Prep Time::30 mins
Cook Time::5 mins
Additional Time::15 mins
Total Time::50 mins
Servings::8
Ingredients
1 ½ quarts oil for deep frying
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
½ cup thinly sliced onion
salt and pepper, to taste
8 (7-inch square) egg roll wrappers
Directions
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay 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, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.