Irish Egg Rolls

• 1 pound leftover homemade corned beef and cabbage (we like this recipe from Food Network Kitchen)
• 1/2 cup chopped cooked carrots
• Kosher salt and freshly ground black pepper
• 8 cups (2 quarts) peanut oil
• 8 large wonton wrappers
• 8 slices aged Swiss cheese
• Stout mustard, for dipping

1. Squeeze out any excess moisture from the cabbage and chop; shred the corned beef.
2. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
3. Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
4. Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling.
5. Wet the edges of the wrappers and roll to seal.
6. In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes.
7. Let drain on paper towels and serve hot with stout mustard for dipping!

beef, carrots, kosher salt, peanut oil, wonton wrappers, swiss cheese, stout

Taken from www.foodnetwork.com/recipes/jeff-mauro/irish-egg-rolls.html (may not work)