If you're looking for a delicious appetizer for your next party, look no further than these Birria Egg Rolls! The marriage of Mexican and Asian dishes may seem a little unexpected at first but this fusion of flavors is a true masterpiece. This dish combines the comforting flavors of birria with the crispy, golden shell of an egg roll.
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What is Birria?
Birria is a traditional and very popular Mexican dish typically made with beef. It is slow cooked in broth until tender. The meat marinates throughout the cooking process in a mixture of dried chili peppers, garlic, spices, and vinegar. The resulting dish is succulent, aromatic, and bursting with flavor.
How This Dish Came About
Birria definitely had a moment last year and blew up on social media and for good reason! To be honest, I had never had birria until about a year and a half ago when my boyfriend introduced me to it. Not long after, it seemed like all I saw on social media was birria and different twists on the classic quesabirria tacos. I've made birria a couple times since then and wanted to put my own twist on the dish. The result are these delicious birria egg rolls!
Ingredients
Birria Meat and Consommé: Birria can take a while to make so I recommend making this in advance if you plan to make birria the traditional way. However, if you are short on time and have an instant pot, this is a great recipe for instant pot birria as well and saves you a lot time! With that being said, I have made both of these recipes and preferred the taste of the more traditional recipe.
Red Onion: This will go inside the egg rolls. I like red onion with birria but some people like to use yellow or sweet onions so feel free to adjust for your preference.
Cilantro: I absolutely love cilantro and put it in a lot of the dishes that I make! However, if you're someone who can't stand it, it's fine to omit it from the dish.
Monterey Jack Cheese: I used Monterey jack cheese when I made these. However, you can use alternatives such as Oaxaca or a Mexican blend.
Egg Roll Wrappers: You can usually find these near the produce section in your grocery store or you can make them homemade.
Step By Step Instructions
Step 1: Lay out 1 egg roll wrapper in a diamond shape. Place approximately 2-3 tablespoon of birria meat slightly above the bottom corner of the egg roll wrapper and spread it into a line. Sprinkle 1-2 teaspoon of chopped red onion and cilantro over the meat followed by about 1 tablespoon of cheese.
Step 2: Wet the corners of the egg roll wrapper so it will seal to itself when you roll it. Fold it as described on the packet. Start by folding up the bottom corner, followed by the two sides and then roll over the top corner. Set aside and continue this process with the rest of the egg roll wrappers.
Step 3: Begin heating oil in a fryer to 350℉. Once the oil is heated, lay out the egg rolls in your frying basket and drop them into the oil to fry for about 5 minutes or until golden brown. Continue cooking in batches until you have cooked all of your egg rolls. Once each batch is cooked, dump onto a plate or in a bowl that is lined with a paper towel so it can soak up some of the grease from frying.
You can optionally brush the outside of the egg rolls with consommé before dropping them into the oil to get a little extra flavor and a darker color on your egg rolls. However, don't do this until right before you fry them otherwise your egg roll wrappers will get too wet and sticky.
Step 4: Allow the egg rolls to cool a bit before serving with consommé.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
I recommend reheating these in an air fryer if you have one. If you do not, you can reheat in the oven or microwave. Please note that as the eggrolls are stored, they will lose their crispiness so I recommend to eat them right away rather than storing them if you can help it!
Yes and no. I recommend making the birria the day before and then storing it in the refrigerator. This will save you a lot of time! However, I don't recommend making the actual egg rolls in advance because they may get soggy.
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📖 Recipe
Birria Egg Rolls
Equipment
Ingredients
- 1 ½ lbs birria meat plus consommé
- 1 red onion finely chopped
- 1 bunch cilantro chopped
- 2 c monterey jack cheese
- 20 egg roll wrappers
- vegetable oil for frying
Instructions
- Lay out 1 egg roll wrapper in a diamond shape. Place approximately 2-3 tablespoon of birria meat slightly above the bottom corner of the egg roll wrapper and spread it into a line. Sprinkle 1-2 teaspoon of chopped red onion and cilantro over the meat followed by about 1 tablespoon of cheese.
- Wet the corners of the egg roll wrapper so it will seal to itself when you roll it. Fold it as described on the packet. Start by folding up the bottom corner, followed by the two sides and then roll over the top corner. Set aside and continue this process with the rest of the egg roll wrappers.
- Begin heating oil in a fryer to 350℉. Once the oil is heated, lay out the egg rolls in your frying basket and drop them into the oil to fry for about 5 minutes or until golden brown. Continue cooking in batches until you have cooked all of your egg rolls. Once each batch is cooked, dump onto a plate or in a bowl that is lined with a paper towel so it can soak up some of the grease from frying.You can optionally brush the outside of the egg rolls with consommé before dropping them into the oil to get a little extra flavor and a darker color on your egg rolls. However, don't do this until right before you fry them otherwise your egg roll wrappers will get too wet and sticky.
- Allow the egg rolls to cool a bit before serving with consommé.
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