fryer set to 375 degrees.)
4. Fry egg rolls a few at a time until brown and crisp. If in a skillet, as I did, start frying seam side down. Drain on paper towels
5. Serve with spicy mustard or beer mustard.
Yield: I got 15 egg rolls out of these amounts.