Corned Beef Sandwich Spring Roll

Victoria Dwek Victoria Dwek
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Repurposed corned beef stars in this unique spring roll with kick.  Victoria shares three other favorite spring roll combos in the accompanying video.

6
Easy Meat

Contains: Gluten, Wheat

Episode for this recipe

0 1:31

4 Amazing Things Using Spring Roll Wrappers

4 Amazing Things With Victoria Dwek

Victoria Dwek

Ep. 11

May 22, 2018

Watch now

Directions

Prepare the Spring Rolls

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Lay spring roll wrappers on your work surface. (Keep other wrappers in package or covered with a clean towel until ready to assemble.)

  3. Prepare red cabbage salad. Combine all ingredients.

  4. Spread Dijon mustard on a spring roll wrapper. Top with shredded corned beef, red cabbage slaw, and onions.

  5. Combine cornstarch and water in a bowl. Using a pastry brush, brush perimeter of spring roll with mixture. Roll up. Place on a Gefen Parchment-lined baking sheet. Continue until all spring roll wrappers are filled.

  6. Bake for 15–18 minutes, until golden and crispy. Alternatively, spring rolls can be fried.

Notes:

Do you have a piece of leftover corned beef roast in your freezer? Remove it from its sauce and place it in a baking pan. Cover with water and cover the pan. Let it cook in the oven for a couple of hours (make sure it’s always covered). Remove it from the liquid and it’s ready for shredding.

 

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1 Comment

Leah Cohen •

How long at at what temp should I heat the leftover pastrami in the oven?

Chana Fox Kosher.com Team •
Reply to Leah Cohen

Hi Leah,
Make sure there is water in the pan and it's covered tightly. You can do 250F-300F for 15-20 minutes, but keep an eye on it.

-Chana Tzirel from Kosher.com