Best Bbq Brisket Egg Rolls Recipes

CRISPY BEEF EGG ROLLS

Steps:

• Place 1 egg roll wrapper on a work surface. Point the egg roll corner towards you, then place 1-ounce of chopped brisket on top of the egg roll sheet. Brush the top 2/3rds of the wrapper with water, fold up bottom corner over beef and then fold in side corners and continue rolling until the egg roll is formed. Repeat process with all remaining wrappers..
• Fry egg rolls in 350 degree F vegetable oil until crispy golden brown. Cut on bias. Place on plate, drizzle with BBQ Sauces.

BBQ BRISKET EGG ROLLS

Steps:

• In a large bowl, combine the brisket and about 1/2 cup of the barbecue sauce. Make sure there is enough sauce to moisten the meat but not overly saturate it.
• Lay each egg roll wrapper flat on a clean, dry work surface. Evenly fill the center of each wrapper with about 2 tablespoons of the brisket mixture and 1 tablespoon of the cabbage. Leave a 1/2-inch border around the edges of the wrapper.
• Using your finger, moisten the top portion of the wrapper with water.
• Starting at the bottom, fold the lower portion of the wrapper over the brisket filling. Tuck in each of the sides, as you would wrap a burrito. Continue rolling up from the bottom. Press to seal the moistened wrapper edge to the roll. Turn over to keep the seal at the bottom.
• To bake the egg rolls: Preheat the oven to 350 degrees F.
• Heat 1/4 cup of the oil in a large sauté pan. Working in batches, brown the egg rolls, turning to cook them evenly in the hot oil, about 2 minutes per batch. Transfer them to a wire rack set over a baking sheet. Once all the egg rolls are browned, transfer the rack and baking sheet to the oven and bake for about 10 minutes, until heated through.
• To deep-fry the egg rolls: Fill a large Dutch oven halfway with oil and heat it to 350 degrees F. Working in batches of four, and returning the oil to 350 degrees F before each batch, fry the egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels.
• Serve the egg rolls with extra BBQ sauce on the side.
• Whisk together all the ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Remove from the heat and let cool before using. Cover and refrigerate for up to 1 week. Makes 3 cups.
• Heat a large sauté pan over medium-high heat, then add the oil. When the oil is hot, add the onion and sauté to soften slightly, about 2 minutes. Stir in the ginger and chile. Cook for an additional 2 minutes.
• Add the cabbage and salt and pepper to taste and stir to combine. Reduce the heat to medium and sauté for 10 to 15 minutes, stirring occasionally and adding a touch of water if the pan is too dry. Cook until the cabbage is tender and begins to caramelize. Season to taste. Makes about 4 cups.