Eric’s Palm Corned Beef Spring Rolls

Eric’s-Palm-Corned-Beef-Spring-Rolls

Eric’s Palm Corned Beef Spring Rolls

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  • Serving Size : Serving
  • Servings Per Recipe :
  • Source :

Ingredients

  • Serving SPRING ROLLS
  • 11 1/2 Ounce (oz) Palm Corned Beef (1 can)
  • 1 Package Menlo Lumpia Wrapper
  • 1 1/2 Cup Sauerkraut
  • 1/4 Teaspoon (tsp) Coarse Ground Black Pepper
  • Serving CHIPOTLE THOUSAND ISLAND DRESSING:
  • 1 Cup Mayonnaise
  • 2 1/2 Tablespoon (TBSP) Ketchup
  • 1/2 Teaspoon (tsp) Garlic Powder
  • 5 Teaspoon (tsp) Capers
  • 2 Can Chipotle Peppers (Minced)
  • Serving SLAW
  • 1/2 Piece Red Cabbage
  • 1/2 Cup Rice Wine Vinegar
  • 1/2 Teaspoon (tsp) Salt
  • 4 Teaspoon (tsp) Sugar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tablespoon (TBSP) Toasted Sesame Seeds

Directions

  • Fry Palm Corned Beef to render excess fat.
  • Drain excess fat in a strainer. Set aside.
  • Strain and squeeze liquid from the Sauerkraut and add to the Palm Corned Beef.
  • Mix Spring Rolls ingredients. Roll approximately 1 oz. of the mixture in Menlo lumpia wrapper.
  • Deep fry until golden brown.
  • Mix ingredients for Chipotle Thousand Island dressing. Set aside.
  • Thinly slice red cabbage. Mix remaining ingredients for slaw dressing. Add dressing to cabbage just prior to serving. ENJOY!