Written by Kevin Vitkus
In honor of St. Patrick’s Day this week’s cuisine will be Corned Beef and Cabbage eggrolls. This was a favorite of mine when I was a kid. My grandmother and I would make these together and our whole family would sit around and wait in anticipation.
Kroger: Not Sold
1) Chop 2 cups of cooked cabbage, 1 cup of cooked corned beef, ½ cup of cooked carrots, add all to a large bowl and mix, and season with kosher salt and pepper.
2) Take out a wonton wrapper and then place 1/3 to 1/2 cup of the filling into the center of the wrapper. Then close the wrapper by dipping finger in water and brushing it on top of the wrapper. Seal so the wrapper is not open.
3) Pour oil in a medium pot to about halfway. Then heat oil to medium high heat. Then place closed wrappers in the oil for 3 minutes. Remove from oil and place on plate with paper towel to cool.