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Jenny’s Palm Corned Beef Egg Roll
by
pcbhawaii
Ingredients
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1 Can 11.5 oz Palm Corned Beef
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4 Ounce (oz) Rice Vermicelli (Three Ladies Brand)
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1 Cup Carrots (grated)
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1 Cup Cabbage (shredded)
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3 Tablespoon (TBSP) Garlic (minced)
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1/2 Teaspoon (tsp) Salt
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1/2 Teaspoon (tsp) Black Pepper (ground)
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3 Tablespoon (TBSP) Oyster Sauce
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2 Piece Eggs (1 egg for egg roll & 1 egg to seal the wrapper)
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1 Package Egg roll wrapper (Menlo brand)
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Serving Vegetable Oil for deep frying
Directions
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Soak rice vermicelli for 10 minutes or until slightly softened. Drain well. Cut small.
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Combine all ingredients in a large bowl except Vegetable Oil and mix well.
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Tip: Before rolling, take out a small spoon full, put in a plate and microwave 1 min. Taste and adjust seasoning if needed.
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Roll ingredients into your favorite egg roll wrapper (Menlo brand), seal with a brush of beaten egg.
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Heat Vegetable oil. Fry until golden brown.