Corn Beef and Cabbage Egg Rolls are a quick and easy appetizer that tastes great any time of year. This recipe is Lane's BBQ take on the classic corned beef and cabbage dish, and it's perfect for St. Patrick's Day celebrations. The filling for the egg rolls is made by combining cooked and chopped cabbage, corned beef, and carrots in a food processor, seasoned with Scorpion Rub. The mixture is then placed in a wonton wrapper and rolled into a classic egg roll shape. The egg rolls are then fried for 3-4 minutes until crisp and lightly browned, and can be served with Lane's Southbound Sauce or Sorta White sauce for dipping. Make sure to handle the hot oil with care when frying, and let the egg rolls cool down slightly before diving in. This fantastic recipe is sure to delight your taste buds with its Irish-inspired flavors and crispy texture.
This recipe is great any time of year. But to celebrate St. Patrick's day we put out Lane's touch on the classic corn beef and cabbage. These egg rolls are quick and easy. Not to mention they taste great. As a friendly reminder, give them a chance to cool after being fried in hot oil. Your mouth will thank you later.
Place cabbage, corned beef, and carrots in a food processor; season with Scorpion Rub. Pulse until pieces are slightly smaller than pea-size.
Working one at a time, place wonton wrapper on a work surface with 1 corner facing you. Place 2.5 oz. (about ⅓ cup) filling in center of wrapper.
Dip your fingers in water and lightly brush top, left, and right corners of wrapper.
Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, then continue to roll bundle away from you, tucking as you go, to create a classic egg roll shape. (Both sides should be as close to sealed as possible; use a little water to pinch and patch.)
Frying
In a medium pot, pour in oil to come halfway up the sides. Heat over high until 350°. (check with thermometer) Reduce heat to medium.
Working in batches, fry egg rolls until lightly browned and crisp, 3–4 minutes. (flip half-way through)
When finished cooking, transfer to a wire rack and let cool slightly before serving.
**Optional - Dip in our Southbound (Carolina Mustard) sauce or Sorta White sauce and enjoy
Recipe Note
We used a pre-packaged corn beef and cooked it in the oven at 325 degrees for 2-2.5 hours. Let the corn beef rest before cubing
Blanch your cabbage and carrots. You still want a little crunch in the filling.
Be careful around hot oil. Always place egg rolls away from you when putting into the hot oil!!
You can switch out our Scorpion Rub for our Brisket & Qnami rubs. (40 / 60% mixture for more flavor!)
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