New Recipe: Number 13 ~ Corn Beef & Cabbage Egg Rolls

We celebrated St. Patty's day at my parents' house, therefore I had a corn beef brisket in my fridge and needed a fun recipe to make it. When I asked my hubby if I should throw it in the freezer or make it (so we would have corn beef twice in one week) the Irish in him leapt out and said, "Make it."

Corn Beef & Cabbage Rolls

Ingredients Roll:
-Corn Beef
-Cabbage
-Onions
-Egg Roll Wrappers
-Egg (beaten for egg wash, can substitute water).

If you've never purchased Egg Roll Wrappers before, you can find them in a couple different places in the store, but always in a cooler section. They will either be near the produce or the yogurt but is almost always be the tofu. Most Egg Roll Wrappers are made of tofu.

Cook Corn Beef:
Cook the corn beef in the crock pot on low for about 6 hours. Pull the corn beef from the crock pot and let is rest on a cutting board for about 15 minutes. Shred corn beef and put into a dish and refrigerate (for about an hour till the meat is cool).

Sautee Onions & Cabbage:
Sautee about one sliced white onion in a frying pan with a little butter (butter not oil...very important). After the onion becomes clear, add in sliced cabbage (try to make the onion and cabbage slices about the same width). Add some more butter (at this point I think I used a total of 4 tbsp). Saute onions and cabbage until cabbage shrinks down stirring to make sure all the cabbage gets cooked evenly. When the cabbage is all withered down, stop stirring regularly and allow the onions and cabbage to caramelize. Allow the onions and cabbage to remain in the same place in the pan for 5-10 minutes before moving things around and letting it sit for 5-10 minutes. Continue to do this until the cabbage and the onions brown and may even blacken in some areas (though you do not want it all black). Remove from heat and place in a dish and refrigerate for at least one hour (I try to put it in around the same time as the corn beef so they will both be ready to use at the same time.)

After both the cabbage and onion mixture and the corn beef have cooled, it's time to roll.

Rolling egg rolls may seem hard, but it's really quite easy. Lay down an egg roll like a diamond with points up and down and side to side.

Place Corn Beef in the bottom 1/3 of the Roll. 

Place Cabbage on top of beef.

Fold up bottom corner.

Roll part way.

Fold in one side to the center.

Fold other side to the center.

Egg wash the top and fold over the middle.

Viola...beautiful rolls.

 After the rolls are complete, I used my deep fryer set at 375˚ and fried until golden brown (or fry them in a frying pan turning them often to ensure every side gets crispy). They can also be baked in the oven at 350˚ for about 15 minutes with egg wash on the entire roll but they do not get very crispy this way.

Served over sauteed cabbage & onions...and believe it or not ~ soy sauce.