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Mix corn beef, cabbage, carrots, potatoes, onions and salt and pepper in a large bowl and follow instructions on egg roll wrapper package for wrapping. In a large sauce pot or deep frying pan, heat 1 quart of corn or canola to 375°. Fry rolls turning occasionally until golden brown. Bake Option - Spray pan with Pam and bake rolls at 375° for.

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Irish Egg Rolls Recipe

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Instructions. Preheat oven to 425F. Lay out one of the egg roll wrappers like a diamond with points at the top, bottom, and sides. Take one slice of Swiss cheese and cut in half. Place the cheese just below the middle point of the wrapper, horizontally.

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Beat egg in a small bowl. Working with one at a time to avoid drying out, place egg roll wrapper on a flat, dry surface, with a corner pointing towards you. Place 2 tablespoons corned beef and cabbage OR 2 tablespoons shepherd's pie OR 1 piece pastrami, 1/2 piece Swiss cheese, and 1 tablespoon sauerkraut on the half of the egg roll wrapper.

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To Fry: In a large skillet over medium high heat, add a bit of vegetable oil. When the oil is hot, add the prepared egg rolls, a few at a time, frying for 3-4 minutes per side, or until golden brown, crispy, and hot throughout. Serve the warm egg rolls with dipping sauce on the side.

Irish Egg Rolls are all of the classic corned beef and cabbage flavors

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Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about ½ 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. Heat oil in a deep-fryer to 375° Fahrenheit.

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To prepare the egg rolls: Heat oil in deep-fryer to 375ºF, or, if pan-frying, in heavy skillet. In a medium bowl, mix together corned beef, cabbage, potatoes, carrot and onion. Season with salt and pepper, to taste. Lay the egg roll wrappers on clean dry surface a few at a time. Place about 1/2 cup of filling into center of each wrap.

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Lay out a single wonton wrapper. Place 1/4 - 1/2 cup corned beef, carrots and potatoes in the center of egg roll. Roll according to package directions. Wet edges and seal shut. Continue to do this to all egg rolls. Place egg rolls into hot (only a few at a time) and cook turning until golden brown. Remove from oil and set on paper towel.

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Directions. 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.

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Instructions. Heat frying oil to 350°F. Mix cabbage and carrots together in a small bowl. Add 1 tablespoon of water and cover with a damp paper towel. Microwave for 1 minute 30 seconds to lightly steam. Lightly salt and pepper. Lay an egg roll wrapper down on a cutting board in a diamond shape.

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Step 6 - In a large, deep-sided skillet over medium heat, add 1-inch of the vegetable oil and heat until it starts to bubble. Step 7 - Working in batches, add the egg rolls to the oil and fry until golden, about 1 minute per side. Step 8 - Transfer the fried egg rolls to a paper-towel-lined plate to drain and slightly cool.

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Directions. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the 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.