Dublin Coddle Egg Rolls with Mustard Caper Sauce

Dublin Coddle Egg Rolls with Mustard Caper Sauce

Sip + Sanity | Linda Feller

Dublin coddle egg rolls are a fun and delicious way to serve up a hearty and comforting traditional Irish dish. Perfect for your St. Patrick’s Day party or as anytime appetizer for your meat + potato loving guests!

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Appetizer

Irish

egg rolls

166 kcal

Ingredients

4 slices center cut bacon
4 links pork sausage, removed from casings
1 tablespoon olive oil
1 leek, tough green leaves removed, cut into half moons, rinsed and drained
1 pound russet potatoes, peeled and diced
¼ cup chicken or vegetable broth
1 tablespoon fresh thyme, chopped
2 tablespoon fresh flat-leaf parsley, chopped
kosher salt + fresh ground black pepper
1 package egg roll wrappers, about 20

Mustard Caper Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 tablespoon dry vermouth, or white wine
¾ cup milk
1½ tablespoon coarse grain mustard
2 tablespoon capers

Instructions

Make the Filling

In a large non-stick or cast iron skillet over medium heat, crisp the bacon. Remove the bacon to drain on a paper towel. Pour off the rendered fat leaving just a coating in the pan. Once cook, crumble the bacon but leave aside.
Add the sausage to the pan. As it cooks, break the meat apart with a wooden spoon or spatula to resemble crumbles. Once cooked, remove the sausage to a dish with a slotted spoon.
If needed, add the olive oil and leeks to the pan. Season with salt + pepper and cook for about 3 minutes to soften up, but without adding too much color.
Add the diced potatoes and toss it all together. Add the broth, cover and cook for 5 minutes until the potatoes are tender, but not mushy.
Add the sausage and bacon back to the pan along with the thyme and parsley. Give everything a good stir. Taste for seasoning and remove from the burner.

Assemble the Egg Rolls

Fill a small bowl with water and set next to your work area. This will be used to glue the egg rolls shut.
Place one wrapper on your work surface so it resembles a diamond shape. Measure out a scant ¼ cup of filling in to the center of the wrapper. Dip your finger into the water and wet the two edges the wrapper furtherst away from you (the top of the diamond).
Fold the bottom of the diamond up and over the filling, tucking the wrapper around the filling as you pull it snug.
Fold in the right and left sides of the diamond to create a tight bundle. Finally, roll the egg roll away from you toward the top of the diamond. Set the finished rolls aside on a sheet pan. If you’re concerned about the wrappers drying out, cover the rolls with a damp tea towel.

Crisp the Egg Rolls

Air Fryer: Working in batches, spritz the egg rolls with a bit of cooking spray and place them in the air fryer basket. Cook them at 390F for 10 to 12 minutes, flipping them over halfway through.
Oven Fry: Bake them at 425F for 15 to 20 minutes, flipping them over halfway through.

Make the Mustard Caper Sauce

Melt 1 tbsp of butter in a small saucepan. Add 1 tbsp of flour and whisk for 1 minute. Add half the milk and 2 tablespoons of dry vermouth or white wine, stirring constantly until it’s incorporated and smooth. Add the remaining milk, mustard and capers and cook for another minute or two until it thickens and coats the back of a spoon.

Notes

Assemble the egg rolls earlier in the day and keep them covered with a damp cloth in the fridge until you are ready to cook them.
Freeze cooked egg rolls and store them in an air tight container. Thaw overnight and warm them up in a 350F degree oven for up to 15 minutes.

Nutrition

air fryer, game day, oven, st. patrick's day, stove top

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