BBQ BRISKET EGG ROLLS

BBQ Brisket Egg Rolls image

This is a great dish to make the Sunday after you've had brisket. You can buy the egg roll wrappers at Whole Foods or your local Asian market. If you have leftover brisket, you could have this dish on the table in less than an hour. You can also buy premade brisket at your favorite market.

Provided by JJ Johnson

Time 45m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 pound homemade or store-bought smoked brisket, finely chopped
2 cups Gumbo Spice BBQ Sauce
Twelve 6-inch square egg roll wrappers
1 cup Sautéed Cabbage
Vegetable oil, for baking or deep-frying
1 tablespoon your favorite preblended gumbo spice mix
1 teaspoon kosher salt
2 cups ketchup
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce
3/4 cup dark brown sugar
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon minced fresh ginger
1 bird's-eye chile, seeded and minced
1 head cabbage, quartered and sliced (about 2 pounds)
Kosher salt and freshly ground black pepper

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.