|AdvancePierre Steak-Eze Corned Beef||581658||4 oz.|
|Boskovich Green Cabbage, steamed and shredded||126607||1 cup|
|Roland Red Potatoes, cooked and diced||141371||1 cup|
|Grimmway Carrot, shredded||127100||1 cup|
|Onion, thinly sliced||138602||1/2 cup|
|Golden Tiger Egg Roll Wrappers||762613||8 squares|
|Salt and Pepper||to taste|
Place frozen portion of corned beef on preheated flat grill (350 degrees). After the portion has cooked through about half its thickness, flip the portion once. As the meat slices begin to cook, separate them with a spatula. Corned beef should have an evenly red appearance when completely cooked, due to the curing process. Remove from the grill and set aside.
Heat oil in deep fryer to 375 degrees.
In a medium bowl, mix prepared corn beef, potatoes, carrot and onion. Season with salt and pepper.
Lay egg roll wrappers on dry surface. Place 1/2 cup of corned beef mixture in the center of each wrapper and roll up according to package directions.
Fry in preheated oil for about 5 minutes or until golden brown. Drain on paper towels and serve hot.
Yield: 8 egg rolls