Small Town Times - Page 3

St. Patrick’s Day Recipes By: Justine Pickar Irish Egg Rolls-Appetizer Ingredients Directions 4 ounces chopped corned beef 1 cup shredded steamed cabbage 1 cup diced cooked potatoes 1 cup shredded carrot ½ cup thinly sliced onion salt and pepper, to taste 8 (7 inch square) egg roll wrappers 1 ½ quarts oil for deep frying 1. Heat oil in deep fryer to 375 degrees F 2. Mix shredded corned beef, cabbage, potatoes, carrot, and onion in medium bowl. Season with salt/pepper to taste. Lay out egg roll wrappers on clean, dry surface. Place about ½ cup of cabbage mixture in center of each wrap, roll into logs. Wet the edge with water to seal. 3. Fry rolls a few at a time, turning if necessary, for about 5 minutes, until golden. Remove from oil to drain on paper towels. Corned Beef Special Sandwich- Main Dish Ingredients Directions 1/3 cup Russian salad dressing 8 slices Jewish rye bread 1 lb thin-sliced corned beef ½