Corned Beef & Cabbage Egg Rolls

Do you have crazy relatives?

Because I do.

Not my immediate family.  At least, not that I can tell.  Maybe I'm crazy and I can't readily distinguish their craziness from the craziness of others.  I do know that my holiday season has taken a weird turn in recent days.  Not bad, just seriously weird.

Like, how we apparently don't celebrate Christmas on the 25th anymore.  Where was that memo?  Instead, I'm just going to get an out-of-the-blue phone call to come out for a big Christmas dinner.  I have nothing cooked.  I have nothing wrapped.  I have no words.

Oh, and how about when we get there, we are greeted with the distinct smell of corned beef and cabbage brewing away in the kitchen.  Now, don't get me wrong.  I'm a fan of this particular dish, but usually it's a Saint Patty's Day tradition.  A solid three months away.

Not Christmas fare.

This is just the tip of the iceberg as there is a huge, long list of bewildering events that have occurred in my life in the last 24 hours.  I can't help but appreciate the spontaneity and fun-loving spirit that is so prevalent in my family.  Secretly, I loved it.  But I still can't say that I completely understand it.

So, back to the food.  I took home a large plate of leftovers from my impromptu Christmas.  I went to throw it in the fridge when I ran across the vegetable egg rolls in my freezer.  One of the only ways I can say I truly enjoy cabbage, those egg rolls seemed destined to meet up with corned beef.  Such a simple connection, but with such fantastic results.

This is the ultimate, perfect way to use up your leftovers!




Corned Beef & Cabbage Egg Rolls

2 cups leftover corned beef
3 cups leftover cabbage
Egg roll wrappers

Oil for frying



Bring oil to 350F on the stove top.

Dice corned beef and cabbage into small pieces.  Combine in a large bowl.

On a flat surface, place an egg roll wrapper down in a diamond shape.  Place a tablespoon of the beef mixture onto the egg roll.  Wrap the egg roll wrapper into a roll, enclosing the sides as well to completely cover the corned beef and cabbage.

Place egg roll in hot oil.  Cook for 2-3 minutes on both sides, or until the egg rolls are golden brown.

Drain the excess oil off with a paper towel.

Serve with honey mustard.




Listening to:   Nicki Minaj - Boom Boom