Corned Beef Spring Rolls
Ingredients
- 10 egg roll wrappers ⓘ
- 1 cup corned beef, cooked and diced ⓘ
- 1/2 cup cooked cabbage, diced
- 1/2 cup cooked carrot, diced ⓘ
- 1/2 cup sauerkraut, diced ⓘ
- 1/8 pound or about 3-4 slices Swiss cheese, diced ⓘ
- 1 teaspoon caraway seeds, crushed ⓘ
- 1/2 teaspoon horseradish ⓘ
- 1/2 teaspoon dijon mustard ⓘ
- vegetable oil ⓘ
Instructions
- Mix the beef, cabbage, carrot, kraut, cheese, and caraway together. Season.
- Fill the egg roll wrappers - I used about two big spoonfuls each - and roll up into egg rolls- over the top, in the sides, then wet the tops and roll up completely.
- Fry them up in some hot oil, turning them until all sides are golden brown.
- Mix the horseradish and mustard together.
- The hardest part here is to wait for them to cool, then dip them in the sauce and eat them..
Nutrition & Diet Analysis (per serving)
463
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).