Wondering what to do with leftover corned beef and cabbage from St. Patrick’s Day or any other day? Rather than the usual Reuben sandwich, try a corned beef and cabbage egg roll and a side of Russian or thousand island dressing to dip it in.
In the case of my relationship with Ole, we haven’t followed the normal path. Just as a “for instance,” two days before our first date, I dumped a beer on my future husband’s head. Ole and I tend to do things the way we want to…with some exceptions. We wanted to ride a motorcycle across Minnesota and get married in tank tops, but someone’s mom threw a bit of a stink, and we ended up with a small, immediate-family-only ceremony down in Ole’s hometown instead. Then *we* catered a riverside luncheon in an old mansion for the extended family with the help of my very loving aunts, uncles and parents. With no cake. We had a keg of root beer and ice cream instead. Our friends threw us a backyard barbecue to celebrate with them.
Seeing as how we spent as little money as possible on a wedding, it should come as no surprise that we also skipped the honeymoon. Instead, we loaded up the car after the reception with leftovers and gifts and drove home to my apartment. After a few hours on the couch with Kiera, we headed off to our favorite Irish pub, Claddagh. Fitting, really, seeing as how the Claddagh ring is the traditional Irish wedding ring that we should choose to visit that night.
The truth, though, is we were there for the Guinness and to sit at one of their fireplaces eating corned beef and cabbage egg rolls while dreaming of riding a motorcycle around Ireland on a honeymoon we still have yet to take today, many years later.
This is a great way to use up all your leftovers from St. Patrick’s Day or any other day you choose to eat corned beef and cabbage. Start by dicing up leftover corned beef.
Then do the same with leftover cabbage. That small man there? I don’t know him. Whatever happened to my baby, and who is this 2-year-old wearing a 4T shirt that looks to be about 8?
Add in a bit of green onion for flavor.
Also in the mix: bits of Swiss cheese and leftover potatoes, if you have any. I don’t. I made colcannon and, therefore, have no boiled nor roasted potatoes leftover. I chopped it all together with a large knife, but you could also just give it a pulse or two in the food processor.
Time to roll. Rolling up egg rolls is an easy process. You’ll need egg roll wrappers, your filling and a beaten egg with a pastry brush.
Add a few scoops of filling to the center.
Fold the corner up and over around the filling. You can push back a bit on the filling to secure it.
Then fold both opposite corners to the center.
Start to roll towards the remaining corner, and then stop just before you get to the end.
Brush the tip with the beaten egg using the pastry brush.
And then continue rolling. Continue until all your filling is used up.
Fry in 375° F until golden brown.
Drain the egg rolls on a cooling rack with a paper bag until cool enough to serve.
Serve as an appetizer or a small meal, and sit around eating leftovers that don’t taste like leftovers. Of course, it’s always possible to just make the corned beef and cabbage for the sole purpose of making egg rolls, too, which may or may not have been the plan when I picked up that corned beef last week.
1 1/2 cups steamed or roasted cabbage
5 green onions
2 ounces Swiss or Monterrey jack cheese, diced
10-12 egg roll wrappers
1 egg, beaten
oil for frying
Finely chop corned beef, cabbage, green onions and cheese and mix together in a bowl. Place an egg roll wrapper like a diamond, with a corner pointing towards you. Place 3-4 tablespoons of filling in the center. Fold the corner over and tuck it around slightly. Fold up both side corners and roll over slightly, . Using a pastry brush, brush beaten egg onto the remaining corner and finish rolling the egg roll. Repeat until all the filling is used.
Heat oil in a heavy pot or fryer to 375° F. When the oil is preheated, add in egg rolls slowly. Fry for 2-3 minutes until they blister and turn dark golden brown. Remove and drain on cooling rack covered with a brown paper bag or paper towels. Serve with Russian or thousand island dressing.
Makes 10-12 egg rolls.