Corned Beef and Cabbage Egg Rolls

1 pound cooked corned beef
1 1/2 cups steamed or roasted cabbage
5 green onions
2 ounces Swiss or Monterrey jack cheese, diced as small as possible
10-12 egg roll wrappers
1 egg, beaten
oil for frying

Finely chop corned beef, cabbage, green onions and cheese and mix together in a bowl. Place an egg roll wrapper like a diamond, with a corner pointing towards you. Place 3-4 tablespoons of filling in the center. Fold the corner over and tuck it around slightly. Fold up both side corners and roll over slightly, . Using a pastry brush, brush beaten egg onto the remaining corner and finish rolling the egg roll. Repeat until all the filling is used.

Heat oil in a heavy pot or fryer to 375° F. When the oil is preheated, add in egg rolls slowly. Fry for 2-3 minutes until they blister and turn dark golden brown. Remove and drain on cooling rack covered with a brown paper bag or paper towels. Serve with Russian or thousand island dressing.


Makes 10-12 egg rolls.