Ingredients:

  • 1 lb (450g) cooked corned beef, diced
  • 1 medium head of green cabbage (about 1.5 lbs or 680g), shredded thinly
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) vegetable oil
  • 1/4 cup (60ml) beef broth
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
  • Salt to taste
  • 12 spring roll wrappers (approx. 8-inch diameter)
  • 1 egg, beaten
  • Vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise
  • 2 tbsp (30ml) whole grain mustard
  • 1 tbsp (15ml) Guinness stout
  • 1 tsp honey
  • 1/4 tsp black pepper

Instructions:

  1. Sauté onion and garlic in oil until softened. Add shredded cabbage, beef broth, apple cider vinegar, caraway seeds, and pepper. Cook until cabbage is tender but still slightly crisp, stirring occasionally. Season with salt to taste.
  2. Stir in diced corned beef to the cabbage mixture. Cook for a few minutes until heated through. Remove from heat and let cool slightly.
  3. Place a spring roll wrapper on a clean surface. Place a small amount of the corned beef and cabbage filling in the center of the wrapper. Fold in the sides, then roll up tightly, sealing the edge with beaten egg.
  4. Heat oil in a deep pot or Dutch oven to 350°F (175°C). Fry spring rolls in batches until golden brown and crispy on all sides, about 2-3 minutes per side.
  5. Remove spring rolls from the oil and place on paper towels to drain excess oil.
  6. In a small bowl, whisk together mayonnaise, whole grain mustard, Guinness stout, honey, and pepper until smooth.
  7. Serve the hot spring rolls immediately with the Guinness mustard dipping sauce.