Irish Egg Rolls

This is the best ‘bar food’ around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers. On a side note, real men don’t have leftovers when it comes to corn beef and cabbage. They eat until it is gone. If this isn’t the case, they should be shammed mercilessly.



4 ounces chopped corned beef

1 cup shredded steamed cabbage

1 cup diced cooked potatoes

1 cup shredded carrot

1/2 cup thinly sliced onion

salt and pepper, to taste

8 (7 inch square) egg roll wrappers

1 1/2 quarts oil for deep frying



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. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

enjoy these tasty bitches with a beer.