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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.