Your taste buds are about to do a mariachi dance because we’re grilling up the most epic Birria Egg Rolls you’ve ever tasted. Tender and spicy shredded beef plus oozy melted cheese in a crunchy egg roll wrapper? Yes, please! Beef Birria tucked inside the crispy goodness of Chinese egg rolls is so freakin’ delicious!
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Table of Contents
- Why You’ll Love Delicious Birria Egg Rolls
- Birria Egg Rolls Ingredients
- This sauce is FYR!
- How to Make Birria Egg Rolls
- Perfect egg roll TIPS
- What to Serve with Birria Egg Rolls
- More Latin American Inspired Recipes
- How to Store Leftovers & Reheating Steps
- FAQs
- Flavor X Fire & FOOD X Fire
- Birria Egg Rolls Recipe
Why You’ll Love Delicious Birria Egg Rolls
Birria originated in the state of Jalisco in western Mexico, near Guadalajara. That’s the same city that gave us tequila and mariachi music, so you know anything with birria meat is gonna be good! Variations of birria are everywhere now and have thus made a permanent home in my backyard cooking.
I love birria, and have made it a plethora of times. It goes great on everything from fries to potatoes, added to burgers or even stuffed in a grilled cheese sandwich! However, my favorite of all has to be Quesabirria Tacos!
Birria is popular for good reason: the tender and spicy meat is a great way to elevate tacos, quesadillas and burritos. In other words, when you slow-cook beef with chili peppers and spices, something magical happens.
Additionally, Birria Egg Rolls can be paired with some Smoked Chorizo Queso and BBQ Wings to make a delicious appetizer table for game day or your next gathering. Skip to the recipe card or keep scrolling to find out what ingredients you’ll need to pull this dish together.
Birria Egg Rolls Ingredients
- Beef – Firstly, these tasty appetizers start with a whole chuck roast, sliced and seasoned with kosher salt, black pepper and garlic powder. My FYR BLK Hot Sauce kicks up the heat index!
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- Chili Paste – The signature birria flavors in the water-based paste come from charred ancho and guajillo chiles and garlic, which are then combined with chipotle in adobo.
- Braising Liquid – Beef broth is infused with deep flavor from white onion, Mexican oregano, black pepper, sea salt, cinnamon and bay leaves. After braising, the seasoned broth is strained and used for dipping.
- Other Recipe Essentials – Finally, to complete this recipe, you’ll need to grab some egg roll wrappers, jack cheese, cilantro, a red onion and frying oil.
How to Make Birria Egg Rolls
Birria
Alright, let’s get cooking! First up, birria. Add your Cowboy Charcoal and get your grill’s fire up to medium-high heat, roughly 375 degrees F. Grab your Dutch oven and let it warm up over the fire for a few minutes.
Next, toss into the Dutch oven your ancho and guajillo chiles, along with those garlic cloves. Let them get a nice char, about 30-45 seconds per side. Next, pour in some water and let everything simmer over the fire for about 7-8 minutes. When that’s done, take the Dutch oven off the heat.
Next, grab a food processor (or immersion stick blender). Combine the sautéed chiles with some chipotle in adobo. Blend until it’s all nice and smooth, before pouring the spicy paste into a bowl.
Chuck Roast
Now onto the beef. Slather the sliced chuck roast with FYR BLK Sauce and season it with salt, pepper, and garlic powder. Get that Dutch oven back on the fire. Sear off each side of the beef until it’s nice and browned.
Next, add the chile paste, beef broth and seasonings. Cover everything up. Let the seasoned broth simmer over medium-high heat until it is fork-tender, which could take up to 4-5 hours.
When the beef is easily shredded, take it out of the braising liquid. Remove the bay leaves, onions, and cinnamon sticks. Strain the braising sauce until it’s nice and clean. Then pour it into a new bowl to make a flavorful consomé for dipping.
Start shredding your beef and place it in the fridge to cool for about 30 minutes.
Birria Egg Rolls
Alright, finally onto those egg rolls! Grab your cooled shredded beef and shredded cheese, and mix them in a bowl. Lay out an egg roll wrapper and spoon some of the beef mixture into the center. Wet the edges with water, then roll and fold it into an egg roll.
Heat some frying oil to about 350 degrees F in a cast iron pan. Carefully add your egg rolls to cook for 1-2 minutes per side until they’re golden brown and crispy. Once they’re done, take them out, and then set them on a paper towel. Let them cool for a bit.
For another epic egg roll recipe, check out my Jalapeno Popper Egg Rolls.
Perfect egg roll TIPS
Don’t Overstuff: While it’s tempting to pack in as much filling as possible, overstuffing can lead to messy egg rolls that are difficult to roll and cook evenly.
Fry to Perfection: Make sure the oil is hot enough (use your thermometer) so that the egg rolls cook quickly without absorbing too much oil and avoid burning.
What to Serve with Birria Egg Rolls
Now that the egg rolls are ready, go ahead and serve them up with that reserved dipping sauce. Sprinkle on some chopped cilantro and diced red onions into the sauce and over the rolls.
To create a Mexican feast to go with the tastiest egg rolls ever, consider making some Mexican rice, refried black beans, guacamole, and fresh salsa. A fresh green salad would be the perfect complement to the deep-fried egg rolls.
More Latin American Inspired Recipes
How to Store Leftovers & Reheating Steps
To store leftover birria egg rolls safely, allow them to cool to room temperature before wrapping them tightly in aluminum foil or placing them in an airtight container. Refrigerate them for up to 3-4 days. If freezing, ensure they are tightly wrapped to prevent freezer burn, and they can last for 1-2 months.
When ready to reheat frozen egg rolls, let them unthaw in the refrigerator, then warm them in the grill, oven or air fryer at 350 degrees F for 10 minutes or until heated through. Always check the internal temperature to ensure the beef reaches 165 degrees F before serving.
FAQs
Yes! You can assemble them, wrap them tightly, and then store them in the refrigerator until you’re ready to cook them. Alternatively, you can also freeze them for longer-term storage. Just make sure to thaw them before reheating.
Absolutely! While traditional birria egg rolls typically contain shredded beef cooked in a spicy broth, you can customize the filling. Experiment with different meats such as chicken or pulled pork.
Birria egg rolls pair well with a variety of dipping sauces. A creamy avocado crema made with sour cream provides a cooling contrast. Experiment with different sauces to find your favorite combo!
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Birria Egg Rolls
Ingredients
Beef:
- 1 Whole Chuck Roast cubed
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- FYR BLK Hot Sauce
Chiles:
- 3 ancho chiles stemmed & seeded
- 3 guajillo chiles stemmed & seeded
- 2 tbsp Chipotle in Adobo
- 8-10 garlic cloves
- 2 cups of Water
Braising + Seasonings:
- 2-3 cups beef broth
- 1/2 white onion sliced
- 1.5 tablespoons mexican oregano
- 2 tablespoons black pepper
- 1 tablespoons sea salt
- 2 cinnamon sticks
- 2 bay leaves
Egg Rolls:
- 8-10 Egg Roll Wrappers
- 1.5 cups Jack Cheese shredded
- Chopped Cilantro garnish
- Diced Red Onions garnish
- Frying Oil
Instructions
Birria:
- Preheat your fire to medium high temperature (around 375F). Add a Dutch oven over the fire to preheat for 3-4 minutes.
- Add your ancho chile, guajillo chile and garlic cloves to your Dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
- Once simmered, pull the Dutch oven off of the heat. Add your sauteed chiles and your chipotle in adobo to a food processor (or use an immersion stick blender). Blend until completely smooth. Pour your paste into a bowl.
- Slather your chuck roast pieces with FYR BLK Sauce and liberally season with salt, pepper and garlic powder.
- Place them in the Dutch oven along with the chile paste, beef broth and all of the seasonings.
- Cover and let simmer over medium-high heat until the beef is fork-tender (about 4-5 hours). Skim any fat off of the top, as needed, throughout the cooking process.
- Once the beef is tender, pull it off and dispose of the bay leaves, onions and cinnamon sticks.
- Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl.
- Begin to shred your beef then place in the fridge to cool for 30 minutes.
Egg Rolls:
- In a bowl, add your cooled shredded beef and shredded cheese. Mix thoroughly.
- Lay out an egg roll wrapper and place a scoop of the beef mixture in the center.
- Wet the outer edges of the wrapper with water, then roll and fold into an egg roll.
- Preheat some frying oil to 350F in a cast iron pan and add your egg rolls to cook for 1-2 minutes per side. Once golden brown and crispy, pull off and let cool.
- Serve with the consume topped with chopped cilantro and diced red onions. Enjoy!
Notes
Perfect egg roll tips
Don’t Overstuff: While it’s tempting to pack in as much filling as possible, overstuffing can lead to messy egg rolls that are difficult to roll and cook evenly. Fry to Perfection: Make sure the oil is hot enough (use your thermometer) so that the egg rolls cook quickly without absorbing too much oil and avoid burning.Nutrition
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