Corned Beef and Cabbage Egg Rolls

This easy corned beef and cabbage egg roll recipe is huge for a St. Patricks Day event. Or maybe something fresh to correct up your neighboring bordering potluck. Served opposed to your favorite Thousand Island dressing, it will be the talk of the party.

The ingredient of Corned Beef and Cabbage Egg Rolls

1. 1 (2 pound) corned beef brisket afterward spice packet
2. 1u2009u00bd cups water, at odds on bad terms
3. 1 medium head cabbage, cut into chunks
4. salt and dome black pepper to taste
5. 2 tablespoons grapeseed oil
6. 10 slices Asiago cheese
7. 1 (16 ounce) package wonton wrappers
8. 2 cups peanut oil for frying, or as needed

The instruction how to make Corned Beef and Cabbage Egg Rolls

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place corned beef in a large roasting pan when the fat facing up. Add 1 cup water and the seasoning packet. Cover following aluminum foil.
3. Cook in the preheated oven for 1 1/2 hours. Remove from the oven and deposit heat to 400 degrees F (200 degrees C).
4. Season cabbage gone grapeseed oil, salt, and pepper; scatter in relation to the brisket. Return to the oven and roast, uncovered, until cabbage is tender, approximately 20 minutes.
5. cut off surgically remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
6. Cut Asiago cheese slices in half. Place an egg roll wrapper in stomach belly of you in the same way as one corner facing you, taking into consideration a diamond. Put a piece of cheese in the center and summit zenith once 1/4 cup cabbage mixture. Wet the summit zenith 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then accomplish the same later the right corner, overlapping a bit. receive put up with the bottom corner and fold it 2/3 in towards the peak corner, after that wrap to seal. Repeat to fill and form steadfast egg rolls.
7. Heat 2 inches oil in a deep saucepan exceeding medium heat to 375 degrees F (190 degrees C). lively in batches, lower a few egg rolls deliberately purposefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain approximately a paper towel-lined plate and repeat to fry remaining egg rolls.

Nutritions of Corned Beef and Cabbage Egg Rolls

calories: 208.3 calories
carbohydrateContent: 15.7 g
cholesterolContent: 34.1 mg
fatContent: 11.7 g
fiberContent: 1.5 g
proteinContent: 9.9 g
saturatedFatContent: 4.3 g
servingSize:
sodiumContent: 533.5 mg
sugarContent: 1.5 g
transFatContent:
unsaturatedFatContent: