Submitted by: Nicole Owens-Glassman
Hutchinson Health & Rehab
Servings: 6
Ingredients:
Egg Rolls
- 8 egg roll wrappers
- 2 cups cabbage, thinly sliced
- 1 cup carrots, thinly sliced
- 6 oz Corned Beef, thinly sliced
- Salt & Pepper
Parsley Cream Sauce
- 2oz butter
- 1 1/2 Tbs flour
- 1 cup milk
- 1 cup heavy cream
- 2 Tbs Flat leaf parsley, (finely chopped)
- 1 tsp wholegrain mustard
- Salt to taste
Instructions:
1) Heat frying oil to 350 degrees
2) Mix cabbage and carrots together in a small bowl. Add 1 Tbs of water and cover with a damp paper towel. Microwave for 1 minute 30 seconds to lightly steam. Lightly salt & pepper.
3) Lay an egg roll wrapper down on a cutting board in a diamond shape
4) Take a pinch of two of cabbage mix and lay it on the egg roll wrapper
5) Add about 4 strips of corned beef
6) Wet a finger with a little water and run it around the edges of the egg roll wrapper.
7) Fold the left and right corner up and roll it tightly
8) Do this for each egg roll and then begin frying in batches, putting two egg rolls in the frying oil for 2-3 minutes, turning once, until they are golden brown.
9) Remove from the oil and sit on a plate lined with paper towels to drain the grease from them.
Parsley Cream Sauce
1) In a small saucepan over medium heat add the butter and let it melt
2) Add flour to the butter and keep whisking to cook the flour for about a minute.
3) Add the milk and heavy cream whisking the whole time. Cook for 5-7 minutes or until mixture begins to thicken.
4) Salt to taste
5) Add the parsley and wholegrain mustard continuing to stir and cook for another minute then remove from heat and let cool slightly before serving.
Special Notes:
Just fun things to do for St. Patrick’s Day and a nice summer quick treat.