Jenny’s Palm Corned Beef Egg Roll

Jenny's Palm Corned Beef Egg Roll

Jenny’s Palm Corned Beef Egg Roll

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


  • 1 Can 11.5 oz Palm Corned Beef
  • 4 Ounce (oz) Rice Vermicelli (Three Ladies Brand)
  • 1 Cup Carrots (grated)
  • 1 Cup Cabbage (shredded)
  • 3 Tablespoon (TBSP) Garlic (minced)
  • 1/2 Teaspoon (tsp) Salt
  • 1/2 Teaspoon (tsp) Black Pepper (ground)
  • 3 Tablespoon (TBSP) Oyster Sauce
  • 2 Piece Eggs (1 egg for egg roll & 1 egg to seal the wrapper)
  • 1 Package Egg roll wrapper (Menlo brand)
  • Serving Vegetable Oil for deep frying


  • Soak rice vermicelli for 10 minutes or until slightly softened. Drain well. Cut small.
  • Combine all ingredients in a large bowl except Vegetable Oil and mix well.
  • Tip: Before rolling, take out a small spoon full, put in a plate and microwave 1 min. Taste and adjust seasoning if needed.
  • Roll ingredients into your favorite egg roll wrapper (Menlo brand), seal with a brush of beaten egg.
  • Heat Vegetable oil. Fry until golden brown.