Well, if y’all ever got some leftover corned beef, or maybe you just wanna try somethin’ new, I got a recipe here for corned beef egg rolls. Don’t let them fancy names fool ya; these things are real easy to make, even for someone like me who ain’t much for fancy cooking. Let me tell ya, you just need a few simple things and you’re good to go!
First, you need yourself some leftover corned beef. Now, if ya don’t have leftovers, that’s alright too, just cook up a fresh batch. You’ll want it shredded up nice and fine, so it’ll fit right in those egg rolls. And let me tell ya, nothing beats the taste of corned beef all crispy and hot inside a crunchy egg roll wrapper!
Now, here’s what else you need to get this whole thing goin’:
1. Corned Beef – About 2 cups, shredded. If you ain’t got leftovers, just cook up a small brisket and chop it up.
2. Egg Roll Wrappers – You can find them in the grocery store, right by the frozen stuff. Get a pack, they ain’t too expensive.
3. Cabbage – You know, that crunchy cabbage. Chop it up real fine, about 1 cup.
4. Carrots – Just one or two carrots, grate ‘em up nice and thin.
5. Green Onions – A couple of these, chopped up.
6. Soy Sauce – About 2 tablespoons. It gives it that nice salty flavor.
7. Worcestershire Sauce – Just a splash, like a tablespoon.
8. Some Salt and Pepper – To taste, of course.
9. Oil – For frying, enough to cover the egg rolls when you put ’em in the pot.
Alright, now that we got our ingredients together, let’s get to work.
First thing’s first, heat up a big ol’ pan, put a little bit of oil in there, and toss in the shredded corned beef. Let that cook for a couple minutes, just enough to warm it through. Then, add in your cabbage, carrots, and green onions. Cook it up all together until it starts smellin’ real good. Give it a little splash of soy sauce and Worcestershire sauce, and don’t forget to season with a little salt and pepper to your liking.
Now, once everything’s cooked up nice and tender, take it off the heat and let it cool down a little bit. You don’t want that filling too hot when you’re workin’ with the egg rolls, or you’ll burn your hands, and that’s no good for anyone.
Next, take your egg roll wrappers and lay ’em out on a flat surface. Now, put a spoonful of that yummy corned beef mixture right in the center of each wrapper. Be careful now, don’t put too much, or it’ll spill out when you fry ’em up.
Now, the tricky part: rollin’ ‘em up. Here’s how ya do it:
- Take the bottom of the wrapper and fold it up over the filling.
- Then fold the sides in so it looks like a little envelope.
- Finally, roll it all the way up tight, and use a little bit of water to seal the edge so it don’t open up while you fry it.
Once they’re all rolled up, heat up some oil in a big pot. You don’t need too much, just enough to cover the egg rolls when you put ‘em in. You want that oil to be nice and hot, but not smoking. Carefully drop those egg rolls in the oil and fry ‘em until they’re golden brown and crispy. It’ll take just a few minutes, so keep an eye on ‘em so they don’t burn.
Once they’re done, take ‘em out and let ‘em drain on a paper towel so they ain’t too greasy. You can serve ‘em up with some good ol’ dipping sauce. Some folks like ranch or even a little mustard, but hey, whatever you like works just fine.
So, there ya go! A simple, tasty way to use up that leftover corned beef, or just make somethin’ special any time. These corned beef egg rolls are crispy, savory, and just the right mix of flavors. Give ‘em a try the next time you got some corned beef hangin’ around!
Tags: [Corned Beef Egg Rolls, Corned Beef, Egg Rolls, Appetizer, St. Patrick’s Day Recipes, Easy Recipes, Leftover Corned Beef, Fried Egg Rolls]
