Irish Egg Rolls
Source of Recipe
Jacqui@RQ
List of Ingredients
2 tablespoons cooking oil
3 cups chopped cabbage
2 chopped green onions
2 cups chopped cooked corned beef
2-1/2 cups shredded Swiss cheese
1-1/2 cups chopped fresh been sprouts and/or
shredded carrots
2 cans chopped water chestnuts
1 package egg roll wrappers
2 tablespoons cornstarch
1-1/2 tablespoons water
oil for deep-fryingRecipe
Heat wok, add oil and heat. Add cabbage and stir-fry three minutes. Add onions and stir-fry one minute. Add corned beef, Swiss cheese, sprouts and water chestnuts; stir-fry three minutes. Put into a large bowl and let cool..
Defrost egg roll wrappers about 20 minutes. As you use them, keep them covered with a barely damp towel. Mix cornstarch and water to use as adhesive for wrappers.
Place 2 1/2 tablespoons filling near one corner of
each egg roll wrapper. Fold up bottom flap, then fold in the sides (like an envelope) and roll up to opposite corner. Use cornstarch mixture to seal final flap.
Lay eggrolls on a wax paper-lined baking sheet and cover with a barely damp paper towel until ready to fry. Stir filling occasionally to incorporate any liquid that separates as you use it.
Heat 6 inches of oil in wok to 360 degrees. Cook 4 - 6 egg rolls at a time. Cook two minutes on each side until golden brown; drain on paper towels.
NOTES : To make ahead, cook and cool egg rolls, then freeze in a single layer on cooking sheet. Place in a zip-lock bag for freezer storage. To reheat, arrange frozen eggrolls in a single layer on a baking sheet and heat in a
350 degree oven for 12 - 20 minutes.
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