Name: Corned Beef and Cabbage Egg Rolls
Yield: Makes 6
Ingredients: ¼ cup Dijon mustard; 2 tablespoons French’s yellow mustard; 1 tablespoon plus 1 teaspoon unseasoned rice vinegar; 1 tablespoon plus 1 teaspoon mustard powder; ¼ teaspoon cayenne pepper; 2 cups coarsely chopped cooked cabbage (about 7 ounces); 1 cup (packed) coarsely chopped cooked corned beef (about 5 ounces); ½ cup coarsely chopped cooked carrots (about 3 ounces); Kosher salt, freshly ground pepper; 6 wonton wrappers; Neutral oil (for frying; about 4 cups); A deep-fry thermometer

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Photo by Laura Murray, styling by Anna Bilingskog

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day. When you’re rolling them up, be sure to get a tight seal on the ends. You don’t want any oil getting inside. Get the recipe for corned beef here.

Recipe notes