Irish Colcannon Egg Rolls

Irish

Colcannon

Ingredients

Note: White Shoyu soy sauce has less sodium and a more delicate flavor than dark soy sauce. It can be purchased online or at some Asian markets. I recommend using it if able.

You will need a 5 quart Dutch oven with heavy lid or similar cooking vessel and a large (11") non-stick skillet.

Braised Corned Beef

Bacon uncooked

1- 3 1/2-4 lb corned beef brisket (cured), flat cut with fat cap

¼ cup light brown sugar

1 extra-large white onion-quartered

6 whole cloves

5 whole cardamom pods

1 teaspoon whole juniper berries

3 star of anise

1 teaspoon whole coriander seeds

1 teaspoon whole mustard seeds

1 teaspoon whole black peppercorns

4 large garlic cloves, crushed

1 large bay leaf (Turkish)

2- 2 inch pieces of fresh ginger, crushed

1/3 cup white Shoyu soy sauce

Thousand Island Dressing

1 cup mayonnaise

1/2 cup ketchup

1 1/2 tablespoons sweet relish

1 teaspoon very finely grated, yellow onion (liquify)

3/4 teaspoon paprika

Salt & pepper

Filling

You will need: 11" non-stick skillet with lid and a pair of tongs

3 tablespoons unsalted butter

12 ounces (weight) Golden potatoes 1/2 inch dice

1 cup yellow onion, medium dice

8 cups shredded green cabbage

1 tablespoon freshly minced garlic

2 tablespoons Knorr beef concentrate or Beef bouillon base (not beef broth)

2 tablespoons finely chopped flat leaf parsley

Salt & pepper

1 pound egg roll wrappers-about 20

1 tablespoon all-purpose flour

1 tablespoon water

Vegetable or peanut oil

Egg Rolls

"Slow braised corn beef, green cabbage, Gold potatoes & garlic rolled up, deep fried golden brown and served with a homemade Thousand Island dressing"

Directions

Braised Corned Beef

Preheat oven 250F. Rinse off the brisket, dry well and rub Canola oil all over the top and bottom. Heat a large cast iron skillet over med-high temp and sear both sides. Remove and let cool. Rub the brown sugar all over fat cap side and then place bacon strips all over the top, using toothpicks to secure. Arrange the onion all over the bottom of the Dutch oven and sprinkle all of the seasoning ingredients over the top.

Place the brisket in the center, fat/bacon side up and pour the Shoyu soy sauce over the top. Place the lid on top and adjust rack so the Dutch oven is centered in the oven. Cook for 3 1/2 hours (about 1 hour per pound). Remove and test for doneness. A fork should go easily into the center. Once tender, remove from oven and let cool in it's juices.

Thousand Island Dressing

Whisk all of the ingredients together, season with salt & pepper and refrigerate until ready to use.

Filling

Add the butter to the non-stick skillet and heat over medium temperature. Add the potatoes and onions and "lightly" season with salt. Season with pepper, cover and let cook, stirring/tossing occasionally until potatoes start to soften and take on some color. About 5 minutes. Uncover, add the garlic and cook 2 minutes. Add the cabbage and drizzle the beef concentrate over the top. If using beef bouillon base, start with 1 tablespoon and taste. Low sodium bouillon is best. Toss carefully using the tongs, until the cabbage is wilted and most of the liquid in bottom of pan has evaporated. Taste for seasoning. If needed add a little more beef concentrate and/or salt & pepper. Be careful not to over-salt as the concentrate/boullion is high in sodium. Remove from heat and spread out onto a large baking sheet to cool.

Remove the corned beef from the Dutch oven and place of a cutting board. Dice up 1 1/2 to 2 cups and sprinkle evenly over the top of the cooked vegetables, then sprinkle the parsley over top. Slice open the end of the wrappers but don't remove them or they will dry out and start cracking. Mix the water and flour together in a small ramekin. When ready to roll, remove a wrapper, fill with 1/4 cup of the filling and roll up using the flour paste to seal the ends. Repeat until all wrappers are filled.

Frying

Double fry the egg rolls:

Prepare a a baking sheet lined with paper towels. Add the oil to your deep fryer and heat to 325F. Once hot, cook the egg rolls in batches being sure not to overcrowd so temperature doesn't drop drastically. Cook each batch 4 minutes, remove, place on the baking sheet, then repeat with next batches. Once the first fry is complete, turn the temperature up to 350F and start the second fry using the first fried batch. Fry the egg rolls until golden brown and place back on the baking sheet. Repeat with the remaining egg rolls. Serve immediately with the Thousand Island sauce or keep warm in the oven at 200F until ready to serve.