Ingredients
8
8 servings
- •4 ounces chopped corned beef
- •1 cup shredded steamed cabbage
- •1 cup diced cooked potatoes
- •1 cup shredded carrot
- •0.5 cup thinly sliced onion
- •salt and pepper, to taste
- •8 (7 inch square) egg roll wrappers
- •1.5 quarts oil for deep frying
Instructions
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
- Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.
Nutritional Facts
Per 8 servings
- Calories: 286
- Carbohydrate: 25g
- Fat: 18g
- Fiber: 2g
- Protein: 7g
- Sugar: 2g
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