Directions

Braised Corned Beef

Preheat oven 250F. Rinse off the brisket, dry well and rub Canola oil all over the top and bottom. Heat a large cast iron skillet over med-high temp and sear both sides. Remove and let cool. Rub the brown sugar all over fat cap side and then place bacon strips all over the top, using toothpicks to secure. Arrange the onion all over the bottom of the Dutch oven and sprinkle all of the seasoning ingredients over the top.

Place the brisket in the center, fat/bacon side up and pour the Shoyu soy sauce over the top. Place the lid on top and adjust rack so the Dutch oven is centered in the oven. Cook for 3 1/2 hours (about 1 hour per pound). Remove and test for doneness. A fork should go easily into the center. Once tender, remove from oven and let cool in it's juices. 

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Thousand Island Dressing

Whisk all of the ingredients together, season with salt & pepper and refrigerate until ready to use.

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Filling

Fill a large skillet with tall sides with about 1/2 inch of water and season with some salt. Add the potatoes to one side of the pan and then the celery to the other side. Bring to a boil, reduce heat and simmer until vegetables are tender. Add the vegetables to a plate lined with paper towels and pat dry. 

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Wipe out the skillet and add the tablespoon of vegetable oil. Heat over medium high temperature and spoon the garlic on top of the oil. Cook 30-40 seconds and then add the cabbage. Start tossing the cabbage being sure to evenly disperse the garlic. Cook the cabbage until it starts to soften some, about 3-4 minutes. Once the cabbage starts to become shiny from the moisture, toss in the green onions, remove it from the heat and spread it out onto a large baking sheet to stop from steaming. Be careful not to overcook cabbage or it will release too much of it's juices. Cabbage should still have a little bite to it. 

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Once the cabbage is cooled enough to handle, add the miso and work it into the cabbage using your hands. Add the chopped chilis and mix in with 2 forks. Taste, then toss with 1-2 pinches of salt & black pepper. If the cabbage becomes too wet, gently squeeze out any excess water and then season again with some miso-to taste, if needed.

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Note: Keep the pack of egg roll wrappers in a large ziplock bag while assembling to prevent them from drying out.

Assembly: Using the tip of your finger, lightly rub some of the cornstarch slurry onto the perimeter of an egg roll wrapper. Add 3 strips of the potato, followed with 2 strips of celery, then top with some of the cabbage mixture. Arrange 2 more slices of the potato and 2 more slices of the celery on top and then roll it up. Repeat. 

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Frying

Add the oil to your deep fryer and heat to 350F. Once hot, fry the egg rolls in batches being sure not to overcrowd so temperature doesn't drop drastically. Cook each batch until golden brown and place on a plate lined with paper towels. Serve immediately with the Thousand Island sauce. Makes 12.

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Note: Egg rolls should be reheated and crisped back up in an air fryer.