BBQ Brisket Egg Rolls
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 280
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 28 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 782 mg
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 280
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 28 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 782 mg
Ingredients
Gumbo Spice BBQ Sauce:
Sautéed Cabbage:
Directions
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- 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.
Gumbo Spice BBQ Sauce:
- 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.
Sautéed Cabbage:
- 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.
Cook’s Note
Cover the egg roll wrappers with damp paper towels or a dish cloth while they’re waiting to be filled. This will keep the wrappers from drying out. If you are deep-frying your egg rolls, it is extremely important that the wrappers are sealed well, so they do not fall apart while frying.
