Corned Beef Egg Roll

Name: Corned Beef Egg Roll
Total time: 40
Yield: 8
Ingredients: 1.5 cups shredded coleslaw mix; 3 tablespoons water; 0.25 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 0.33 cup water; 5 ounces cooked corned beef brisket; 1 cup shredded Swiss cheese; 8 egg roll wrappers; 3 cups vegetable oil for frying, or as needed; 1 cup mayonnaise; 3 tablespoons ketchup; 3 tablespoons sweet pickle relish; 1 teaspoon lemon juice; 1 teaspoon smoked paprika; 0.25 teaspoon kosher salt

Recipe by britneyalstonyahoocom from allrecipes.com

Appetizer 40 Mins.

Ingredients

8 servings

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1.5 cups shredded coleslaw mix
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3 tablespoons water
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0.25 teaspoon kosher salt
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0.25 teaspoon ground black pepper
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0.33 cup water
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5 ounces cooked corned beef brisket
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1 cup shredded Swiss cheese
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8 egg roll wrappers

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3 cups vegetable oil for frying, or as needed
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1 cup mayonnaise
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3 tablespoons ketchup
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3 tablespoons sweet pickle relish
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1 teaspoon lemon juice
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1 teaspoon smoked paprika
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0.25 teaspoon kosher salt

Instructions

Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.
Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.