Corned Beef & Red Potato Hash Egg Rolls
Recipe By Jessica Karley
For a different take on St. Patrick's Day, use your hash leftovers for this fun appetizer.
Hash Egg Roll
3 cups peanut oil
4 egg roll wrappers
4 slices provolone cheese
1 cup finely chopped corned beef & red potato hash
Egg wash (1 egg whisked with 2 tablespoons of water)
Mustard Dipping Sauce
¼ cup mayonnaise
3 teaspoons dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons granulated sugar
½ teaspoon kosher salt
Preparation
Lay out egg roll wrappers on cutting board. Lay a slice provolone on top of each one. Place ¼ cup of hash in the middle of the cheese. Brush the edges of the wrappers with egg wash. Fold in side corners and roll, making certain that the edges are sealed. Submerge egg rolls in hot oil and fry until golden brown. Be sure the edges do not touch the side or bottom of the pan. Remove the rolls and lay on paper towels. Let rest for 2 minutes. Cut the rolls on bias, place on a serving platter and serve hot.
To prepare the dipping sauce, place all ingredients in a small bowl and whisk together until combined. Store in refrigerator until ready to serve.
Ingredients
Hash Egg Roll
3 cups peanut oil
4 egg roll wrappers
4 slices provolone cheese
1 cup finely chopped corned beef & red potato hash
Egg wash (1 egg whisked with 2 tablespoons of water)
Mustard Dipping Sauce
¼ cup mayonnaise
3 teaspoons dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons granulated sugar
½ teaspoon kosher salt
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