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Duck Fat Fried Corned Beef & Cabbage Egg rolls!

I have made this once before and it was fantastic both times!

I am not a fan of frying on the egg because I am afraid things will blow up so I dusted off the side burner of my gasser and used CI.

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Started by slowly sauté red cabbage and cole slaw mix without the dressing in duck fat with some salt.  Then crisped up sliced corned beef in a pan before I cut it into ribbons
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Placed them atop an egg roll wrapper with a sliver of swiss and a finger of cream cheese 
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And rolled into an egg roll sealing with water
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Heated duck fat to about 325F and got the egg rolls crispy.  I finished cooking them thru on the small where they kept warm
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Draining in the sunshine-
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Turned out amazing!  The duck fat did wonders for the cabbage.  Perhaps a little over the top for the frying but if it is just sitting there, may as well use it!

I did duck confit egg rolls too but that is another conversation all together-

Proud resident of Missoula, MT
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Comments

  • Hi54puttyHi54putty Posts: 1,856
    That looks fantastic
    XL,L,S 
    Winston-Salem, NC 
  • SmokeyPittSmokeyPitt Posts: 8,732
    This is what I would do to that plate:
    image


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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