Chinese

Steam Cabbage for 6 minutes then remove and let cool. When it’s cool enough to handle squeeze the liquid out of the cabbage. If using sour kraut squeeze the liquid out of that.

In a medium bowl, mix together the shredded corned beef, cabbage, carrot, and onion. Season with salt and 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 center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

Heat oil in a deep-fryer to 375° Fahrenheit. When oil is hot, fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil and drain on paper towels. Serve with Thousand Island dressing.