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  • Corned Beef and Cabbage Egg Rolls

    1 vote
    Corned Beef and Cabbage Egg Rolls
    Cook: 30 min Servings: 8
    by Nutrisystem The Leaf
    27 recipes
    >
    A unique fusion of Irish and Chinese cuisine, these Corned Beef and Cabbage Egg Rolls are the perfect appetizer for your St. Patrick’s Day party. Hearty corned beef, creamy Swiss cheese and shredded green cabbage are stuffed inside crispy egg roll wrappers to create a fun finger food that will impress your guests. To keep this recipe light and healthy while keeping you on track with your weight loss diet goals, we utilize reduced fat Swiss cheese and lean corned beef to avoid unnecessary fat and calories. We also skip the deep fryer and bake these egg rolls in the oven to crispy perfection. But despite their lightened up ingredients, these hearty egg rolls taste anything but diet friendly.

    Ingredients

    • 8 egg roll wrappers
    • 4 oz. lean corned beef brisket
    • 4 slices Swiss cheese, reduced fat
    • 2 cups shredded green cabbage
    • 1 egg
    • 1 tsp. water

    Directions

    1. Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.
    2. On a flat surface, lay out the egg roll wrappers in a diamond position. Place 1 ounce of corned beef in the center of each wrapper. Top with a ½ slice of swiss cheese and a pinch of cabbage.
    3. Fold over the bottom corner of the egg roll over the filling. Roll firmly halfway up the wrapper. Fold two side corners over the filling. Roll all the way up. Moisten edges with water to seal. Repeat with remaining egg rolls.
    4. Create an egg wash by whisking together the egg and water in a small bowl.
    5. Place egg rolls onto the baking sheet and brush lightly with the egg wash.
    6. Cook for 20 minutes, flipping halfway through the cooking time.
    7. Serve with Dijon or brown mustard.

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