Name: Corned Beef Egg Roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1.5 cups shredded coleslaw mix; 3 tablespoons water; 0.25 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 0.33 cup water; 5 ounces cooked corned beef brisket; 1 cup shredded Swiss cheese; 8 egg roll wrappers; 3 cups vegetable oil for frying, or as needed; 1 cup mayonnaise; 3 tablespoons ketchup; 3 tablespoons sweet pickle relish; 1 teaspoon lemon juice; 1 teaspoon smoked paprika; 0.25 teaspoon kosher salt

Ingredients

Instructions

Step 1

Stir coleslaw, 3 tablespoons water, salt, and pepper together in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors; add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
Step 2

Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.
Step 3

Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
Step 4

Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
Step 5

While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

Enjoy your meal!