This appetizers is a twist to the classic Rueben sandwich while keeping in mind the St. Patrick’s Day flavors of the traditional corned beef and cabbage dish. 

Serves: 16
Prep: 15 minutes
Cook: 22 minutes

1 lb Corned Beef, precooked and shredded
1/2 Head Cabbage, cored and thinly sliced
1/2 Sweet Onion, thinly sliced
2 Celery Stalks, thinly sliced
3 tbsp Butter
Salt and Pepper, to taste
16 Egg Roll Wraps
8 oz Monterey Jack Cheese
1 Egg, beaten
Thousand Island Dressing

Preheat oven to 400 degrees. 

Thinly slice cabbage, sweet onion and celery stalks. Preheat a sauté pan over medium-high heat and add in the butter, cabbage, sweet onion and celery stalks; sauté for 5 minutes and periodically stirring. After 5 minutes, or onions become translucent, add salt and pepper to taste. Cook for an additional 2 minutes then remove from heat. 

Take 1 egg roll wrap and place it down on a cutting board in a diamond shape. Place about 3 tbsp of corned beef on the egg roll, then about 1 tbsp of the cabbage/onion/celery combination and 1 tbsp of Monterey Jack cheese over top. Take the bottom of the diamond and tightly fold over the corned beef/cabbage/cheese mixture. Fold each side in and seal the top by brushing with a little egg and folding it over to make a roll shape. Repeat the process for the remaining rolls.

Place the rolls on a cooling rack that is placed onto a baking sheet. Brush egg over the tops of each roll to help the roll brown. Place into the oven and bake for 15 minutes or until the rolls become golden brown. Cut each roll on a diagonal and serve along side with thousand island dressing. Enjoy!

*Rolls can be fried rather than baked which will create a crunchier texture. Have oil heated at 375 degrees and fry for 3 minutes on first side then 2 minutes on other side, or until brown. (Omit brushing the top of the roll with the egg if frying.)

Corned beef cabbage