Irish Egg Rolls
4 oz Boars Head corned beef shaved
1 C shredded cabbage, steamed
1 C shredded carrots
½ C thinly sliced red onions
1 tsp McCormick Red pepper flakes
8 ea 7 inch egg roll wrappers
Kosher salt and McCormick coarse black pepper
1 ½ qt canola oil for deep frying
Heat oil in a deep pan to 375 degrees
In a medium bowl, mix together the shredded corned beef, cabbage, carrots and onion. Season with kosher salt and coarse black pepper and McCormick red pepper flakes. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about ½ C of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edges with water to seal. (I like to whip an egg with 1 Tblspn of water to use to seal the egg roll wrappers)
Fry the rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from the hot oil to drain on paper towels.
Mustard dipping sauce:
3 Tblspn grey poupon Dijon mustard
2 Tblspn Horseradish sauce
Whisk all the ingredients together and chill.
Serve Irish Rolls on a bed of fresh shredded cabbage with the Mustard dipping sauce or even 1000 Island Dressing. Serve it for St Patricks Day or even as a great party item for your March Madness or Final Four Parties! Enjoy!