Alright, now let me tell ya how to make these tasty corned beef egg rolls. This here recipe is easy, and if ya like things crispy and a lil’ bit salty, you’re gonna love it. We’re makin’ it with simple ingredients – nothin’ fancy!
Ingredients:
- 1 pound of cooked corned beef, shredded or chopped fine
- 2 cups cabbage, chopped up small
- 1 large carrot, grated
- 1 onion, diced
- Salt and pepper, to taste
- Egg roll wrappers
- Oil for frying (vegetable or canola works best)
Instructions:
- First, ya wanna cook that cabbage, carrot, and onion together. Just get a big pan, pour a lil’ oil in it, and cook them veggies on medium heat till they’re soft, maybe about 5-7 minutes.
- Then, add the shredded corned beef right into that pan. Mix it up good, and give it a pinch of salt and pepper. Let that cook together for another 3-4 minutes so all them flavors mix real nice.
- Now, ya gotta get ready to roll. Lay out one of them egg roll wrappers on a flat surface. Spoon about two tablespoons of your corned beef mixture onto the wrapper, keep it close to the center.
- Roll it up! Fold the bottom corner over the filling, then fold in the sides. Roll it up tight, and wet the edges with a lil’ bit of water to seal it shut. Repeat till ya run out of filling or wrappers.
- Now, get a deep pan and pour in enough oil to fry. Heat it up over medium-high till it’s nice and hot (around 350°F is good if ya got a thermometer). Be careful – that oil’s hot!
- Fry the egg rolls a few at a time, don’t overcrowd the pan. Turn ’em every so often so they cook even. Should take about 3-5 minutes till they’re golden and crispy.
- Take ’em out and drain on a paper towel-lined plate. Let ’em cool just a bit so ya don’t burn yourself!
And there ya go! These corned beef egg rolls come out crispy on the outside with a soft, savory filling on the inside. Perfect for snacking, parties, or anytime ya just want somethin’ tasty. Serve ’em up with a lil’ dipping sauce like spicy mustard or soy sauce – or whatever ya like.
Tips:
- If ya like more veggies, throw in some bell peppers or mushrooms – make it your own!
- For a shortcut, ya can use store-bought coleslaw mix instead of chopping cabbage and carrots yourself.
- These can be frozen too! After rolling them up, put ’em in the freezer, and just fry when ya need ’em.
That’s it! Now, go ahead and make yourself a batch of these corned beef egg rolls. They’re easy, crispy, and so tasty, ya just might eat the whole plate yourself!
Tags：[Corned Beef Egg Rolls, Easy Appetizers, Fried Recipes, Party Snacks, Homemade Egg Rolls]
