Irish Eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Package of Wonton wrappers (48 wontons)12-16 oz deli sliced corned beef chopped2 cups shredded cabbage (you can mix nappa in too)1 medium carrot shredded1 Celery stalk shreddedsalt and white pepper
In a non stick pan (I use a dutch oven) add the cabbage and celery and a little water for steaming and cook for 2-3 min until tender but still with a crunch. Mix in carrot and chopped up corned beef just to warm. Season to taste with salt and pepper. you can also add horseradish for an extra kick.
Once the mixture is cooled you can start making the eggrolls. You can do this either the traditional way or you can make little wontons. Make sure that you wet the edges, either with water or an egg wash, and that your wontons are completely sealed so that no oil get inside while cooking. Heat the oil to medium heat and place one wonton in as a tester. You want to cook them only 1-3 min depending on how hot the oil is, don't let them burn.
Serving Size: Makes 8 servings of 6 mini eggrolls
Number of Servings: 8
Recipe submitted by SparkPeople user RANDAMAGANDA.
Once the mixture is cooled you can start making the eggrolls. You can do this either the traditional way or you can make little wontons. Make sure that you wet the edges, either with water or an egg wash, and that your wontons are completely sealed so that no oil get inside while cooking. Heat the oil to medium heat and place one wonton in as a tester. You want to cook them only 1-3 min depending on how hot the oil is, don't let them burn.
Serving Size: Makes 8 servings of 6 mini eggrolls
Number of Servings: 8
Recipe submitted by SparkPeople user RANDAMAGANDA.
Nutritional Info Amount Per Serving
- Calories: 310.7
- Total Fat: 16.2 g
- Cholesterol: 26.3 mg
- Sodium: 623.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 1.2 g
- Protein: 15.0 g
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