Time 30m Yield 10 eggrolls Number Of Ingredients 12 Steps:
Cut your onion in a small dice. Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of the butter and add onions, salt and pepper and cook till they turn translucent, 5 to 7 minutes. Stir in the hash browns and spread in an even layer. Cook until crisp on the bottom, about 2 minutes. Add the remaining 1 tablespoon butter, season with salt and stir to combine. Spread them out and continue to cook, stirring occasionally, to get an even crisp on all the potatoes, about 7 minutes. Once cooked and crisped throughout, remove to a medium bowl. Heat 1 inch of oil a high-sided skillet over medium-high heat until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack. Slice the corned beef into short strips and add to the hash browns along with the sauerkraut and toss to combine. Crack the egg into small bowl, add a splash of water and whisk with fork. Lay 1 egg roll wrapper with the short side closest to you on a clean, dry surface. With the tips of your pointer and middle fingers make a border of egg wash on the edges of your wrapper. Put 1/3 cup of the filling on the wrapper 1/3 of the way up from the bottom. Fold in the sides over your filling and wrap and tuck your egg roll together. Repeat with the remaining wrappers and filling. (You will have extra filling that you can use for omelets or breakfast or to make more egg rolls!) With tongs, add 4 egg rolls seam side down carefully into the hot oil. Once the egg rolls are bubbly and lightly golden brown, flip and cook the other side until golden brown all over, about 3 minutes. Remove to the prepared baking sheet. Repeat with the remaining egg rolls. Whisk together the mustard and honey in a small bowl. Put the amba sauce in another small bowl. Serve alongside of your egg rolls.
Time 40m Yield 8 Number Of Ingredients 15 Steps:
Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined. Fill a small bowl with remaining 1/3 cup water. Lay out egg roll wrappers on a clean work surface, and top each with about 1/3 cup of corned beef filling. Dip your finger in a bowl of water and wet edges of wrappers; tightly wrap, roll, and seal. Repeat this process with remaining egg roll wrappers and filling. Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C). Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes. While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.
Time 15m Yield 24 mini rolls Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half. Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves. Toss the corned beef with the mustard in a small bowl. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
Time 1h10m Yield 12 cabbage rolls, 4-5 serving(s) Number Of Ingredients 4 Steps:
Lightly oil a 9" x 13" pan. Divide the corned beef hash into 12 equal portions. Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish. Repeat with the rest of the cabbage leaves. Pour one can of chicken or vegetable broth over the cabbage rolls. Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.). Cover tightly with aluminium foil. Bake in a 350 degree oven for one hour until everything is very hot. The prep time does not include the time for parboiling the cabbage leaves.
Time 2h15m Yield 20 cabbage rolls, 6 serving(s) Number Of Ingredients 9 Steps:
Lightly steam the potato slices. You can use new potatoes or any potato that doesn’t have a high starch content works better than the Idaho potatoes. Set aside. Thinly slice three of the carrots into coin shapes and lightly steam. Set aside. With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside. Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool. Cut out the tough stem (vein) from each cabbage leaf. Set aside. Grate the remaining cabbage and lightly steam and set aside. In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon. Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan. Fill the remaining cabbage leaves the same way. Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil. Bake 350 degrees for at least 45 minutes or until everything is hot.
Time 22m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees. Combine cheese, onion and corned beef. Place mixture in crescent rolls, roll up and place in greased casserole dish, seam side down. Bake for 10-12 minutes at 425 degrees.
More about “corned beef rolls recipes”
Time 3h Yield 20 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil. Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C). Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes. Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl. Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls. Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.
