Rollin’ with the Irish

As mentioned in a previous post, I am in a gourmet club. This quarter’s theme: Irish Food. My assignment: appetizers.

Hmmmmm……..

I was looking for something fun….something different…something Irish. Plenty of main dish items came to mind. Potato soup – a no brainer. A dessert focused around Baily’s Irish Cream sounded divine. Appetizer…um….yeah.

A can of Guinness and shot a Jameson’s later, I was still not any further along my way. What is an amateur chef to do? I took a two pronged approach: Google “Irish appetizer”, and ask my fellow amateur chef with an Irish heritage for ideas. Both ultimately led to the same conclusion.

Google, as it is wont to do, provided many options. Most seemed to be some variation on sausage and bread. Not interesting enough. Most were very quick to prepare, low in cost and booooring. So I dug further.

I came up with two options:

  • Guinness cheese fondue and Irish soda bread
  • Irish egg rolls

In a trial run last weekend, the Guinness cheese fondue made its debut. With the Guinness (and Worcestershire sauce), the cheese had a real earthiness to it. The soda bread? Pretty good right out of the oven, but was not a good match for the cheese. Too sweet. Axe that idea. The fondue with other options? Not bad, but not Irish enough.

My friend Mike came back with his suggestion: Irish egg rolls. It was fate. A quick search on the net provided several recipes. One of which I used as a starter and modified from there. I made a trial run this weekend of them and tried five variations of them. All had the corned beef, cabbage, and potatoes inside. One was plain, two variations added cheese (mozzarella, cheddar) and two added condiments (horseradish, spicy brown mustard). The mustard won.

These are great little appetizers, have an Irish theme and are likely to be a unique dining experience for all attendees.

Let me know what you think of them.

Irish Egg Rolls

Prep Time: 30 Min | Cook Time: 5 Min | Servings: 8 servings | Difficulty: easy

Ingredients:

  • 8 oz chopped corned beef
  • 1 pkg of fresh shredded angel hair cabbage
  • 1 pkg of fresh shredded hash browns
  • salt and pepper, to taste
  • 16 (7 inch square) egg roll wrappers
  • Spicy brown mustard
  • 2 quarts oil for deep frying

Directions:

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Heat 1 tsp oil in frying pan over medium high heat. Fry up corned beef for 3-5 minutes. Take off heat.

Place cabbage in steamer pot and steam for 5 minutes. Take off heat.

Cook shredded potatoes according to directions.Take off heat.

Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 2T of each of the corned beef, cabbage and potatoes into the center of each wrap. Season with salt and pepper to taste. Squirt 1 t of mustard on top 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, or until golden. Remove from hot oil to drain on paper towels.

Tags: , , , , , , , , , , , ,

Categories: appetizer, Beef, Fried, Irish, Lunch, Recipes, Side Dish, snack

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

18 Comments on “Rollin’ with the Irish”

  1. March 10, 2012 at 11:32 pm #

    Wow… this seems like a really unique approach to Asian fusion. I’d love to try these sometime. Thanks for the recipe! 🙂

    Like

  2. March 13, 2012 at 9:22 am #

    I really like this recipe too. I do a “southern” version of egg rolls with pulled pork and BBQ, but I love the idea of an Irish version. Definitely going to give these a try!

    Like

  3. March 16, 2012 at 9:45 am #

    I think I might have to add these to my St. Patrick’s Day Menu for next year. I love twists on the traditional—last year I made a corned beef and cabbage pizza; Irish egg rolls sound like another great ‘twist!’

    Like

  4. March 19, 2012 at 4:55 pm #

    Just checked out your Irish spring rolls. I had some similar ones (without the potato) at an Irish restaurant. As theirs were skimpy, burned, dried out, and otherwise tasteless, I won’t name them. Yours sound divine. Can’t wait to try them.

    Like

  5. March 28, 2012 at 8:08 pm #

    Wow! Thank you! I continuously wanted to write on my blog something like that. Can I take a part of your post to my blog?

    Like

  6. March 30, 2012 at 8:49 pm #

    Great Blog! Looks Super Yummy. =)

    Like

  7. April 3, 2012 at 2:50 am #

    Brilliant! Love the idea of Irish egg rolls (speaking from Ireland here). Would try that Guinness cheese fondue and would recommend trying brown soda bread. No sweetness and if you can get the Dubliner cheddar, an excellent match!

    Like

  8. April 3, 2012 at 7:20 pm #

    Have you ever tried Guinness glazed brussel sprouts?? Really good… it would go well with your style!

    Like

  9. April 28, 2012 at 9:53 am #

    This recipe is a must try. It has a great combination of ingredients.

    Like

Trackbacks/Pingbacks

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