Birria Egg Rolls

5 from 1 vote

These Birria Egg Rolls are the perfect appetizer. They balance spicy beef flavor, cheesy goodness, and an insanely good crispy texture from the egg roll wrapper.

Prep Time45

Cook Time6

Total Time6 45

Course: Appetizer

Cuisine: American, Asian, Mexican

Servings: people

Author: Derek Wolf

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

Chiles:

3 ancho chiles stemmed & seeded
3 guajillo chiles stemmed & seeded
2 tbsp Chipotle in Adobo
8-10 garlic cloves
2 cups of Water

Braising + Seasonings:

2-3 cups beef broth
1/2 white onion sliced
1.5 tablespoons mexican oregano
2 tablespoons black pepper
1 tablespoons sea salt
2 cinnamon sticks
2 bay leaves

Egg Rolls:

8-10 Egg Roll Wrappers
1.5 cups Jack Cheese shredded
Chopped Cilantro garnish
Diced Red Onions garnish
Frying Oil

Instructions

Birria:

Preheat your fire to medium high temperature (around 375F). Add a Dutch oven over the fire to preheat for 3-4 minutes.
Add your ancho chile, guajillo chile and garlic cloves to your Dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
Once simmered, pull the Dutch oven off of the heat. Add your sauteed chiles and your chipotle in adobo to a food processor (or use an immersion stick blender). Blend until completely smooth. Pour your paste into a bowl.
Slather your chuck roast pieces with FYR BLK Sauce and liberally season with salt, pepper and garlic powder.
Place them in the Dutch oven along with the chile paste, beef broth and all of the seasonings.
Cover and let simmer over medium-high heat until the beef is fork-tender (about 4-5 hours). Skim any fat off of the top, as needed, throughout the cooking process.
Once the beef is tender, pull it off and dispose of the bay leaves, onions and cinnamon sticks.
Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl.
Begin to shred your beef then place in the fridge to cool for 30 minutes.

Egg Rolls:

In a bowl, add your cooled shredded beef and shredded cheese. Mix thoroughly.
Lay out an egg roll wrapper and place a scoop of the beef mixture in the center.
Wet the outer edges of the wrapper with water, then roll and fold into an egg roll.
Preheat some frying oil to 350F in a cast iron pan and add your egg rolls to cook for 1-2 minutes per side. Once golden brown and crispy, pull off and let cool.
Serve with the consume topped with chopped cilantro and diced red onions. Enjoy!

Video

Notes

Perfect egg roll tips

Don't Overstuff: While it's tempting to pack in as much filling as possible, overstuffing can lead to messy egg rolls that are difficult to roll and cook evenly.

Fry to Perfection: Make sure the oil is hot enough (use your thermometer) so that the egg rolls cook quickly without absorbing too much oil and avoid burning.

Nutrition