Corned Beef Egg Rolls
Servings: 11 egg rolls
Calories: 209cal
Ingredients
- 2 Tablespoons olive oil
- 9 ounces coleslaw mix 4 cups
- garlic salt to taste
- black pepper to taste
- 11 egg roll wrappers
- 1 pound corned beef cooked and shredded
- 6 ounces shredded Swiss cheese
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.
- Add coleslaw mix and season to taste with garlic salt and pepper. Saute for 2-3 minutes, until slaw is tender crisp.
- Place egg roll wrappers onto a flat work surface.
- To the center of the egg roll wrapper add Swiss cheese, cooked coleslaw, and corned beef.
- Using some water on your finger, wet all edges of the egg roll wrapper.
- Fold two sides of the egg roll wrapper over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
- Preheat deep fryer to 375 F.
- Working in batches, fry for 5-7 minutes. Egg rolls will be browned and begin floating to the top.
- Drain on paper towels.
Notes
- This recipe is perfect for using leftover corned beef! However, you can get sliced corned beef from the deli and chop it up. If the corned beef is stringy, give it a few coarse chops to break it up.
- You may have some corned beef leftover, depending on how fat you make your egg rolls.
- Be sure to use egg roll wrappers for this recipe, not wonton wrappers. Egg roll wrappers are larger and will fit more filling inside while also being sturdy enough to hold it all together.
Nutrition
Serving: 1egg roll | Calories: 209cal | Carbohydrates: 9g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 609mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 1mg
