Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Birria Egg Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 51 reviews

  • Author: Emma
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings

Description

These Birria Egg Rolls combine the rich, spicy flavors of slow-cooked birria beef with the crispy, cheesy goodness of crispy egg roll wrappers. Perfect as an appetizer, they offer a delightful fusion of Mexican and Asian-inspired tastes and textures.

Ingredients

Beef:

  • 1 Whole Chuck Roast, cubed
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • FYR BLK Hot Sauce (amount as desired for slathering)

Chiles:

  • 3 Ancho Chiles, stemmed & seeded
  • 3 Guajillo Chiles, stemmed & seeded
  • 2 tbsp Chipotle in Adobo
  • 8-10 Garlic Cloves
  • 2 cups Water

Braising + Seasonings:

  • 2-3 cups Beef Broth
  • 1/2 White Onion, sliced
  • 1.5 tbsp Mexican Oregano
  • 2 tbsp Black Pepper
  • 1 tbsp Sea Salt
  • 2 Cinnamon Sticks
  • 2 Bay Leaves

Egg Rolls:

  • 8-10 Egg Roll Wrappers
  • 1.5 cups Jack Cheese, shredded
  • Chopped Cilantro (for garnish)
  • Diced Red Onions (for garnish)
  • Frying Oil (enough for frying at 350°F)

Instructions

  1. Char the Chiles and Garlic: Preheat a Dutch oven over medium-high heat (around 375°F) for 3-4 minutes. Add ancho chiles, guajillo chiles, and garlic cloves, charring each side for 30-45 seconds. Add 2 cups of water and simmer for 7-8 minutes.
  2. Prepare Chile Paste: Remove the Dutch oven from heat. Transfer the chiles, garlic, and chipotle in adobo to a food processor or immersion blender and blend until smooth. Pour the chile paste into a bowl.
  3. Season the Beef: Slather the cubed chuck roast with FYR BLK Hot Sauce, then season liberally with kosher salt, black pepper, and garlic powder.
  4. Braise the Beef: Place the seasoned beef in the Dutch oven along with the chile paste, beef broth (2-3 cups), sliced onion, Mexican oregano, black pepper, sea salt, cinnamon sticks, and bay leaves. Cover and simmer over medium-high heat for about 4-5 hours until the beef is fork-tender, skimming off any fat during cooking.
  5. Strain and Shred: Remove bay leaves, cinnamon sticks, and onions. Strain the braising liquid to create a clear consommé and set aside. Shred the cooked beef and refrigerate for 30 minutes to cool.
  6. Prepare Egg Roll Filling: In a bowl, combine the cooled shredded beef with shredded jack cheese, mixing thoroughly.
  7. Assemble Egg Rolls: Lay out an egg roll wrapper, place a scoop of beef-cheese mixture in the center, wet the edges of the wrapper with water, then roll and fold into an egg roll shape.
  8. Fry the Egg Rolls: Heat frying oil in a cast iron pan to 350°F. Fry the egg rolls for 1-2 minutes per side until golden brown and crispy. Remove and let drain slightly on paper towels.
  9. Serve: Serve the crispy egg rolls alongside the warm consommé, garnished with chopped cilantro and diced red onions. Enjoy immediately.

Notes

  • Use a thermometer to maintain the frying oil at 350°F for the best crispy texture.
  • Adjust the amount of FYR BLK Hot Sauce to your preferred spice level when seasoning the beef.
  • The consommé is perfect for dipping and enhances the egg rolls’ flavor.
  • Make sure the beef is fully cooled before mixing with cheese to prevent melting the cheese prematurely.
  • Leftover consommé can be refrigerated and used as a flavorful broth or dipping sauce.
  • Prep Time: 45 minutes
  • Cook Time: 6 hours
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American, Asian, Mexican

Find it online: https://cookinginspirations.com/birria-egg-rolls-recipe/