St. Partick’s Day Leftovers…Irish Eggrolls

25 Mar


So here we are one year later, and to celebrate my anniversary I am going to go back to the beginning and write about corned beef and cabbage. What to do with the leftovers?…last year my friend Robin told us about Bubble and Squeak and this year she told me about Irish Eggrolls. When she first said it I thought…ewwww. But I must admit she was right, they are delicious!

And once again I did not follow a recipe, I threw caution to the wind and winged it. There are many recipes out there if you feel you must but for me it’s like an experiment and when it works out it makes it that much more satisfying. 

To start you will need the leftovers:

Corned beef, Cabbage, Potatoes, Carrots

Vegetable Oil

1 Package of Eggroll Wrappers-they are in the refrigerated section

Chop the corned beef, cabbage, potatoes and carrots and mix together. Add salt and pepper to taste. Put the mixture on an eggroll wrapper as directed on the package.

Getting ready to roll the roll

Getting ready to roll the roll

Once they are rolled, heat oil in skillet-I put the oil in the pan till it was about half full. The oil should be heated to 375 degrees. Once the oil is ready put the eggrolls in and cook for about 2 to 3 minutes on each side then remove and drain on papertowels.

Almost ready...

Serve with mustard and enjoy! These were a big hit at our St. Patrick’s Day feast and I think they will be a reoccurring item on our menu. I actually didn’t use leftovers, I got up early and made the cored nbeef and cabbage meal early, let it cool and then made the eggrolls to serve at our dinner so I could get everyone’s opionion and I’m glad I did!


So, thank you everyone for making my first year a success! I have learned alot about blogging and I hope that you have learned some new recipes. Belated Happy St.Patrick’s Day and Happy Cooking!!!! ~Christina

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