In a large skillet, over medium high heat, heat oil to 375 degrees F.
In a medium skillet over medium heat, saute coleslaw, water and onions until tender. Add the chopped corned beef, pepper, and salt and saute 1-2 minutes. Transfer to a large bowl and mix in cooked potatoes.
In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and sprinkle with 2 tablespoons of cheese. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with thousand Island dressing.
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|Serving Size: 1 Serving (1191g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6239 (96%)|
|Amt Per Serving||% DV|
|Total Fat 693.2g||924 %|
|Saturated Fat 110.9g||554 %|
|Monounsaturated Fat 192.9g|
|Polyunsanturated Fat 355.8g|
|Cholesterol 168.5mg||52 %|
|Sodium 795.4mg||27 %|
|Potassium 1583mg||42 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 53.1g|
|Protein 40.4g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6502
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