At my office, I’m the head of our Potluck Planning Committee (I know, it’s SO “The Office”, right?)
(Angela: “I'm just trying to figure out why you're trying to sabotage things.”)
Although our meetings are much more succinct and less catty. It’s more like, “there’s a holiday coming up, let’s do a potluck.” “Okay!”
Anyway…our potluck is today, and we did an Irish food theme (or green food, since every office has at least one person who’s going to bring a veggie tray because, “hey, it’s green”). I asked the hubs what I should make, he did some research, and threw down the gauntlet: Irish Egg Rolls.
Irish Egg Rolls?
…okay, sure, why not?
Apparently he saw it as an appetizer at an Irish pub, and hey, I like egg rolls (Chili’s Southwest Eggrolls? Hex yeah!), and I like a challenge, so that’s what we did.
The original recipe (shown here) calls for frying them, but we didn’t want all that extra grease, so we baked them instead, and they still turned out crisp and delicious.
Since I have a big office, we also doubled the size of the recipe to use up the full package of egg roll wrappers (15).
Ingredients:
8 ounces chopped corned beef (I recommend getting it freshly sliced from your grocer’s Deli) 1 tbsp bacon grease (aside from a little Pam and whatever’s in the corned beef, this is your only fat, so like I always say—might as well get as much flavor from your fat as you can. If you’re anti- bacon grease, you can totally just use a pat of butter or a tbsp of olive oil) 2 cups shredded cabbage 2 cups diced cooked potatoes (about two large russet potatoes, diced, seasoned w/salt & pepper), peeled & boiled) 2 cups shredded carrot (took about 5-6 whole carrots, washed, peeled, & then shredded) 1/2 cup thinly sliced onion 1/2 cup sliced green onion salt and pepper (or Cajun seasoning—it’s my go-to season-all), to taste 15 (7 inch square) egg roll wrappers Directions:
Boil the potatoes, then drain. Set aside for the moment.
Heat the bacon grease in a large skillet (we used a wok, ironically) and add the cabbage, onions, carrot, and seasoning, and sauté over medium-low heat for about 5 minutes.
(I do so love colorful food!)
Then add in the corned beef & potatoes and toss, sautéing for another 5 minutes until the cabbage starts to wilt a bit. Check for flavor & season again if needed.
Next, set up an “egg roll wrapping station”. I did my rolling on a plate, with a small condiment bowl of water next to it.
Scoop 1/2 cup of filling onto the first wrapper:
And then wrap the egg rolls according the instructions on the package—it’s pretty easy. Just fold the bottom corner up snugly:
Then fold in the sides, then wet the top bit of the triangle with the water:
(Please ignore the fact that I’m flipping off the camera—it was accidental, I promise.)
And then roll the rest of the way up, and place on a lightly sprayed cookie sheet.
P.S. Heat your oven to 400 degrees F.
Once all your rolls are wrapped, lightly spritz the rolls with cooking spray—this will help them brown & get crispy & brown like as if they were fried.
Then bake on the middle rack for 18-20 minutes, flipping them halfway through—(I forgot to do the flip, but they still look pretty good, although the bottom looks SO perfect):
(Tops, without flip halfway through baking)
Serve with a Dijon or spicy brown mustard for dipping (we’re using Tabasco spicy brown mustard, because hey, this is a “Cajun” food blog, so it’s gotta be in there somewhere!)
(This shows the bottom. Look how gorgeous & perfect that is! So please remember to flip them.)
NutriFacts: (1 serving = 1 egg roll)
(Please note that in the original recipe, calorie count for one of these fried was 278 calories)
Calories 158.2
Total Fat 3.4 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 1.4 g
Cholesterol 19.8 mg
Sodium 516.1 mg
Potassium 120.2 mg
Total Carbohydrate 25.4 g
Dietary Fiber 2.0 g
Sugars 0.6 g
Protein 6.5 g
Have a great St. Paddy’s weekend, everyone!!!
Shared on 33 Shades of Green's Tasty Tuesday
FAQs
Look no further than this Irish Cheddar Fondue With Stout and Whiskey.
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Cool your rolls on a wire rack instead of a paper towel or plate. Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.
What is the pink stuff in an egg roll? ›
I made these by myself, and it took a lot longer, since I wrapped them all before I even started cooking them. You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey.
What is a Dublin roll? ›
The Main Ingredients for Dublin Coddle Egg Rolls
The Meat — Bacon and pork sausage are traditional. I went with center cut bacon and a pork sausage produced locally at Whitehall Farm. For this recipe, the sausage casings are removed so the meat can be broken down into small bits.
What is a full Irish breakfast? ›
A traditional full Irish breakfast comprises bacon, sausage, eggs, potatoes, beans, soda bread or toast, tomatoes, mushrooms, and white or black pudding. For those wondering, black pudding coagulates the pig's blood into a sausage form. The white pudding is simply a pork sausage, usually flat.
What is a full Irish breakfast baguette? ›
While there are countless variations on the theme, the basic breakfast roll consists of: two sausages, two rashers, one slice each of black and white pudding, and a runny fried egg (or two) all placed inside a crusty white french baguette that has, of course, been liberally and gloriously buttered.
What is the Irish dinner for St Patricks Day? ›
15 Traditional Irish Foods and Dishes to Try on St. Patrick's Day
- Bacon and Cabbage. ...
- Irish Soda Bread. ...
- Irish Stew. ...
- Irish Coffe. ...
- Corned Beef and Cabbage. ...
- Colcannon.
Most people who celebrate St. Patrick's Day enjoy a hearty plate of corned beef and cabbage for dinner. With it, they might have something like Irish potatoes on the side. It's delicious, filling, and a classic for a reason!
What is the most eaten food on St. Patrick's Day? ›
Corned Beef and Cabbage
Though families across the globe prepare this dish every St. Patrick's Day, the truth is that the dish originated in Ireland as bacon and cabbage. It wasn't until Irish immigrants in America substituted bacon for corned beef in the 19th century that the dish became what it's known as today.
Why are my egg rolls not crispy? ›
Keep Oil at 350˚F – If the temperature drops too low, the egg rolls will be soggy and oily. If it's too hot, they will burn before the filling is cooked through. Ensure the oil does not drop below 325F.
Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.
Is it OK to leave egg rolls out overnight? ›
If a perishable food (such as meat or poultry) has been left out at room temperature overnight (more than two hours) it may not be safe. Discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. Use a food thermometer to verify temperatures.
What is egg roll filling made of? ›
Classic egg rolls are fried, savory rolls wrapped in a wheat flour wrapper. They are filled with cabbage, carrots, onions, and sometimes chopped roasted pork.
What is a typical egg roll made from? ›
The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.
What is in an Irish breakfast? ›
A traditional full Irish breakfast comprises bacon, sausage, eggs, potatoes, beans, soda bread or toast, tomatoes, mushrooms, and white or black pudding. For those wondering, black pudding coagulates the pig's blood into a sausage form. The white pudding is simply a pork sausage, usually flat.
How do the Irish eat their eggs? ›
🍳 Irish Breakfast Essentials: Eggs
Poached. Hard- or soft-boiled. In Ireland, we focus more on the style of cooking eggs rather than the consistency. Although most Irish people understand 'sunny side up' and 'eggs over easy', you won't hear those terms often.
(I do so love colorful food!)
(Please ignore the fact that I’m flipping off the camera—it was accidental, I promise.)
Sodium 516.1 mg 