Corned Beef Egg Rolls


1 tablespoon butter
1 onion (finely chopped)
2 cloves garlic (minced)
1 cup cabbage (finely chopped)
1 cup frozen hash brown potatoes (thawed)
1 cup cooked corned beef (finely chopped)
2 tablespoons Dijon mustard (or yellow mustard)
Dash salt (or to taste)
Freshly ground black pepper (to taste)
8 (7 to 8-inch) egg roll wrappers
2 tablespoons vegetable oil
Garnish: Thousand Island dressing

Steps to Make It

Gather the ingredients.

In a medium skillet, melt the butter over medium heat. Add the onion and garlic to the butter; sauté and stir for 4 minutes.

Add the cabbage; cook and stir for 3 minutes.

Then add the potatoes; cook and stir until the cabbage and potatoes are tender, about 5 to 7 minutes longer.
Stir in the corned beef and mustard and remove the pan from the heat.

Season the filling to taste with salt and pepper; remove the filling to a medium bowl and let cool for 15 minutes. You can make the filling ahead of time up to this point; cover and refrigerate up to 2 days.

Preheat the oven to 400 F.

Place the egg roll wrappers on a work surface. Divide the filling mixture among the wrappers, using about a tablespoon or two of filling for each one. Brush the edges of the wrappers with water.

Fold one corner over the filling, then fold in the sides and roll up.

Brush the little egg rolls with vegetable oil and place on a cookie sheet.

Bake for 18 to 21 minutes until crisp and golden brown.

Serve with Thousand Island dressing for dipping.