Corned Beef Hash Spring Rolls
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Ingredients
- ¼ lbs Shredded Corned Beef
- 1 cup Shredded Steamed Cabbage
- ½ cup Shredded Cooked Potatoes
- ½ cup Cooked Corn Kernels
- 1 cup Shredded Carrot
- ½ cup Onion, thinly sliced
- 2 Tbsp of Chopped Markon RSS Cilantro
- Salt and Pepper, to taste
- 8 ea Egg Roll Wrappers (7-inch square)
- 2 ea Egg Whites, beaten
- Oil for the deep fryer
Recipe Preparation
- Heat oil in a deep-fryer to 375°F (190°C).
- 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.
- Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
- Serve with Pepper Mill Green Goddess dressing for dipping.
