Repurposed corned beef stars in this unique spring roll with kick. Victoria shares three other favorite spring roll combos in the accompanying video.
Corned Beef Sandwich Spring Roll
- Cooking and Prep: 30 m
- Serves: 6
Red Cabbage Slaw
Prepare the Spring Rolls
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay spring roll wrappers on your work surface. (Keep other wrappers in package or covered with a clean towel until ready to assemble.)
Prepare red cabbage salad. Combine all ingredients.
Spread Dijon mustard on a spring roll wrapper. Top with shredded corned beef, red cabbage slaw, and onions.
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.
Bake for 15–18 minutes, until golden and crispy. Alternatively, spring rolls can be fried.
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.