Crispy Brisket Egg Rolls with Leftover Brisket Recipe
These Smoked Beef Brisket Egg Rolls with pimento cheese are by far one of my favorite leftover brisket recipes and soon you will know why!
Sometimes you have bigger eyes than your stomach and you're left with a little bit of leftover brisket.
Fear not that leftover brisket won't go to waist in this super easy Beef Brisket Egg Roll Recipe
Tender chopped beef brisket combined with creamy pimento cheese is a crispy egg roll wrapper makes this a leftover brisket recipe that you'll want to make over and over.
Once your brisket is chopped or shredded mix it with 2 tbsp of bbq sauce and 1 tsp of your favorite dry rub then set aside.
Layout 4 egg roll wrappers on a clean work surface then place a dollop (about 1 tbsp) of pimento cheese in the center of the egg roll wrapper then top with about 2 oz of chopped brisket. make sure the filling is evenly placed in the center of the egg roll then lightly brush the edges with water to seal the egg rolls
Fold in the 2 side corners and seal the edges then take the corner closest to you and fold over the brisket and pimento cheese. Gently form the egg roll making sure the filling is evenly distributed then finish rolling up tightly making sure the top corner is on the bottom of the egg roll
Heat a cast iron skillet over medium heat with just enough avocado oil to coat the skillet. Place the brisket egg rolls sealed side down and cook for about 3 minutes until golden brown. Carefully give the egg rolls a quarter turn and cook for about 2 minutes per side until all sides are crispy.
Place the skillet in the oven and cook for about 6-8 minutes to make sure the egg rolls are warmed all the way though. Let rest for about 5 minutes on paper towels to absorb excess grease and cool.
Cooking Tips and Variations
Storage: you can roll the brisket egg rolls out ahead of time but make sure they are not touching or they will stick together. Make sure they are stored in a sealed container. I don't recommend freezing the egg rolls
Cheese Variations: You can defiantly use this fantastic homemade Pimento Cheese recipe or by a store bought version. You can also substitute any shredded cheese you prefer.
Cooking Methods: instead of pan fry you can also dee fry brisket egg rolls at about 350 degrees F. for 5-6 minutes until golden. If you want to make these in an air fryer be sure to spray the egg rolls on all sides with cooking spray then air fry at 400 degrees F for 15-20 minutes flipping half way.
Cooking Tip: Make sure the egg rolls are cold before cooking. after you roll them up place them in the freezer for 10-15 minutes. this will help prevent blow outs when they cook as well as giving the egg roll time to seal better.
Once your brisket is chopped or shredded mix it with 2 tbsp of bbq sauce and 1 tsp of your favorite dry rub then set aside.
Layout 4 egg roll wrappers on a clean work surface then place a dollop (about 1 tbsp) of pimento cheese in the center of the egg roll wrapper then top with about 2 oz of chopped brisket. make sure the filling is evenly placed in the center of the egg roll then lightly brush the edges with water to seal the egg rolls
Fold in the 2 side corners and seal the edges then take the corner closest to you and fold over the brisket and pimento cheese. Gently form the egg roll making sure the filling is evenly distributed then finish rolling up tightly making sure the top corner is on the bottom of the egg roll
Heat a cast iron skillet over medium heat with just enough avocado oil to coat the skillet. Place the brisket egg rolls sealed side down and cook for about 3 minutes until golden brown. Carefully give the egg rolls a quarter turn and cook for about 2 minutes per side until all sides are crispy.
Place the skillet in the oven and cook for about 6-8 minutes to make sure the egg rolls are warmed all the way though. Let rest for about 5 minutes on paper towels to absorb excess grease and cool.
