Corned Beef Egg Rolls

Corned Beef Egg Rolls
Staff Writer
Corned Beef Egg Rolls

Sláinte Irish Pub and Kitchen

Corned Beef Egg Rolls

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.

Ingredients

  • large egg
  • 2  Tablespoons  milk
  • 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

Directions

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
35mg
12%
Carbohydrate, by difference
19g
15%
Protein
12g
26%
Vitamin A, RAE
8µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
110mg
11%
Choline, total
25mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
110mg
16%
Selenium, Se
13µg
24%
Sodium, Na
659mg
44%
Water
125g
5%
Zinc, Zn
2mg
25%

Corned Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.