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Eric’s Palm Corned Beef Spring Rolls
by
pcbhawaii
Ingredients
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Serving SPRING ROLLS
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11 1/2 Ounce (oz) Palm Corned Beef (1 can)
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1 Package Menlo Lumpia Wrapper
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1 1/2 Cup Sauerkraut
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1/4 Teaspoon (tsp) Coarse Ground Black Pepper
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Serving CHIPOTLE THOUSAND ISLAND DRESSING:
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1 Cup Mayonnaise
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2 1/2 Tablespoon (TBSP) Ketchup
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1/2 Teaspoon (tsp) Garlic Powder
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5 Teaspoon (tsp) Capers
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2 Can Chipotle Peppers (Minced)
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Serving SLAW
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1/2 Piece Red Cabbage
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1/2 Cup Rice Wine Vinegar
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1/2 Teaspoon (tsp) Salt
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4 Teaspoon (tsp) Sugar
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1/2 Cup Extra Virgin Olive Oil
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1 Tablespoon (TBSP) Toasted Sesame Seeds
Directions
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Fry Palm Corned Beef to render excess fat.
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Drain excess fat in a strainer. Set aside.
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Strain and squeeze liquid from the Sauerkraut and add to the
Palm Corned Beef.
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Mix Spring Rolls ingredients. Roll approximately 1 oz. of the
mixture in Menlo lumpia wrapper.
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Deep fry until golden brown.
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Mix ingredients for Chipotle Thousand Island dressing.
Set aside.
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Thinly slice red cabbage. Mix remaining ingredients for slaw
dressing. Add dressing to cabbage just prior to serving.
ENJOY!