Author Notes
That corned beef and cabbage meal? Of course it had leftovers… Add sauerkraut and caraway seeds, wrap in wonton wrappers, and oh lord… —cookingwithleftovers
Ingredients
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10
egg roll wrappers
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1 cup
corned beef, cooked and diced
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1/2 cup
cooked cabbage, diced
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1/2 cup
cooked carrot, diced
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1/2 cup
sauerkraut, diced
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1/8 pound
or about 3-4 slices Swiss cheese, diced
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1 teaspoon
caraway seeds, crushed
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1/2 teaspoon
horseradish
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1/2 teaspoon
dijon mustard
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vegetable oil
Directions
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Mix the beef, cabbage, carrot, kraut, cheese, and caraway together. Season.
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Fill the egg roll wrappers – I used about two big spoonfuls each – and roll up into egg rolls- over the top, in the sides, then wet the tops and roll up completely.
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Fry them up in some hot oil, turning them until all sides are golden brown.
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Mix the horseradish and mustard together.
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The hardest part here is to wait for them to cool, then dip them in the sauce and eat them..
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