Ingredients:

  • 1 cup, tightly packed Cooked Corned Beef, finely shredded (use cold leftovers)
  • 2 large Russet Potatoes, cooked and dry-mashed (approx. 400 g)
  • 1/2 cup Savoy Cabbage, finely shredded (sautéed until wilted)
  • 1 cup Dubliner or Sharp Mature Cheddar, shredded (115 g)
  • 4 oz Cream Cheese, full fat, softened (115 g)
  • 1/4 cup Yellow Onion, very finely minced (sautéed until translucent)
  • 1 tsp Whole Grain Mustard
  • Salt and Freshly Ground Black Pepper, to taste
  • 12 Standard Egg Roll Wrappers
  • 1 Large Egg, beaten with a splash of water (for egg wash)
  • 3 cups Vegetable or Canola Oil, for deep frying (700 ml)
  • 1/2 cup Full-Fat Sour Cream or Greek Yogurt (120 ml)
  • 2 tsp Prepared Horseradish, drained
  • 1 tbsp Guinness Stout (or beef stock) (15 ml)
  • 1 tsp Fresh Chives, finely snipped
  • Pinch of Salt

Instructions:

  1. Sauté Aromatics and Cabbage: Lightly sauté the minced onion and shredded cabbage in a tablespoon of oil until soft and translucent. Drain well and allow to cool.
  2. Combine Filling Ingredients: In a large bowl, combine the shredded corned beef, dry mashed potato, sautéed vegetables, shredded Dubliner cheese, softened cream cheese, and whole grain mustard.
  3. Season and Chill: Season the mixture aggressively with salt and pepper. Mix thoroughly until evenly distributed. Cover and chill the filling for at least 15 minutes to make it easier to handle.
  4. Prepare Workstation: Lay out the egg roll wrappers on a clean, dry surface, angled like a diamond. Have the egg wash (egg beaten with water) ready.
  5. Portion Filling: Place a heaping 2-tablespoon mound (approx. 30g) of the chilled filling just below the centre of the wrapper. Do not overfill.
  6. Roll and Seal: Fold the bottom corner up and over the filling, tucking it snugly. Fold the left and right corners towards the centre, forming an envelope. Brush the final top edge with egg wash, then roll the wrapper tightly toward the top corner. Ensure all edges are completely sealed. Repeat for the remaining rolls.
  7. Heat the Oil: Pour 3 cups of oil into a heavy-bottomed pot to a depth of about 2 inches (5 cm). Heat slowly until the deep-fry thermometer registers 350°F (175°C).
  8. Fry in Batches: Carefully lower 3–4 egg rolls into the hot oil (do not overcrowd). Fry for 3–5 minutes, turning occasionally, until the wrappers are deep golden brown and crispy.
  9. Drain: Remove the cooked egg rolls with a slotted spoon and place them immediately onto a wire rack set over a baking sheet to drain excess oil. Keep warm while frying the remaining batches.
  10. Mix Crème: Whisk together the sour cream (or yogurt), prepared horseradish, Guinness, and chives in a small bowl. Add a pinch of salt if needed.
  11. Serve: Serve the hot, crispy Emerald Isle Egg Rolls immediately alongside the Guinness-Horseradish Crème for dipping.