For years now, since my oldest daughter was probably 1 year old, I have purchased white daisies, or carnations, or pom-poms three days or so before St. Patrick's day. I bring them home and add some green food coloring and my daughter, now my kids, watch each day as the flowers absorb more color and turn to green. Even as old as they are now, as old as I am now, it is still a yearly thing to do. Yes, there are green bouquets in the grocers, but this is more fun and very pretty.
Okay, moving on to the 2nd day of corned beef and cabbage. Really, this has to be done second day too if you have leftover cabbage, because the green stuff will melt down if you wait much longer. For the second day of corned beef and cabbage we decided to borrow from an idea a local pub had for an appetizer but do our own thing.
Corned Beef and Cabbage Egg Rolls
Ingredients and how to:
1 package egg roll wrappers. In cold section of grocery store. Each package has about 18 wrappers.
leftover corned beef and cabbage but into strips
gruyere cheese grated
paprika
Stuffing and Rolling:
Have a small basting brush and cup of water next to where you are working. Place an egg roll wrapper corner facing yourself onto a plate or cutting board. Fill with ingredients by layering: cabbage, corned beef, cheese and sprinkle of paprika. Do not over fill but egg rolls tend to actually increase in size some when they are frying, so still full.
Tuck corner facing you around filling. With a small brush and cup of water moisten sides of eggroll wrapper and up to the corner opposite. Then tuck in each side so they seal and roll straight up.
These go very quickly. Place on plate and heat oil for deep frying to 375 or 400.
Honey Mustard Sauce for dipping ~
Ingredients and how to:
Stone ground mustard - 4 Tablespoons
Honey- 1 Tablespoon
Worcestershire Sauce - 2 teaspoons
Mix and serve.
Ta da! Finger food leftovers~
No comments:
Post a Comment