Corned Beef & Mini Cabbage Egg Rolls
A fun Irish twist on traditional egg rolls, these healthy baked egg rolls are stuffed with corned beef, roasted Brussel sprouts, bamboo shoots, shallots, a bit of sauce and some Irish cheese.
I love love love egg rolls, in all shapes and forms. The classic Chinese egg rolls are delightful, Vietnamese spring rolls make me happy, and Southwestern chicken egg rolls are my own personal heaven in hand-held, crunchy form. I’ve been wanting to make corned beef & cabbage egg rolls for a long, long time, but somehow have never got around to it … until today.
After roasting up some Brussels sprouts just for fun this afternoon, I was munching on some leftover corned venison when suddenly it occurred to me that I still had egg roll wrappers in my fridge. I decided it was time to make this Irish egg roll thing happen. I do have cabbage in the fridge, too, but since I had these Brussel sprouts right in front of me and since they are basically little mini cabbages, the Brussel sprouts were the obvious choice for my egg roll filling.
For those of you who are partial to Reubens, you could use sauerkraut in place of (or perhaps in addition to) the Brussel sprouts and thousand island in place of the Yum Yum sauce. It’s okay to skip out on the bamboo shoots. I just happened to have some bamboo shoots left after making soup earlier today, so I decided to try to use them up in the process.
- 1 egg roll wrapper
- A bit of thinly sliced lean corned beef
- 1 Brussel sprout, roasted (or sauteed) and chopped
- About 3 bamboo shoots
- A sprinkle of finely chopped shallots
- A light drizzle of Japanese Yum Yum sauce (recipe here) ... or, if you prefer, thousand island dressing
- A slice of Kerrygold Blarney Castle cheese (or other Gouda ... optional)
- Cooking spray
- Preheat the oven to 425 F. Spray a baking sheet with cooking spray.
- For each egg roll: set the wrapper diagonally in front of you. Make a thin strip of corned beef down the center, leaving about 1 inch border on top and bottom. Top with chopped Brussel sprouts, bamboo shoots, shallots and sauce, then lay sliced cheese on top.
- Turn the wrapper so the filling is horizontal as you face it. Wet the edges of the wrapper with water. Fold the sides over to cover the ends, then pull the top down over the filling and roll the wrapper up to enclose the filling, burrito style.
- Spray the egg roll with cooking spray, set it on the prepared baking sheet and repeat for as many egg rolls as you want to make.
- Bake the egg rolls at 425 F. for about 10 minutes, flipping them, and then bake for 5 - 10 minutes longer, or until the egg rolls are browned on both sides.
- Enjoy with more Yum Yum sauce or thousand island for dipping.
For more detailed instructions/photos on how to roll an egg roll, see my Southwestern Egg Rolls recipe.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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