Irish Egg Rolls

  • Ready in: 50 minutes
  • Serves: 8
  • Complexity: very easy
  • kcal: 286
Irish Egg Rolls


  • 120 g chopped corned beef
  • 1 cup shredded steamed cabbage
  • 1 cup diced cooked potatoes
  • 1 cup shredded carrot
  • ½ cup thinly sliced onion
  • SIDS SALT & PEPPER to taste
  • 8 (18 cm square) egg roll wrappers
  • 1½ litres rice bran oil for deep frying


  1. Heat oil in a deep-fryer to 190°C.
    In a bowl, mix together shredded corned beef,
    SIDS CRAZY SALT, cabbage, potatoes, carrot and onion. Season with SIDS SALT & PEPPER to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about ½ cup of the mixture into the centre of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
    Fry rolls a few at a time, turning if necessary, for about 5 minutes, until golden. Remove from hot oil to drain on paper towels.