Corned Beef Egg Rolls
Add about 2 inches of Iberia avocado and sunflower oil into a heavy bottom skillet and heat to 350 F.
Add the egg white to a small bowl and set it aside.
Dice Iberia corned beef, the cheese and cabbage and combine them in a bowl.
Spread a few tablespoons of the filling in a horizontal line on each roll wrapper. Leave 1 inch on each side. Roll one corner slightly under the filling and brush the sides with the egg white. Fold the left and right corners in. Fold forward, brush the remaining side with the egg white and seal it.
Fry the egg rolls for a minute or two on each side until they turn golden brown.
Serve with Iberia Aioli and Hot Sauce.