Ingredients
120 g chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
½ tsp SIDS CRAZY SALT
1 cup shredded carrot
½ cup thinly sliced onion
SIDS SALT & PEPPER to taste
8 (18 cm square) egg roll wrappers
1½ litres rice bran oil for deep frying
Directions
Heat oil in a deep-fryer to 190°C.
In a bowl, mix together shredded corned beef, SIDS CRAZY SALT, cabbage, potatoes, carrot and onion. Season with SIDS SALT & PEPPER to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about ½ cup of the mixture into the centre of each wrap. 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, until golden. Remove from hot oil to drain on paper towels.
