Jiggs dinner, done up spring roll style

For many Newfoundland folks, Jiggs dinner — a hearty combination of salt beef and vegetables like potatoes and cabbage — is a weekly tradition. But it's not often found in spring roll form.

Classic Newfoundland dish gets a modern spin this week on D is for Dinner

Petit Bill Bistro's "Jiggs Dinner" spring roll. (Randy Fitzpatrick)

For many Newfoundland and Labrador folks, Jiggs dinner — a hearty combination of salt beef and vegetables like potatoes and cabbage — is a weekly tradition. 

It's not usually found ensconced in a deep-fried spring roll, though.

That culinary omission hasn't stopped Randy Fitzpatrick, the owner of Petit Bill's Bistro and a Newfoundlander himself, from coming up with a Jiggs dinner-inspired appetizer — just in time for your New Year's Eve parties.

Fitzpatrick shared his recipe earlier this week on D is for Dinner. 

Jiggs dinner spring rolls


  • 4 large potatoes, peeled and quartered
  • 2 large carrots, peeled and quartered
  • 2 large parsnips, peeled and quartered
  • ½ head of cabbage, sliced
  • 1 pound salt beef, soaked and drained at least twice
  • 2 pounds roast turkey
  • 1 package of wonton wrappers/phyllo paper
  • butter
  • oil for deep frying


  1. Soak and drain the salt beef at least twice, three to four hours each time.
  2. Once the beef has properly soaked, boil with potatoes, carrots, parsnips and cabbage in a large pot until they've softened.
  3. Pull the meat off the roast turkey.
  4. Combine the turkey meat with the salt beef and boiled vegetables in a large bowl.
  5. Take the wonton wrappers or phyllo paper and place three to four layers on a buttered sheet of parchment paper.
  6. Take a half pound of the meat-and-vegetable mixture and spread it straight across the middle of the pastry, leaving about an inch or space on both ends.
  7. Roll up the pastry to make a large spring roll.
  8. Using a deep fryer set to 325 degrees Fahrenheit — or a large pot filled with sunflower oil — fry for four to six minutes or until golden brown.
  9. Remove the roll and pat dry with a paper towel. 
  10. Cut in half and serve with either partridgeberry compote or cranberry jam.