My mom came to town for the weekend. A shabbat with family is always wonderful.
Corned Beef Hash Egg Rolls
Ingredients:
1/2 tbsp. vegetable oil
1 onion, chopped
3 medium potatoes parboiled, cooled and cubed
1/2 red pepper, chopped
1/2 green pepper, chopped
6 cloves garlic, chopped
1/2 pound of fatty corned beef (the deli kind), cubed/chopped
2 tsp. red pepper flakes
2 tsp. salt
2 tsp. fresh ground pepper
2 tsp. paprika
egg roll wrappers
vegetable oil for frying
Directions:
Heat up the 1/2 tablespoon of oil in a large pan. Add in your chopped onion and cook for a few minutes.
Add in the chopped potatoes and cook for another five minutes until you start to see some browning on the onions and potatoes.
Add in the peppers and the garlic and cook another minute.
Now it’s time to add the meat and the spices. Let everything cook for a few minutes. Set aside to cool a little.
Set up your assembly station: your bowl of filling, a board to roll up the egg rolls and a brush with some water to seal the egg rolls.
Place an egg roll wrapper on a flat surface. Have it facing you in a diamond shape.
Lay some filling across the middle and fold the bottom in.
Next, fold the sides in and finish rolling up.
Seal the egg rolls with some water brushed on lightly.
Fry the egg rolls in about a 1/4 inch of vegetable oil. Fry a few minutes on each side until crisp.
Serve the egg rolls with a dipping sauce. Some Thousand Island dressing or a spicy mayo work well.
Enjoy!
About Hindy Garfinkel
