Just in time for St. Patty’s Day! When I was searching for an appetizer to make for my husbands work I came across this recipe. It sounded good so we tried it. Oh My goodness…they are so delicious. The hubby said these should be a tradition, amen to that! I hope you try this recipe out and love them as much as we do.
Ingredients:
8 Ounces Chopped corned beef
2 Cup shredded steamed cabbage (Steam the cabbage with the cooked corned beef water to add flavor)
2 Cup diced cooked potatoes (Cook the potatoes in corned beef water)
2 Cup shredded carrots (steam in the cooked corned beef water)
1 Cup thinly sliced onion (steam in the cooked corned beef water)
1 Pack of Egg Roll wrappers
Vegetable oil
Directions:
- Heat the oil up on the stove in a deep pan. I used a cast iron pan.
- In a bowl mix all the ingredients together.
- Lay the egg roll wrappers out on a dry and clean surface one at a time. Dip your finger in water to the edges of the egg roll wrapper, put in as much of the ingredients as you like. The bigger you make them the more likely they will rip when you roll them up. Roll the wrapper up according to the directions on the package and wet the edges again.
- Fry about 5 at a time if your pan is big enough. Cook until golden brown, the time will vary. Remove from pan and dry on a paper towel.
Guinness dipping sauce Recipe
Ingredients:
1 3/4 Cups lightly packed brown sugar
1 3/4 Cups Guinness beer (extra stout or draught)
Directions:
Combine brown sugar and Guinness in a medium saucepan over low heat. Cook, stirring occasionally, for 1 hour or until liquid is reduced by half and mixture has thickened slightly. Remove from heat and cool slightly.
Enjoy and live simple
Flourishing Home with Hannah 