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Shamrockin’ Egg Rolls with Irish Stout Dipping Sauce

Inside each perfectly crispy egg roll wrapper lies a tantalizing combination of Colcannon, a creamy Irish mashed potato dish enriched with tender cabbage and leeks, and succulent Corned Beef. These golden parcels are a celebration of textures and tastes, offering a satisfying crunch that pays homage to classic Irish cuisine while adding a modern and delicious twist.

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Print Recipe
Cuisine: AmericanIrish
Prep Method: Mashed

Dish

AppetizerSide DishSnack

Prep Time

20 Mins

Cook Time

10 Mins

Serving

Serves 18

Description

Inside each perfectly crispy egg roll wrapper lies a tantalizing combination of Colcannon, a creamy Irish mashed potato dish enriched with tender cabbage and leeks, and succulent Corned Beef. These golden parcels are a celebration of textures and tastes, offering a satisfying crunch that pays homage to classic Irish cuisine while adding a modern and delicious twist.

Ingredients

+

Colcannon Mash

  • 32 ounces Mashed Potatoes, refrigerated or left over
  • 1 head Green Cabbage, shredded
  • 2 Leeks, washed and chopped
  • 2 tbsp (30 g) Butter
  • 8 ounces Irish Cheddar, shredded
  • 1 tsp (5 g) white pepper
+

Egg Rolls

  • 8 ounces Corned Beef, left over or purchased, chopped
  • 1 lb. Egg Roll Wrappers (1 package)
  • ¼ C (63 g) Flour
  • 2/3 C (158 mL) Cold Water
  • 3 C (710 mL) Vegetable Oil
+

Irish Stout Dipping Sauce

  • ½ C (120 g) Mayonnaise
  • 2 tbsp (30 g) Dijon Mustard
  • 2 tbsp (30 g) Whole Grain Mustard
  • ¼ C (60 g) Chives, finely chopped
  • 2 tsp (10 g) grated Horseradish
  • 1 tsp (5 g) Black Pepper
  • 1 tsp (5 g) Worcestershire
  • 3 tbsp (45 g) Irish Stout

Preparation

  1. In a sauté pan over low heat, add the butter and begin cooking the chopped leeks. Slowly cook the water out and add the chopped cabbage. Continue cooking until the cabbage is soft. Once soft, pour the cooked mixture onto a sheet pan to cool.
  2. In a bowl, combine the cooked leeks and cabbage with the mashed potatoes, shredded Irish cheddar, and white pepper. Mix thoroughly to create the Colcannon mash.
  3. In a medium pot over high heat, begin to heat the oil while you build your egg rolls. The oil will need to reach 375 degrees F.
  4. Make a slurry using the ¼ C of flour and 2/3 C cold water. Mix thoroughly to combine.
  5. To begin building, lay your egg roll wrapper on a clean surface. Place approximately 3 tbsp of colcannon to the wrapper followed by 2 tbsp of the corned beef in the middle of the wrapper. Fold in two of the corners and tuck the sides in while simultaneously rolling the bottom corner of the wrapper over itself. Using a rolling back action, firm up the mixture gently within the wrapper. When the final corner of the wrapper is left, brush a little bit of the slurry onto it and tightly fold it over to seal the egg roll. Repeat this process until you have used all of your ingredients up.
  6. When the oil reaches temperature, drop in your egg rolls, being careful not to overcrowd the pot. These will need to be fried in batches. Fry the egg rolls for 4-6 minutes until golden and crisp. Strain the egg rolls out and put on a plate lined with paper towels or a wire rack to drain off excess oil.
  7. In a medium bowl, combine the mayo, Dijon, whole grain mustard, chopped chives, grated horseradish, black pepper, Worcestershire, and Irish stout. Mix to combine.
  8. Serve the egg rolls alongside the Irish stout dipping sauce and enjoy. The perfect St. Patrick’s Day snack!

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Nutrition Facts Per Serving

Calories

280

Fat

14g

Sodium

650mg

Cholesterol

40mg

Vitamin C

22.46mg

Carbohydrates

28g

Fiber

2g

Protein

10g

Potassium

138mg

Sugar

2g

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