Irish Egg Rolls

makes servings for 4 of about 6 rolls each

3 potatoes

1 med onion

5 cups cabbage

6 baby carrots

1/3 pound corned beef

24-30 egg roll wraps

 

 

 

1. Cut potatoes into small cubes 1/4
2. cabbage should be shredded super fine ( I buy the angel hair cole slaw mix)
3. slice onion into slivers
4. grate carrots
5. steam cook for 20 min or boil then drain mixture (steaming will retain the flavor better)
6. mix into bowl and let cool (you will have to be able to touch the mixture to fill the wraps)
7. put 2 tablespoons of filling into each egg roll wrap

 

deep fry (I recommend canola oil for less saturated fat)

Image by Bob Usher via Flickr