This easy corned beef and cabbage egg roll recipe is great for a St. Patrick’s Day event. Or maybe something fresh to change up your next potluck. Served alongside your favorite Thousand Island dressing, it will be the talk of the party.
Ingredients
- 1 (2 pound) corned beef brisket with spice packet
- 1 ½ cups water, divided
- 1 medium head cabbage, cut into chunks
- salt and ground black pepper to taste
- 2 tablespoons grapeseed oil
- 10 slices Asiago cheese
- 1 (16 ounce) package wonton wrappers
- 2 cups peanut oil for frying, or as needed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 208 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat4g | 22% |
Cholesterol34mg | 11% |
Sodium534mg | 23% |
Total Carbohydrate16g | 6% |
Dietary Fiber2g | 5% |
Total Sugars2g | |
Protein10g | |
Vitamin C17mg | 83% |
Calcium132mg | 10% |
Iron1mg | 7% |
Potassium124mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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