Classic BBQ Beef Egg Rolls
Equipment
- Large skillet or deep fryer
- Mixing bowls
- Tongs
- Slotted spoon
- Paper towels
Ingredients
For the Filling
- 2 cups cooked shredded beef (brisket, chuck roast, or leftover BBQ beef)
- ½ cup barbecue sauce your favorite brand or homemade
- ½ cup shredded cheddar cheese
- ¼ cup diced red onion
- ¼ cup chopped cilantro optional
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the Egg Rolls
- 12 egg roll wrappers
- 1 egg beaten, for sealing
- Vegetable or peanut oil for frying
For Dipping Sauce
- ½ cup ranch dressing
- 2 tablespoons barbecue sauce
- 1 teaspoon hot sauce optional
Instructions
Prepare the Filling
- In a mixing bowl, combine the shredded beef, barbecue sauce, cheese, red onion, cilantro, smoked paprika, garlic powder, and black pepper. Mix well.
Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface, positioning it like a diamond. Place about 2 tablespoons of the beef mixture in the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with the remaining wrappers.
Heat the Oil
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Egg Rolls
- Fry 3–4 egg rolls at a time, turning occasionally, until golden brown and crispy (about 3–4 minutes per batch). Use a slotted spoon to transfer them to a paper towel-lined plate.
Make the Dipping Sauce
- In a small bowl, mix ranch dressing, barbecue sauce, and hot sauce (if using) until smooth.
Serve
- Enjoy the egg rolls hot with the dipping sauce!
