In 2003, I worked in an Irish-inspired pub in my area. Some of my favourite eats were the Irish egg rolls and Irish pizza! I still crave both of them, and occasionally, I go back to work, and that’s my lunch stop of choice.
I had plenty of ground beef leftovers, so I thought of making these Crispy Irish Egg Rolls. It’s a recipe I always go back to when I want something tasty and nostalgic to my younger days.
The preparation is so easy, you can even ask for help from your kids, and I’m sure they will love doing it for you. It’s a fun bonding activity that everyone will enjoy for sure.
Crispy Irish Egg Rolls Recipe
Print RecipeIngredients
- 3 cups of pre-shredded cabbage (coleslaw mix)
- 1 1/2 cups of leftover cooked beef, roughly chopped
- 3 tablespoons of whole-grain Dijon mustard
- 1/2 teaspoon of ground pepper
- 8 egg roll wrappers
- Cooking spray if you'd like to bake or vegetable oil if you prefer to fry
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the beef, cabbage, mustard, and black pepper in a medium bowl.
- Place filling in the centre of the egg roll wrapper
- Place 1/2 cup of the cabbage mixture onto the middle of the egg roll wrapper, lying like a diamond in front of you. Fold up first, starting with the bottom corner, then the sides. Moisten the top corner with your finger dipped into a small water bowl. Tightly roll up the egg roll from the bottom folded portion to the top point. Gently press down the top corner to stick to the egg roll.
- Fold up the bottom corner, then both sides.
- Place the egg roll on a baking sheet. Continue the process with the remaining selling egg roll wrappers.
- Spray all the egg rolls well with cooking spray. Then, flip them over and spray the other side as well.
- Fold up the bottom corner, then both sides.
- Placed them in the oven and bake for about 15 minutes until the bottom turns golden brown. Flip over and bake for 10 minutes and tell the whole egg roll is browned.
