Irish Egg Rolls
A fun and crispy twist on a classic, these Irish Egg Rolls combine corned beef, sauerkraut, and Swiss cheese for a cozy and delicious treat. Perfect for St. Patrick's Day celebrations or as a snack any time!
Ingredients
For the filling
- 2 cups finely shredded corned beef
- 1 cup sauerkraut Drained and rinsed if necessary
- 1 cup shredded Swiss cheese
For assembling
- 12 pieces egg roll wrappers
- oil as needed for frying
Instructions
Preparation
- Combine the finely shredded corned beef, sauerkraut, and shredded Swiss cheese in a bowl.
- Lay one egg roll wrapper on a clean surface and place a spoonful of filling in the center.
- Moisten the edges of the wrapper with a little water, fold over the filling, and roll it up tightly, sealing the edges.
Cooking
- Heat oil in a deep pan over medium heat.
- Fry the egg rolls until golden brown and crispy, about 3-5 minutes.
- Remove and drain on paper towels.
Notes
Serve warm with mustard or your favorite dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.