Corned Beef and Cabbage Eggrolls

Not that long ago I was at a restaurant and had the most delicious Corned Beef and Cabbage Egg Rolls ever. I was determined to copy them but simply never had enough time – until today. Sure, why not use every pot and pan in the kitchen on a glorious Labor Day? Having 100 things to do before school starts tomorrow took a back seat to my obsession and I went to the international supermarket and began my search for the most perfect egg roll wrappers. Too bad I couldn’t find any – and I was forced to compromise and use Phyllo Dough. Having never worked with this incredibly delicate dough, I was not looking forward to my self imposed feat. I bought a small corned beef, rubbed it down and placed it in a pot with carrots and a small head of cabbage. I then went about my day as usual (laundry, cleaning, heading to the store for last minute school supplies, etc) and cooked the corned beef for three hours. I then sliced and then diced the meat, the cabbage and the carrots. I will not lie, working with the Phyllo Dough was a bit of a pain in the tuckus, and I needed at least three layers to form a layer of substance. I gingerly wrapped them up and fried them – and do you know what? THEY WERE DELICIOUS!

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Author: Thea Ferzola


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