- Simone "Simca" Beck born (1904)
Corned Beef Egg Rolls
- 1 large egg
- 2 Tablespoons milk
- 6 wonton wrappers
- 1 Pound corned beef, diced
- 8 Ounces Swiss cheese, grated
- 1/2 Cup julienned carrot
- 1/2 Cup julienned celery
- 1/2 Cup sauerkraut
- 1 Teaspoon caraway seeds, toasted and ground
- Vegetable oil, for frying
- Thousand Island dressing, for serving
This twist on traditional corned beef and cabbage is a special St. Patrick's Day item at Sláinte Irish Pub and Kitchen. Made with carrots, onion, celery, sauerkraut, Swiss cheese, and Thousand Island dressing, it's the perfect appetizer for any St. Patrick's Day celebration.
In a bowl, combine the egg and milk and whisk well to make an egg wash.
Lay out the wrappers on a work surface and coat the wrappers with the egg wash. Divide the corned beef equally among the wrappers. Top with the cheese, followed by the carrot and celery. In another bowl, mix together the sauerkraut and caraway seeds. Top with the sauerkraut mixture.
Start with any corner and roll over the top of the corned beef mixture. Then, fold in each side and continue to roll. Place in the refrigerator for at least 1 hour.
Fill a deep skillet, pot, or deep-fryer 1/3 full with oil. Heat the oil to 350 degrees and line a plate with paper towels. Fry the egg rolls until golden brown. Serve with Thousand Island dressing.