Irish Egg Rolls

Use up those corned beef and cabbage leftovers in these delicious egg rolls!

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4 ounces chopped corned beef

1 cup shredded steamed cabbage

1 cup diced cooked potatoes

1 cup shredded carrot

1/2 cup thinly sliced onion

salt and pepper, to taste

8 (7 inch square) egg roll wrappers

1 1/2 quarts oil for deep frying

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

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