Irish Egg Rolls

 

Writer and photographer Monica Longenbaker

 
Though not traditionally Irish, these Reuben-inspired egg rolls are a must for St. Patrick’s Day.Offering a fun and tasty twist on corned beef and cabbage, this fusion appetizer has become a pub favorite, though it is just as easy to make at home. Savory corned beef, tangy sauerkraut, and Swiss cheese are rolled into a crisp, golden egg roll. Serve with homemade Thousand Island dressing or spicy brown mustard and a pint of your favorite Irish brew.

Irish Egg Rolls
Yield: 16 egg rolls

Ingredients:
16 egg roll wrappers
2 cups Swiss cheese, shredded
2 cups sauerkraut, drained well
2 cups leftover or deli-style corned
beef, shredded
1 tablespoon water for rolling
canola oil for deep frying
Thousand Island dressing (store bought or recipe below)

Directions:
Place one of the egg roll wrappers onto a large cutting board or plate with one of the corners facing you. (Tip: Cover the remaining egg roll wrappers with a slightly damp paper towel to prevent them from drying out).

Fill the center of the wrapper with about 2 tablespoons of Swiss cheese, 2 tablespoons of sauerkraut, and 2 tablespoons of corned beef (you may need to adjust quantities according to the size of the wrapper). Roll the corner closest to you towards the center of the wrapper, then fold in the two side corners. Brush a few drops of water onto the farthest corner, and roll the rest of the way to create an egg roll.

Place the egg roll onto a plate and cover with a slightly damp paper towel to prevent it from drying out. Repeat with the remaining egg rolls.
Fill a medium-sized, heavy-bottomed pot with 2-3 inches of canola oil. Place onto a burner and heat to 350°F.

Place 3-4 egg rolls (or as many will fit in one layer) into the pot and deep fry for 5-7 minutes or until golden brown.

Using metal tongs, carefully transfer the egg rolls to a paper towel-lined plate to drain.

Once cool enough to handle, cut the egg rolls on a diagonal. Serve immediately with Thousand Island dressing or spicy brown mustard.

Thousand Island Dressing
Yield: ¾ cup

Ingredients:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 tablespoons sweet pickle relish
1 tablespoon onion, minced
1 small clove garlic, minced
salt and pepper to taste

Directions:
Place the mayonnaise, ketchup, apple cider vinegar, sweet pickle relish, minced onion, minced garlic, salt and pepper into a mixing bowl and whisk until combined.

Refrigerate until ready to serve.

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