Corned Beef Egg Rolls Recipe

Corned beef egg rolls are a nice twist on the classic appetizer recipe. Make these after st. Patrick's day when you have leftover corned beef, or just anytime when you want a delicious recipe for entertaining. If you have leftover potatoes and cabbage from st. Patrick's day, use those instead of the cabbage and frozen potatoes; just cook with the onions for 1 to 2 minutes to heat through before continuing with the recipe. Egg rolls are a classic appetizer from china. Egg roll wrappers, which you can find at just about any grocery store, are filled with a savory mixture, then rolled and sealed with water. The little rolls are usually fried, but they can be baked too, until crisp and golden brown. For some reason, this type of recipe has a reputation for being difficult, but egg rolls are really easy to make. The rolls are served with some kind of dipping sauce. The classic sauce is made of mustard or a combination of sauces and herbs. For this recipe, thousand island dressing makes a nice change of pace, and compliments the flavors of the corned beef and cabbage egg roll filling perfectly.