Name: Corned Beef and Cabbage Egg Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Corned beef brisket with spice packet - 1 (2 pound); Water, divided - 1 ½ cups; Cabbage, cut into chunks - 1 medium head; Salt and ground black pepper to taste - 1 medium head; Grapeseed oil - 2 tablespoons; Asiago cheese - 10 slices; Wonton wrappers - 1 (16 ounce) package; Peanut oil for frying, or as needed - 2 cups

Ingredients for - Corned Beef and Cabbage Egg Rolls

1. Corned beef brisket with spice packet 1 (2 pound)

2. Water, divided 1 ½ cups

3. Cabbage, cut into chunks 1 medium head

4. Salt and ground black pepper to taste 1 medium head

5. Grapeseed oil 2 tablespoons

6. Asiago cheese 10 slices

7. Wonton wrappers 1 (16 ounce) package

8. Peanut oil for frying, or as needed 2 cups

How to cook deliciously - Corned Beef and Cabbage Egg Rolls

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.

3 . Stage

Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).

4 . Stage

Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.

5 . Stage

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 . Stage

Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.

7 . Stage

Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.