Corned Beef Egg Rolls

Name: Corned Beef Egg Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Fusion,American
Ingredients: 1 tablespoon unsalted butter; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup finely chopped cabbage; 1 cup frozen hash brown potatoes, thawed; 1 cup finely chopped corned beef; 2 tablespoons Dijon mustard, or yellow mustard; 1 dash salt, or to taste; Freshly ground black pepper, to taste; 8 (7 8-inch square) egg roll wrappers; 2 tablespoons vegetable oil; 2 tablespoons Thousand Island dressing, for garnish

A delicious appetizer, these crisp corned beef egg rolls repurpose St. Patrick's Day leftovers with potatoes and onion.

⭐ 4.1 (21 reviews) Prep: 15 minCook: 25 minTotal: 40 minYields: 8 servings

Category Tags:

Appetizer Lunch Snack

Cuisine Tags:

Fusion American

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Instructions

Preheat oven to 400 F.
In a medium skillet, melt butter over medium heat, then sauté onion and garlic for 4 minutes.
Add cabbage, cook for 3 minutes, then add potatoes and continue cooking until vegetables are tender, 5-7 minutes.
Stir in corned beef and mustard, then remove from heat.
Season the filling with salt and pepper, transfer to a bowl, and cool for 15 minutes (or refrigerate up to 2 days).
Place egg roll wrappers on a work surface, divide filling among them (1-2 tablespoons each), and moisten wrapper edges with water.
Fold one corner over the filling, then fold in the sides, and roll tightly.
Brush the egg rolls with vegetable oil, place on a cookie sheet, and bake for 18-21 minutes until crisp and golden.
Serve with Thousand Island dressing.

Nutritional Info (per serving)

Calories: 453 kcal

Carbohydrate: 38 g

Cholesterol: 47 mg

Fiber: 4 g

Protein: 14 g

Saturated Fat: 6 g

Sodium: 1047 mg

Sugar: 2 g

Fat: 27 g

Unsaturated Fat: 0 g