{"id":8150,"date":"2011-03-18T23:29:33","date_gmt":"2011-03-19T04:29:33","guid":{"rendered":"http:\/\/crankymouse.com\/?p=8150"},"modified":"2011-03-19T12:25:28","modified_gmt":"2011-03-19T17:25:28","slug":"corned-beef-and-cabbage-egg-rolls","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2011\/03\/18\/corned-beef-and-cabbage-egg-rolls\/","title":{"rendered":"Corned Beef and Cabbage Egg Rolls"},"content":{"rendered":"<p>1 pound cooked corned beef<br \/>\n1 1\/2 cups steamed or roasted cabbage<br \/>\n5 green onions<br \/>\n2 ounces Swiss or Monterrey jack cheese, diced as small as possible<br \/>\n10-12 egg roll wrappers<br \/>\n1 egg, beaten<br \/>\noil for frying<br \/>\n<br clear=\"all\">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.<br \/>\n<br clear=\"all\">Heat oil in a heavy pot or fryer to 375\u00b0 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.<br \/>\n<br clear=\"all\"><br \/>\nMakes 10-12 egg rolls.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-8150","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/8150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=8150"}],"version-history":[{"count":3,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/8150\/revisions"}],"predecessor-version":[{"id":8180,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/8150\/revisions\/8180"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=8150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=8150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=8150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}