Beef / Pork

Irish Eggrolls is for Lunch.

Irish Eggrolls takes 45 minutes to prepare.

Irish Eggrolls takes 10 minutes to cook.

Irish Eggrolls makes 8 servings.

The ingredients for Irish Eggrolls are:

1 Package of Wonton wrappers (48 wontons)
12-16 oz deli sliced corned beef chopped
2 cups shredded cabbage (you can mix nappa in too)
1 medium carrot shredded
1 Celery stalk shredded
salt and white pepper

Here is how you make Irish Eggrolls:

In a non stick pan (I use a dutch oven) add the cabbage and celery and a little water for steaming and cook for 2-3 min until tender but still with a crunch. Mix in carrot and chopped up corned beef just to warm. Season to taste with salt and pepper. you can also add horseradish for an extra kick.Once the mixture is cooled you can start making the eggrolls. You can do this either the traditional way or you can make little wontons. Make sure that you wet the edges, either with water or an egg wash, and that your wontons are completely sealed so that no oil get inside while cooking. Heat the oil to medium heat and place one wonton in as a tester. You want to cook them only 1-3 min depending on how hot the oil is, don't let them burn.Serving Size: Makes 8 servings of 6 mini eggrollsNumber of Servings: 8Recipe submitted by SparkPeople user RANDAMAGANDA.

The nutritional information for Irish Eggrolls is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 310.7

• Total Fat: 16.2 g
• Cholesterol: 26.3 mg
• Sodium: 623.1 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 1.2 g
• Protein: 15.0 g