Corned Beef and Cabbage Egg Rolls
Ingredients
For Corned Beef Brisket:
- 3-4 lbs Corned Beef Brisket + seasoning packet included with corned beef
- 1 medium onion sliced
- 2 cups water
For Egg Rolls:
- 1 package egg roll wrappers you can find these in the produce section
- 1 bag shredded angel hair cabbage
- 2 cups shredded swiss cheese
- Shredded corned beef brisket
- Thousand Island for dipping
- oil for frying
Instructions
For Corned Beef Brisket:
- To prepare the corned beef brisket, I use my Instant Pot. Place brisket inside Instant pot and pour water, seasoning packet and onion on top. (If you don't want to use an Instant pot, prepare the brisket according to package instructions if available)
- Secure lid and make sure the valve is set to seal.
- Set Instant Pot to manual high pressure and cook for 1 1/2 hours
- Allow the Instant Pot to release pressure naturally for roughly 15 minutes, then do a quick release.
- Remove brisket to a cutting board or large plate and allow to rest until mostly cool.
- Shred the brisket with a fork, and then use a knife to cut the shredded meat into smaller portions to make wrapping in an egg roll wrapper easier.
To Assemble Egg Rolls:
- Preheat oil in deep fryer to 350 F
- Lay egg roll wrapper sideways with one corner pointing towards you.
- About 1/4 of the way up the egg roll wrapper, layer a small portion of shredded corned beef, followed by shredded swiss cheese and then shredded cabbage. Be careful not to overfill. Roll the wrapper carefully, tucking in sides midway through the roll. Seal edges with either water or an egg wash.
- Start by frying just one egg roll at a time - submerge egg roll in preheated oil for 4-5 minutes, turning once during cook time.
- Remove from oil and transfer to wire rack to drip off excess oil. Cut into egg roll to make sure it is fully cooked all the way through. If not, adjust your cook time slightly.
- Fry remaining batch of egg rolls and serve with Thousand Island sauce or your favorite dipping sauce. Enjoy!