Made with leftover Corned Beef, you won’t believe how delicious and simple these are to make. I air fried mine on 350 ° F, brushed with Olive Oil, but you can certainly deep fry them if you’d rather. Serve at parties, game day, appetizer, or even a main meal with a salad on the side. They’re like a Reuben to go! A Westover Leftover!
INGREDIENTS: Yields 10 Egg Rolls
2 cups Bok Choy Cabbage, cooked and drained well
2 cups Corned Beef, fully cooked (about 10 ounces)
¼ cup Onion, chopped
4 slices Swiss Cheese, cut in long skinny strips
Olive Oil for brushing
OPTIONAL: Cooked carrots, chopped
Salt, Pepper, Garlic Powder
In a food processor or electric chopper, add Cooked Cabbage, Corned Beef, and Onion. Add Cooked Carrots and Seasonings if you’re using them. Rough chop until you end up with small pieces. Don’t make it too fine.
Place wrapper down with corner facing you and place approximately 1/3 cup of the filling on the wrapper. Lay 3 thin strips of Swiss Cheese on top. Roll wrapper away from you. When you get to the corners, wet them with your fingers and press down. Continue to roll until you reach the last corner. Wet and seal. Repeat until filling is gone.
Brush top, bottom and sides of each Egg Roll and place in a 350° F air fryer. Cook for 3-5 minutes until they are browned and crisp. Turn over with tongs and repeat.
DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.
Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder).
Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard Cooked Egg, finely chopped).
Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice. Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.
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By Tika for CHEW WANNA EAT? © 2020