That corned beef and cabbage meal? Of course it had leftovers… Add sauerkraut and caraway seeds, wrap in wonton wrappers, and oh lord…
Eat with fresh slaw.. and Jameson.
- 10 wonton wrappers
- 1 cup corned beef, cooked and diced
- 1/2 cup cooked cabbage, diced
- 1/2 cup cooked carrot, diced
- 1/2 cup sauerkraut, diced
- 1/8 pound, or about 3-4 slices Swiss cheese, diced
- 1 teaspoon caraway seeds, crushed
- 1/2 teaspoon horseradish
- 1/2 teaspoon dijon mustard
- olive oil
Mix the beef, cabbage, carrot, kraut, cheese, and caraway together. Season. Then fill the wonton wrappers – I used about two big spoonfuls each – and roll up into egg rolls- over the top, in the sides, then wet the tops and roll up completely.
Brush the tops with olive oil and put on a well greased sheet pan and into a 415 degree oven for 15-20 minutes until the wontons are done, browned and crispy and no longer translucent, turning them over once after 10 minutes. Mine took like 18 minutes.
You could fry them up, but I couldn’t handle the oil today or the fact that my house would smell like grease.. So, I baked them.
Mix the horseradish and mustard together.
The hardest part here is to wait for them to cool, then dip them in the sauce and eat them..
Spicy and sweet and creamy and crunchy and delicious.