Smoked Beef Brisket Egg Rolls

2 from 1 vote

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!

Course Appetizer

Cuisine American, BBQ

Keyword Beef Brisket, Egg rolls

Prep Time 10

Cook Time 20

Servings

Calories 327kcal

Preheat the oven to 400 degrees F.
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.

One Brisket Egg Roll Per Serving