Post by bean on Mar 13, 2007 19:08:53 GMT -5
YUM ;D
Irish Egg Rolls
Recipe Posted By : Jacqui@RQ
2 tablespoons cooking oil
3 cups chopped cabbage
2 chopped green onions
2 cups chopped cooked corned beef
2 1/2 cups shredded Swiss cheese
1 1/2 cups chopped fresh been sprouts and/or
shredded carrots
2 cans chopped water chestnuts
1 package egg roll wrappers
2 tablespoons cornstarch
1 1/2 tablespoons water
oil for deep-frying
Heat wok, add oil and heat. Add cabbage and stir-fry three minutes. Add
onions and stir-fry one minute. Add corned beef, Swiss cheese, sprouts and
water chestnuts; stir-fry three minutes. Put into a large bowl and let cool..
Defrost egg roll wrappers about 20 minutes. As you use them, keep them
covered with a barely damp towel. Mix cornstarch and water to use as
adhesive for wrappers.
Place 2 1/2 tablespoons filling near one corner of
each egg roll wrapper. Fold up bottom flap, then fold in the sides (like an
envelope) and roll up to opposite corner. Use cornstarch mixture to seal
final flap.
Lay eggrolls on a wax paper-lined baking sheet and cover with a
barely damp paper towel until ready to fry. Stir filling occasionally to
incorporate any liquid that separates as you use it.
Heat 6 inches of oil in wok to 360 degrees. Cook 4 - 6 egg rolls at a time.
Cook two minutes on each side until golden brown; drain on paper towels.
NOTES : To make ahead, cook and cool egg rolls, then freeze in a single layer on
cooking sheet. Place in a zip-lock bag for freezer storage. To reheat,
arrange frozen eggrolls in a single layer on a baking sheet and heat in a
350 degree oven for 12 - 20 minutes.
*I omit the first step and just wrap and also use the fresh wrappers found in the produce section.
Irish Egg Rolls
Recipe Posted By : Jacqui@RQ
2 tablespoons cooking oil
3 cups chopped cabbage
2 chopped green onions
2 cups chopped cooked corned beef
2 1/2 cups shredded Swiss cheese
1 1/2 cups chopped fresh been sprouts and/or
shredded carrots
2 cans chopped water chestnuts
1 package egg roll wrappers
2 tablespoons cornstarch
1 1/2 tablespoons water
oil for deep-frying
Heat wok, add oil and heat. Add cabbage and stir-fry three minutes. Add
onions and stir-fry one minute. Add corned beef, Swiss cheese, sprouts and
water chestnuts; stir-fry three minutes. Put into a large bowl and let cool..
Defrost egg roll wrappers about 20 minutes. As you use them, keep them
covered with a barely damp towel. Mix cornstarch and water to use as
adhesive for wrappers.
Place 2 1/2 tablespoons filling near one corner of
each egg roll wrapper. Fold up bottom flap, then fold in the sides (like an
envelope) and roll up to opposite corner. Use cornstarch mixture to seal
final flap.
Lay eggrolls on a wax paper-lined baking sheet and cover with a
barely damp paper towel until ready to fry. Stir filling occasionally to
incorporate any liquid that separates as you use it.
Heat 6 inches of oil in wok to 360 degrees. Cook 4 - 6 egg rolls at a time.
Cook two minutes on each side until golden brown; drain on paper towels.
NOTES : To make ahead, cook and cool egg rolls, then freeze in a single layer on
cooking sheet. Place in a zip-lock bag for freezer storage. To reheat,
arrange frozen eggrolls in a single layer on a baking sheet and heat in a
350 degree oven for 12 - 20 minutes.
*I omit the first step and just wrap and also use the fresh wrappers found in the produce section.