Irish Egg Rolls with Beer Mustard Dipping Sauce
Ingredients
For the Egg Rolls:
For the Dipping Sauce:
- 4 tbsp. unsalted butter
- 1/2 tsp. mustard seeds
- 1/2 tsp. onion powder
- 1 cup brown ale beer
- 2/3 cup honey mustard
- 2 tbsp. sour cream
Instructions
To prepare the egg rolls:
- Heat oil in deep-fryer to 375ºF, or, if pan-frying, in heavy skillet.
- In a medium bowl, mix together corned beef, cabbage, potatoes, carrot and onion.
- Season with salt and pepper, to taste.
- Lay the egg roll wrappers on clean dry surface a few at a time.
- Place about 1/2 cup of filling into center of each wrap.
- Roll up into logs according to the directions on the package.
- Wet the edge with water to seal.
- Fry rolls, a few at a time, turning as necessary, for about 5 minutes, or until golden.
- Remove from hot oil and drain on paper towels.
To prepare the dipping sauce:
- In a medium saucepan, melt the butter.
- Add the mustard seeds, onion powder and beer.
- Whisk to combine and simmer for about 10 minutes or until the beer has reduced by about half.
- Whisk in the mustard and continue cooking for about 4 minutes.
- Remove from heat and transfer to a container to cool.
- Once cool, whisk in the sour cream.
- Cover and place the beer mustard in the refrigerator until ready to serve.
