Asian and Mexican Cuisine all “rolled” into one?! (Punny, hehe.) Yes please!! If you made the Birria de res Beef y Consome, from one of my previous posts, and you didn’t make it for a large crowd, there is a chance that you have a ton left. That’s okay! It makes it more fun that way, to get crafty with your leftovers. Not only did these leftovers get a complete makeover, but these could even be served with a group of friends, and blow them away. I hope you enjoy these as much as I did!
Birria Egg Rolls
Ingredients
- Pack of Egg Roll Wrappers
- Beef Birria (See Recipe)
- Shredded Mozzarella Cheese
- Consome (See Recipe)
- Diced Onion
- Chopped Cilantro
- Shredded Red Cabbage
- Oil for frying – Canola or Vegetables
Instructions
- Lay out egg roll wraps one at a time, or atleast seperately. Add in little bits of beef, cheese, onion, cilantro, and red cabbage.
- Wet fingers (you may need to do this several times) and wet all edges of the wrap.
- Take vertical lsides and fold in just to beginning of filling.
- Take top of the horizontal side and fold towards you and tuck in a bit when its folder over the filling.
- Roll up rest of egg roll. Set aside and repeat.
- Put oil in cast Iron, to fill a little more, than half the pan and heat to 350 degrees.
- Fry Egg rolls in batches, I was able to fit in 5 at a time. About 6 minutes, flipping half way through until golden and crispy all over.
- Set on plate lined with paper towels.
- Sprinkle onion, cilantro, and red cabbage into consome.
- Serve egg rolls with consome. Dip in and enjoy!
