Irish Egg Rolls
These Irish spring rolls with corned beef are so tasty, so filling, and so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!
oil for deep frying
1 ½
quarts
chopped corned beef
4
ounces
shredded steamed cabbage
1
cup
diced cooked potatoes
1
cup
shredded carrot
1
cup
thinly sliced onion
½
cup
salt and pepper, to taste
egg roll wrappers
8
(7-inch square)
 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
  Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
