Last month we celebrated Mardi Gras, so this month we celebrate St. Patrick’s Day. March 17 was always a day we celebrated back in Cleveland. I remember my Mom taking me and my brothers out of school to go to the Parade. This was a big deal! So, I have lived with this all my life. Although it took many years to fully appreciate the traditional St. Pat’s favorite, I will now eat Corned Beef and Cabbage multiple times throughout the Irish holiday. This meal was not a dish that necessarily fit into the John Palmer’s Bistro 44 esthetic, but that didn’t stop us from preparing it on March 17. Maybe the staff ate most of it??? We did it right, and people came for this. In order to make it in the restaurant business, you have to utilize all your products. What to do with left over Corned Beef and Cabbage? How about Irish Eggrolls!
IRISH EGGROLLS
FILLING
Simply chop the Corned Beef
Chop the Cabbage
Chop the Potatoes
Chop the Carrots
Swiss Cheese
Combine all ingredients in a mixing bowl.
Taste. You may wish to add some Thousand Island dressing to loosen the filling.
PROCESS
1) Using Store bought Eggroll Wrappers, available Gluten Free as well:
Open the package, cover the Wrappers with a damp napkin. They dry out quickly.
2) Rolling one at a time, place the wrapper with a corner facing you. Place a couple Tablespoons of the filling in the middle of the Wrapper. Fold the sides into the middle, then the corner facing you over those side corners. Now roll the Eggroll. Before you finish the roll, brush some water on the final corner. This will adhere to the Eggroll and close it off. Place this on a Parchment lined cookie tray and reserve with another damp napkin.
3) When all the filling is rolled you can either reserve the Rolls for later or cook them. They can be baked at 350 degrees or fried. I like them in the air fryer. Either method is acceptable. I spray them with Pan release of your choice. This will aid in giving the Rolls some color.
4) Serve with 1000 Island dressing. Enjoy.
Note: We often cooked more corned beef and ran these well into April. They made a fun appetizer and a great way to extend a festive holiday.
Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents.
