\n4 ounces chopped corned beef
![\"Irish](\"https:\/\/www.stpatricksday.com\/spdc_content\/wp-content\/uploads\/2012\/10\/Irish-Egg-Rolls.jpg\" "\\"Irish")
<\/a><\/strong>\n1 cup shredded cabbage
\n1 cup diced cooked potatoes
\n1 cup shredded carrot
\n1\/2 cup thinly sliced onion
\nsalt and pepper, to taste
\n8 (7 inch square) egg roll wrappers
\n1.5 quarts of vegetable oil for deep frying<\/p>\n
Instructions<\/strong><\/span> In a large bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper. Lay the 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 according to the directions on the package. Wet the edge with water to seal.<\/p>\n Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.<\/p>\n Servings<\/span>: 6 <\/p>\n","protected":false},"excerpt":{"rendered":" East meets West in this modern, mouthwatering appetizer. Ingredients 4 ounces chopped corned beef 1 cup shredded cabbage 1 cup diced cooked potatoes 1 cup shredded carrot 1\/2 cup thinly sliced onion salt and pepper, to taste 8 (7 inch … Continue reading
\nHeat oil in a deep-fryer to 375 degrees Fahrenheit.<\/p>\n
\n<\/strong><\/p>\n
\n<\/strong><\/address>\n