Ingredients and Weight:
- Corned beef, cooked: 1 pound
- Cabbage, shredded: 1/2 head
- Carrots, shredded: 1 cup
- Onions, chopped: 1 cup
- Potatoes, peeled and diced: 2 cups
- Eggs, beaten: 3
- Wonton wrappers: 24
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the corned beef, cabbage, carrots, onions, and potatoes. Mix well.
- Spread 1/4 cup of the filling in the center of each wonton wrapper. Fold the sides over the filling to form a triangle. Brush with the beaten egg.
- Place the egg rolls on a parchment paper-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
Nutritional Information:
- Calories: 350 per egg roll
- Protein: 20g
- Carbohydrates: 35g
- Fat: 15g
Dish Characteristics:
- Crispy and savory
- Flavors of corned beef, cabbage, and vegetables
- Perfect for a party or appetizer
User Comments:
- "These egg rolls are a great way to use up leftover corned beef."
- "The combination of flavors is amazing."
- "Easy to make and always a hit with my guests."
Special Precautions and Tips:
- Use cooked corned beef for best results.
- Drain the potatoes well before adding them to the filling.
- Do not overfill the egg rolls, or they will be difficult to fold.
- Serve with your favorite dipping sauce.
