Birria Egg Rolls
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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Servings: 20 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.
Notes
Time: Please note that the time listed on the recipe card is only the time that it takes to make the egg rolls. Making homemade birria meat is time consuming so be sure to plan ahead!
Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Reheating: 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!
Tried this recipe?Mention @andees_apron or tag #andeesapron!