Corned Beef Hash Spring Rolls



Recipe Preparation

  1. Heat oil in a deep-fryer to 375°F (190°C).
  2. Mix shredded corned beef, cabbage, potatoes, corn,  carrot, cilantro  and onion in a medium bowl—season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs directions attached below. Wet the edge with beaten egg whites to seal.
  3. Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
  4. Serve with Pepper Mill Green Goddess dressing for dipping.

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