• Heat frying oil to 350°F.
• Mix cabbage and carrots together in a small bowl. Add 1 tablespoon of water and cover with a damp paper towel. Microwave for 1 minute 30 seconds to lightly steam. Lightly salt and pepper.
• Lay an egg roll wrapper down on a cutting board in a diamond shape.
• Take a pinch or two of cabbage mix and lay it on the egg roll wrapper.
• Add about 4 strips of corned beef.
• Wet a finger with a little water and run it around the edges of the egg roll wrapper.
• Fold the left and right corners in and then pull the bottom corner up and roll it up tightly.
• Do this for each egg roll and then begin frying in batches putting two egg rolls in the frying oil for 2-3 minutes, turning once, until they are golden brown.
• Remove from the oil and sit on a plate lined with paper towels to drain the grease from them.

Parsley Cream Sauce

• In a small saucepan over medium high heat add the butter and let it melt.
• Add flour to the butter and keep whisking to cook the flour for about a minute.
• Add the milk and heavy cream whisking the whole time. Cook for 5-7 minutes or until mixture begins to thicken.
• Salt to taste.
• Add the parsley and wholegrain mustard continuing to stir and cook for another minute then remove from heat and let cool slightly before serving.