Corned beef and cabbage egg rolls

Makes 4 Egg Rolls 

1 cup leftover corned beef, chopped

2 cups cabbage and carrots, very thinly sliced (prepackaged cole slaw mix works well)

Salt and pepper

Vegetable oil

4-8 egg roll wraps (My grocery store sells them in the refrigerated produce section.)

Thousand Island dressing or mustard, for dipping

To prepare the filling: Heat about 1/2 tablespoon of vegetable oil in a pan over medium heat. Add the corned beef, cabbage, and carrots. Cook for 5-7 minutes, stirring frequently, until the cabbage is tender. Season with salt and pepper, to taste.

To assemble the egg rolls: Arrange an egg roll wrap with one of the points facing you. (If desired, you can layer two egg roll wraps, for a chewier egg roll.) Place a mound of the corned beef filling in the center of the wrap. Grab the point closest to you and wrap it up and around the filling. Then, grab each of the side points and fold them in towards the center. Brush the points with a bit of water to help them stick. Brush the top point with a little water, then continue rolling up towards the top point.

To cook: Heat about 1/2-inch to 3/4-inch vegetable oil in a pan over medium heat. Give it a few minutes to get good and hot. Carefully place a few of the egg rolls into the hot oil. They should sizzle when placed in the oil. Cook for 2-3 minutes on all sides, until golden brown and crispy. Drain on a paper towel before serving.