Corned Beef and Cabbage Egg Rolls
Take it up a notch with baked corned beef and cabbage egg rolls! Served with horseradish, these bad boys might be better than the real thing!
Ingredients
- 4 ounces corned beef, diced
- ½ cup potatoes, diced
- ½ cup carrots, shredded
- ½ cup cabbage, shredded
- 8 egg roll wrappers
- oil, for brushing
- Horseradish Cream Sauce
Instructions
For the Corned Beef Egg Rolls:
- Preheat the oven to 400°F (204℃). Then, combine the leftover corned beef, potatoes, carrots, and cabbage in a mixing bowl and season with salt and pepper.
- Set a glass of water next to your wrapping station to use as a seal. Then, add ⅓ cup of the filling to the center of a wrapper. Roll it into logs following the instructions on the packaging. Repeat with the remaining ingredients (see wrapping instructions above).
- Line the rolls onto a prepared rimmed baking sheet, and brush them with oil using a pastry brush. Bake for 10 minutes.
- Flip the rolls and bake for another 10 minutes until the rolls are light golden brown.
For the Horseradish Cream Sauce:
- Add heavy cream to a mixing bowl and whip it using a hand mixer until it becomes creamy.
- Fold in the remaining ingredients and taste and season with salt and pepper to finish.
- Serve the corned beef and cabbage egg rolls with a horseradish cream sauce, and enjoy!
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Egg Roll | Calories: 1126 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 121 g | Saturated Fat: 19 g | Polyunsaturated Fat: 68 g | Monounsaturated Fat: 28 g | Trans Fat: 1 g | Cholesterol: 9 mg | Sodium: 254 mg | Potassium: 141 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1343 IU | Vitamin C: 8 mg | Calcium: 13 mg | Iron: 1 mg
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