Irish Egg Rolls
Irish egg rolls take all of the ingredients for a traditional corned beef and cabbage dinner and stuff them into a crispy egg roll.
- 8 Egg Roll Wrappers
- 2 c Cabbage , thinly sliced
- 1 c Carrots , thinly sliced
- 6 oz Corned Beef , thinly sliced
- Salt and Pepper
Parsley Cream Sauce
- 2 oz . Butter
- 1 1/2 Tbsp Flour
- 1 c Milk
- 1 c Heavy Cream
- 2 Tbsp Flat-leaf parsley (finely chopped)
- 1 tsp Wholegrain Mustard
- Salt to taste
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.
Serving: 1egg roll | Calories: 275kcal | Carbohydrates: 19g | Protein: 7g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 1334mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3350IU | Vitamin C: 13.2mg | Calcium: 60mg | Iron: 1.1mg