Anyone else bursting out of their skin with excitement for "The Hunger Games" movie? I can hardly wait! Honestly, I never would have even picked up the book, had my sister not bought it for me for my birthday. All I knew was that it was a “young adult” novel. And the last time I tried one of those (ahem, "Twilight") I couldn’t bring myself to read past the first chapter.
But, "The Hunger Games" arrived in the mail, so as I sat on the couch feeding the baby, I cracked it open and read the first few pages. And then I sorely neglected my children for the rest of the afternoon, as I was incapable of putting the book down. "Shhh … Mommy’s trying to read. You’re 4 years old now … what do you mean you don’t know how to cook yourself dinner? Go change your own diaper … Mommy’s busy."
Not my proudest parenting moment, to say the least. But "The Hunger Games" is a page-turner, with a plot so barbaric that it’s hard for me to believe it’s written for "young adults." But then, so many of the books I read as a young adult had themes which took me years to grasp at more than a surface level. I think that’s sort of the thing with "The Hunger Games."
The story has the perfect blend of ingredients: sacrifice, survival, heroism, romance, and moral conflict – making it instantly relatable and intriguing to all age groups. But there are also deeper themes about human nature, power, and human rights at work, the kinds of themes which take a bit more time and experience to fully digest. If you haven’t read it yet, go buy it right now or load it to your Kindle or whatever it is that you do when you read. Stop reading this blog post, and go read "The Hunger Games"!
Wait … don’t go just yet! I have a recipe for you. And you’re going to want it because this book is going to make you hungry. Without giving away too much of the plot, I can say that when the main character, Katniss, is brought to the Capitol, she is introduced to the most decadent array of mouth-watering foods, unimaginably extravagant in comparison with her impoverished family’s meager portion of grains or the illegally hunted game she risks her life to acquire. This is drool-worthy stuff – sweet melons, decadent chocolate cakes, thick carrot soups (like this one), and her first taste of hot chocolate. But of all of the foods, her most favorite dish was a lamb stew with dried plums.
With "The Hunger Games" poised to premiere on March 23, a celebratory lamb stew seemed in order. But, to be quite honest, I wasn’t so sure how I felt about adding dried plums (prunes essentially) to my lamb stew. Trepidations aside, I decided to go for it. I figure that if Katniss can volunteer to save her sister’s life, I can certainly put a few prunes in my stew. For good measure, I also threw in some golden raisins, dried apricots, and sweet potatoes. Moroccan-inspired spices of cinnamon, ginger, cumin, and fresh mint complete the flavor profile in this decadent, slow-cooked lamb stew. Somehow I suspect that Katniss’s favorite lamb stew would have been equally exotic.
And as for the dried plums, I was so wrong. They are spectacular in combination with the tender chunks of slow-cooked lamb and Moroccan-inspired spices. I can’t think of a better pre-Hunger Games dish.
If you’re in need of a little Hunger Games fix before Friday’s big premiere, check out the preview on Cinema Blend, where you can see all of the latest images, trailers, movie clips, and behind-the-scenes features!
Moroccan-Style Lamb Stew with Dried Plums
2 2-1/2 pounds boneless lamb shoulder, well-trimmed of exterior fat and cut into 1-inch cubes
1/4 cup flour
2-3 tablespoons olive oil
1 small onion, finely chopped
1/2 cup carrots, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt
3 cups chicken stock
2 sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup dried plums (prunes), diced
1/4 cup dried apricots, diced
1/4 cup golden raisins
6 fresh mint leaves, chiffonade *
*Click here to see my photo guide on how to chiffonade.
Preheat oven to 325 degrees F.
Toss the lamb in the flour. In a large dutch oven pan (or oven-safe stock pot with a tight fitting lid), heat olive oil over medium/medium-high heat. Add the lamb to the pan in a single layer and cook for 2-3 minutes on each side, until lightly browned. (Cook in batches, if necessary. Do not overcrowd the pan.)
Remove the lamb from the pan and set aside. Reduce heat to medium. Add the carrots and onions to the pan. Cook for 3-5 minutes, until tender and golden.
Sprinkle the cinnamon, cumin, ginger, salt and pepper over the carrots and onions. Stir to coat. Cook for one more minute. Then, return the lamb to the pan.
Add the chicken stock. Bring the mixture to a simmer, then cover and place the pan on the middle oven rack. Cook for 1-1/2 hours, then add the sweet potatoes and dried fruits.
Cook for 20-25 minutes more, until sweet potatoes are tender, but not mushy.
Finally, stir in the fresh mint. (If the sauce is thicker than desired, use additional chicken stock or water to thin it out.) Taste and adjust seasoning with salt and pepper, as desired.
Serve over hot buttered noodles or with crusty bread.
We’ve got some thrilling news! The July 11, 2011 cover story for The Christian Science Monitor has been selected as a James Beard award nominee under “Food Coverage in a General-Interest Publication,” a new category this year.
“The Big Stir” was the title on the cover of the magazine, but you can find it online under “America’s new culinary renaissance.”
Here is the complete list of nominees in this category:
Food Coverage in a General-Interest Publication
The Christian Science Monitor
“The Big Stir”
For a complete list for all the 2012 James Beard award nominees, click here.
The winners will be announced at the James Beard awards gala on May 4 in New York City.
For photos of the magazine spread and a quick look at the backstory of "The Big Stir," click here.
I'm pretty sure these Salted Caramel Chocolate Chip Cookie Bars are inch-for-inch the most intense creation I've ever concocted.
It's a good thing I made them as a gift, because had they been in my apartment for more than 12 hours I probably would have eaten them all. Seriously guys, these are UNREAL. They're like the thickest chocolate chip cookie you've ever had, and then decadently carmel-y and addicting-ly salty at the same time. What'd I tell you? Scary-good.
This baking experience came dangerously close to being a kitchen disaster though ... so just be warned: an 8-inch pan is not the same as a 9-inch pan! I used an 8-inch square, which meant the bars were too thick. They required extra cooking time, and even after I took them out after close to 35 minutes in the oven, a knife inserted in the center informed me that they were dangerously gooey. Ugh what a waste! I thought, anticipating having to go to the store and start again from square one.
But I let this batch sit on the counter, then cooled them in the fridge overnight. The next day I pulled out my knife, and with pessimistic trepidation, cut into the bars. Turns out, that almost-raw gooeyness transformed into pure sweet-and-salty awesomeness overnight. And the best bars ever were born.
Yield: 24 cookie bars
2-1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
3 teaspoons (approximately) fleur de sel, sea salt, or kosher salt, for sprinkling over caramel and bars
Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
In a medium microwave-safe bowl combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes. OR you can do this step on your stove top: melt caramels and heavy cream in a medium-sized pot or saucepan, stirring until melted.
Press half of the cookie dough into the prepared pan. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with half the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with the rest of the sea salt.
Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. DO NOT TRY TO CUT BEFORE THEY'RE COOL, it will turn into a huge gooey mess. Cut into squares and serve. Store leftovers in an airtight container at room temperature.
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If I had to pick one type of cuisine to eat for the rest of my life it would be…
But if I had to pick three types of cuisine, then I’d settle on Mexican, French, and Indian. The amount of joy that I get from those types of dishes is beyond amazing. They’re like the trifecta of food in my opinion.
The other night it was my turn to make dinner and Indian food just felt right. Normally, when we make Indian food it tends to be an all day affair. We love making chana masala, butter chicken and garam masala, but those all take a while to make. But what about dal (some people spell it daal, dahl, or dhal – whatever you prefer)? Now that’s a winner – and it’s fast.
I’m partial to red lentils, so making masoor daal sounded just right. Masoor dal is made with red lentils, which I absolutely love. I didn’t have a recipe in mind, so a quick Google search lead me to this recipe. I made a few modifications, namely using coconut oil instead of veggie oil, fresh onion instead of dried onion, and adding pink Himalayan salt and some Meyer lemon juice. What resulted was a fast, delicious, and very easy to make Indian dish, ready to go in 20 minutes.
Now that’s my kind of meal.
Masoor Dal with Cumin Seed Oil
Adapted from allrecipes.com
1 cup red lentils
About 3 cups of water
1 piece of ginger, 1-x1/2-inch thick, peeled
1/4 teaspoons turmeric
2 teaspoons salt
1/2 teaspoon cayenne pepper
Juice of 1/2 Meyer Lemon
Cumin Seed Oil
4-5 teaspoons coconut oil
1/4 of an onion, finely diced
1 teaspoon cumin seeds
In a medium size pot pour in the red lentils. Fill the pot with enough water so the lentils are covered with about 3/4 inch of water. Toss the ginger, turmeric, salt, and cayenne pepper in to the pot with the lentils. Bring to a boil, cover and simmer for 15-18 minutes. Scrape off any froth. Squeeze the Meyer lemon juice in about 2 minutes before the lentils are done. If there is an excess of water, allow to cook uncovered to reduce.
While the lentils are cooking, put the coconut oil in a small sauce pan on low to medium heat. Finely dice the 1/4 onion and throw into the sauce pan along with the cumin seeds. Sauté for 5 minutes. Mix the Cumin Seed Oil in with the lentils while they cook.
To Serve: I served this on a sprouted brown rice and sprouted bean mix which was heavenly and topped with fresh cilantro. You can serve this on your favorite sprouted rice, quinoa, or it’s great as a stand alone or side dish to other Indian food.
Happy St. Patrick's Day from the bloggers at Stir It Up!
Corned beef, cabbage, potatoes, and carrots is a traditional boiled Irish dinner.
Corned beef and cabbage slaw sliders on St. Patrick’s Day are quick enough to let you come home from the parade and have enough time to throw a party.
Lamb and root vegetables team up for a hearty, satisfying lamb stew.
Irish Colcannon is potatoes mashed with boiled kale or cabbage.
Boxty is a classic Irish dish to celebrate with on St. Patrick's Day.
Traditional Irish soda bread is made plain, without sugar or raisins.
Irish soda bread made American with a bit of sugar and currants.
Looking for a vegan Irish soda bread recipe? This one has no eggs, and is super easy and fast to make.
A green tea cake for a festive St. Patrick's Day
A perfect green ending note for St. Patrick's Day.
A fusion food twist on a St. Patrick's Day favorite for holiday leftovers.
I bet that right now, in your pantry and fridge, you have everything you need to make this pretty little cake. It’s a Green Tea Cake, but there are no powders or potions required – just a few tea bags! And bonus points for those of you looking to celebrate St. Patrick’s Day in a semi-classy way, because with just a few drops of food coloring, this tea-flavored cake becomes super-seasonal.
I used Zen green tea, which is infused with lemongrass and spearmint. The resulting cake was lightly minty-fresh-tasting and not too sweet. The frosting balanced it out nicely and added some necessary sweetness.
A lot of people seem to think that as a cake-blogger, things in the kitchen always go well for me. This is sooo far from the truth! One of the best things about baking is getting creative and experimenting … which inevitably results in some super-successes, but also some major baking-fails. This cake was almost a baking fail, but one that I managed to salvage into awesomeness.
Let me tell you how things went down: I envisioned a green tea layer cake, with a light and sweet marshmallow frosting, so I doubled the cake recipe to make two layers. Then I started on the frosting. It takes a long time to get the sugar to soft-ball temperature, so I waited and watched and waited and watched … until I kinda forgot to watch and it got too hot and started to caramelize! I poured it into the egg whites anyways, hoping it would work. It didn’t. What was supposed to be light and fluffy marshmallowy goodness turned into an off-white sticky mess. Bah. I tried to salvage it, but finally wrote it off as a total waste, and to my dismay had to dump it all and start over.
Round 2 of the frosting I decided to stick to simplicity and just make a vanilla glaze. Though the cake didn’t turn out as I had originally envisioned, it did turn out delicious.
Green Tea Cake with Vanilla Glaze (printable recipe)
For the Cake:
1/4 cup (1/2 stick) unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 tablespoons green tea leaves (about 2 tea bags)
1/2 cup milk
1 large egg
1 teaspoon pure vanilla extract
Green food coloring and green sprinkles (optional)
For the Glaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon vanilla
2-4 tablespoons as needed
Preheat oven to 325 degrees F.
Grease and flour a 9-inch baking pan.
With an electric mixer, or by hand, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and green tea. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.
Add in milk, egg, and vanilla extract. And beat until incorporated and the batter is smooth. Drop in food coloring until the batter reaches your desired green-ness (keep in mind that color tends to dull in baking, so if the batter looks a bit too bright you’re probably OK).
Pour batter into prepared pan.
Bake for 22 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan to cool completely before frosting.
To make the glaze: Beat sugar, butter, and vanilla. Add milk one tablespoon at a time until it reaches a glaze-ish consistency. Spread the frosting on top of the cake and decorate with sprinkles if you’re using them.
For a printable recipe, click here.
There was a pub I frequented when I was a graduate student in England. They did serve food, it wasn’t gourmet, it wasn’t even all that great, but they did have these potato cakes that I was very fond of. They were cheap and filling, which are two of the top criteria for any student’s good food list.
It was only many years later, when I concerned myself primarily in recipe reading and research, that I came across boxty, and realized it was the same dish I’d eaten those years ago. I’ve since searched them out at pubs that do specialize in good food, and found the principle was pretty much the same.
My research revealed that boxty (pronounced bach-shtee) is a classic Irish dish. A potato cake made with mashed and grated potatoes, often using leftover mash and that last potato in the drawer. I follow the traditional method I’ve read in recipes over the years, but I add the bite of green onions, as is traditional in Champ, the classic Irish mashed potato dish.
And, as usual, I prefer the tang of buttermilk. Boxty aren’t pretty, but they are tasty. The creamy mashed potatoes with the texture of the grated potatoes sets them apart from most other versions of potato cake. I honestly can’t remember how they were served at that pub, but I have since had them as part of a “full English (or Irish)” breakfast, with bacon, sausage, tomatoes and egg all fried in the same pan. I love them with a good pat of butter melting on top, but they make an excellent side dish, and would be brilliant with corned beef and cabbage or soaking up the gravy from a stew.
Boxty Irish Potato Cakes
Makes 12 – 16
2 pounds (3 to 4 large) baking potatoes
3 spring onions, white and light green part, chopped
3/4 cup buttermilk
1 large egg
1/3 cup all-purpose flour
1/2 tablespoon kosher salt
4 tablespoons butter
Heat the oven to 200 degrees F. and line a baking sheet with paper towels.
Peel two of the potatoes and cut large pieces. Place the chunks in a large saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat and cook the potatoes uncovered until fork tender, about 10 minutes. Halfway through the cooking time, drop in the chopped green onions. When the potatoes are soft, strain them through a colander and return to the pan. Mash them with 1/4 cup of the buttermilk until they are smooth. Set aside to cool slightly.
While the potatoes are cooling, peel and grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place on a clean teal towel. Gather the towel into a ball and squeeze out as much moisture from the grated potatoes as possible.
Beat the remaining 1/2 cup of buttermilk and the egg together in the measuring jug. Fold the grated potatoes into the mashed potatoes and green onions. Fold in the buttermilk mixture, flour, and salt until incorporated. You should have a pretty stiff batter. You can add a bit more flour if needed.
Heat a large nonstick frying pan or griddle over medium heat. Add enough butter to lightly coat the bottom when melted. Drop 3 mounds (about 1/4 cup each) of the batter into the pan and flatten each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter.
You might call this a pre St. Patrick’s Day post, except here in Boston I’m a little bit late. St. Patrick’s Day celebrations start the weekend before March 17 because there just simply isn’t enough time to get in all the Irish-related festivities in just a day or two. We may not dye our river green the way Chicago does, but this is still the home of the Boston Celtics. Plus, we are geographically closer to Ireland than Chicago, so I think this qualifies us as more authentically Irish-American than our Midwestern cousins. Somehow.
I’ve only been to the St. Patty’s Day parade in South Boston once, right around the height of Riverdance mania and Southie-based “Good Will Hunting” winning an Oscar. It was fun with lots of kelly green shamrocks fluttering in the breeze, high stepping Irish dancers on flatbeds being towed by trucks, and waving Irish-American politicians. But once was enough, really. I mostly duck and cover on St. Patrick’s Day because the crowds rival those of New Year’s Eve.
Baking traditional Irish soda bread is a quieter, humbler way to celebrate the day. I think St. Patrick, who is said to have used the three-petaled shamrock to explain the Holy Trinity to the pagan Irish, might have approved of the breaking of bread as way to mark his contributions to his countrymen.
Irish soda bread starts to appear in the grocery stores in Boston a couple of weeks prior to the holiday, and these are usually raisin filled and sweet. Traditionalists take great umbrage with this since Irish soda bread was the hearty sustenance of hard working farm families who couldn’t afford things like sugar and dried fruit.
Flour is typically made from soft wheat in Ireland, so using a cake or pastry flour with lower levels of gluten will be the most similar to the flour used by traditionalists, but all-purpose flour works just as well. The Society for the Preservation of Irish Soda bread is very serious about defending tradition, and you can read more about what not to put in your Irish soda bread here.
“Real” Irish soda bread dough is simple, with just four ingredients. If you want to be even more “authentic,” you can bake it in a Dutch iron pot, or an iron skillet, similar to the bastible pot that was set directly on hot coals in place of an oven. The Society for the Preservation of Irish Soda Bread suggests baking the dough in the oven sandwiched between two cake pans. Or you can simply use a baking sheet.
The result is a dense, doughy bread with a crunchy crust and a stick-to-your-ribs interior, a perfect companion to corned beef and cabbage or Irish lamb stew. It’s so simple to bake, you won’t need to rely on the luck o’ the Irish to pull this off. Don’t forget, everyone is Irish on St. Patrick’s Day.
Traditional Irish soda bread
4 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt (any salt is fine; sea salt adds an extra crunch)
1-3/4 cups of buttermilk (or 1 tablespoon plus 1/2 teaspoon white vinegar and 1-3/4 cups milk)
If you are going to sour regular milk instead of using buttermilk, start this process first. Add the vinegar to a large measuring cup and then add the milk. Let rest 5-15 minutes.
Preheat oven to 425 degrees F.
Lightly grease and flour a 9-inch cake pan.
Sift together the flour, baking soda, and salt. Stir to combine. Create a well in the center and add the buttermilk or sour milk gradually, stirring until all the flour has been gathered into a sticky dough. If you have extra floury flakes, you may need to add a bit more milk.
Turn the dough onto a lightly floured surface and knead gently, 10 seconds or so (do not overknead or the dough won’t rise as much).
Set the rounded dough into the cake pan. Cut a cross into the top of the dough. Cover with another cake pan or pot of same size. If you don’t have cake pans, you can set the dough on a baking sheet.
Bake for 30 minutes, then remove the upper pan and bake for another 15 minutes until crust is just beginning to turn golden.
The bottom of the baked bread should have a hollow sound when tapped. Cover the warm bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
I like the easy way out. I’ll admit it. When I see a recipe so simple that even I think it might not work, I have to try it out. The temptation to create something wonderful from a minimum of effort is too great a lure. This must be why I copied down a recipe for blender lemon pie many years ago and filed it away. When I came across the recipe again in an old community cookbook, it was like fate calling me toward this simple idea. Then I saw a similar recipe in an even older community cookbook. And so my quest began for the perfect blender lemon pie. A few misses, but a couple of great hits got me where I wanted to go. I have now made this pie many times. At first for testing, but since I got it right, just ‘cause.
So, what is Blender Lemon Pie? Easy, that’s what. And lemony and sweet and tangy. In short, prepare a piecrust – in the spirit of taking the easy way, I buy mine. Place a lemon – a whole, seeded lemon – in the blended with the ingredients. Whizz, pour, bake, voila!
Now, there is a little secret. The lemon needs to have a thin skin, which can be kind of hard to figure out when buying them. Too much white pith makes the filling bitter. Look at the pointy end of the lemon – if it’s very elongated, there is likely to be a thick skin. If the skin feels tough and hard, as opposed to having some give when you press on it, it’s likely to be thick. You can poke through with your fingernail to see what you’re looking at. Buy a couple of lemons with appropriate skins. Cut into them and use the thinnest skinned one. I have also used the naturally thin skinned meyer lemons to great success.
Blender Lemon Pie
I happily use a store-bought rolled pie crust fit into a pie plate then blind-baked. This is all about easy.
1 9-inch pie crust
1 thin-skinned lemon (about 4 to 4-1/2 ounces)
1/2 cup water
1-1/2 cups sugar
3 tablespoons all-purpose flour
Pinch of salt
1/4 cup ( 1/2 stick) butter, melted
Preheat the oven to 350 degrees F.
Fit the pie crust into a 9-inch pie plate, trimming the edges as necessary. Line the crust with waxed paper and fill with beans or pie weights and blind bake the crust for 12 minutes until partially cooked. Set aside to cool.
When the crust is cool, cut the lemon into quarters lengthways, the cut each quarter in half. Carefully remove all seeds. Place the lemon in the carafe of a blender with the water and blend until smooth. Add the sugar, flour and salt and blend until combined, scraping down the sides of the blender as needed. Add the eggs and melted butter and blend until everything is smooth and completely combined.
Pour the filling into the pie crust and carefully transfer to the oven. Bake for 20 – 30 minutes until the pie is slightly puffed up and wobbles only a little. Remove from the oven, cool to room temperature and refrigerate covered with plastic warp until chilled, preferably overnight.
Related post: Southern Pecan Pie
Saint Patrick’s Day is just around the corner … hands-down my favorite holiday for eating corned beef, wearing green, and celebrating my Irish heritage.
Having already shared some delicious recipes for traditional corned beef and cabbage, Irish soda bread, and shepherd’s pie with you, I wracked my brain for some interesting twist on a corned beef and cabbage meal. And I’ve got just the thing … corned beef and cabbage egg rolls!
My Irish ancestors are probably rolling over in their graves. But this is quite possibly fusion cooking at its best. A simple filling of leftover corned beef, sauteed with very thinly sliced cabbage and carrot, gets rolled up in egg roll wraps and fried until crispy! Dip them in Thousand Island dressing or your favorite mustard for a fantastic day-after St. Patty’s Day treat!
Corned Beef and Cabbage Egg Rolls
Makes 4 Egg Rolls
1 cup leftover corned beef, chopped
2 cups cabbage and carrots, very thinly sliced (prepackaged cole slaw mix works well)
Salt and pepper
4-8 egg roll wraps (My grocery store sells them in the refrigerated produce section.)
Thousand Island dressing or mustard, for dipping
To prepare the filling: Heat about 1/2 tablespoon of vegetable oil in a pan over medium heat. Add the corned beef, cabbage, and carrots. Cook for 5-7 minutes, stirring frequently, until the cabbage is tender. Season with salt and pepper, to taste.
To assemble the egg rolls: Arrange an egg roll wrap with one of the points facing you. (If desired, you can layer two egg roll wraps, for a chewier egg roll.) Place a mound of the corned beef filling in the center of the wrap. Grab the point closest to you and wrap it up and around the filling. Then, grab each of the side points and fold them in towards the center. Brush the points with a bit of water to help them stick. Brush the top point with a little water, then continue rolling up towards the top point.
To cook: Heat about 1/2″-3/4″ vegetable oil in a pan over medium heat. Give it a few minutes to get good and hot. Carefully place a few of the egg rolls into the hot oil. They should sizzle when placed in the oil. Cook for 2-3 minutes on all sides, until golden brown and crispy. Drain on a paper towel before serving.