Birria Egg Rolls are crispy fried eggrolls stuffed with savory beef birria and melty cheese. Serve this mouthwatering appetizer with birria consome sauce for dipping.
Birria egg rolls are a delicious fusion of Mexican birria tacos and Chinese egg rolls. It's a yummy way to repurpose leftover meat from Quesabirria Tacos. Whether you serve it as a snack, side dish, lunch, or appetizer, one thing is for certain; you HAVE to dunk it in this smoky Birria Consome!
This unique twist on the quesabirra phenomenon reminds me of another tasty fusion of Mexican and Asian cuisines: the popular Birria Ramen. It's another way to put leftover beef birria to good use!
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Ingredients
This recipe relies on leftover birria tacos so the list of ingredients is super simple. Beef birria is chuck roast slow cooked until tender and infused with bold chile flavor.
But if you don't have birria, this recipe is worth making a fresh batch. Then grab some egg roll wrappers from the produce section of your local grocery store, and get to rolling!
- Vegetable oil
- Egg roll wrappers
- Birria meat (prepared and shredded beef)
- Oaxaca or shredded Mozzarella cheese
- Chopped cilantro
- Diced onions
- Water in a bowl to help close wrappers
See recipe card for quantities.
How to Make Birria Egg Rolls
Heat the oil to 350°F in a large skillet or deep fryer.
Then place one egg roll wrapper down on a clean, dry surface. Ensure the pointed corner of the wrapper is facing towards you in the shape of a diamond.
Place a couple of tablespoons of the beef birria towards the center of the egg roll wrapper. Now place a tablespoon of the shredded cheese. Then, sprinkle on a little bit of the cilantro and the onions.
Fold the corner that is closest to you, over the meat and cheese mixture and press and pull it towards you as you begin to roll.
Then fold each side in towards the center of the wrapper, and continue rolling.
Be sure to keep the roll as tight as possible. If the wrapper tears a little, you can finish rolling, and then roll it into another wrapper (so double wrap the rolls).
Once you get toward the top point, dip your fingertips in the water and run your fingers along the top edges of the wrapper. Then close it tight to seal. Continue rolling all of the egg rolls until you are out of filling.
Add the egg rolls into the hot oil. Be careful not to splash the oil.
Fry the egg rolls on each side for 2-4 minutes, or until they are golden brown.
Remove them from the hot oil and set them on a bed of paper towels, or a cooling rack to drain the excess grease.
Continue frying the egg rolls until they are all cooked through. Serve with your favorite salsa, and consome for dipping!
Hint: Do not overcrowd the skillet or deep fryer. Fry the birria egg rolls in batches if necessary because overcrowding the skillet can lead to soggy egg rolls.
Substitutions & Variations
- Meat - Instead of beef, you can use chicken, like these Chicken Birria Quesatacos.
- Cheese - Use your preferred cheese for birria egg rolls. Cheddar and Monterey jack are great substitutes. If you prefer dairy-free rolls, omit the cheese entirely.
- Wrappers - For a lighter crisp, use spring roll wrappers to make birria spring rolls.
- Baked - Save some calories and bake them in the oven instead of frying. Just brush the assembled egg rolls with oil, place them on a baking sheet, and cook them at 400°F for about 15-20 minutes (flipping halfway through) or until they're golden brown.
Equipment
A baking sheet lined with parchment paper is an easy way to assemble the rolls and contain them while you wait for the oil to heat up. Utilize a kitchen thermometer for an accurate reading of the oil temperature.
Fry the egg rolls using a large skillet or deep fryer, and use tongs to ensure even cooking on each side. Have either paper towels or a wire rack to drain excess oil so the egg rolls aren't too greasy.
Storage
Once the birria egg rolls have cooled down, store them in an airtight container or Ziploc bag. They'll keep in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.
Reheat them in the oven at 375°F for about 10 minutes. Add 5 minutes for frozen egg rolls. This also works in the air fryer at 350°F for 10 minutes.
Top Tip for the Best Birria Egg Rolls
Ensure the oil stays at a consistent 350°F for frying to achieve perfectly crispy birria egg rolls. If the oil temperature is too hot, they may burn and if they're too low, the rolls may absorb excess oil and become soggy.
FAQ
What is birria made out of?
Traditionally, birria is made with goat meat. However today, birria is commonly made with beef (usually chuck roast or short ribs) because it's easier to access. The meat is cooked low and slow (at least 2- hours) with dried, sometimes toasted chiles, tomatoes, vinegar, and spices.
What is the difference between egg roll and lumpia?
Egg rolls are a Chinese American dish, whereas lumpia is a Filipino recipe. The main difference between the two rolls is the wrappers. Lumpias use a thin, rice paper wrapper while egg rolls use a thicker, dough wrapper made from wheat flour and eggs.
What's the difference between spring rolls and egg rolls?
Spring rolls typically have a thin rice paper wrapper and lighter filling like fresh veggies or shrimp. Egg rolls are made with a thicker wrapper, containing wheat flour and egg. They're also deep fried with a heartier filling.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Birria Egg Rolls:
📖 Recipe
Ingredients
- 4 cups Vegetable oil for frying
- 12 Egg roll wrappers
- 6 cups Birria meat (prepared and shredded beef)
- 4 cups Oaxaca or Mozzarella shredded cheese
- 1 cup Cilantro chopped
- 1 cup Onions diced
- Water in a bowl to help close wrappers
Instructions
- Heat up your oil to 350°F in a large skillet or deep fryer.
- Place one egg roll wrapper down on a clean, dry surface. Make sure the pointed corner of the wrapper is facing towards you, and away from you- in the shape of a diamond.
- Place a couple tablespoons of the beef Birria towards the center of the egg roll wrapper. Now place a tablespoon of the shredded cheese.
- Next, sprinkle on a little bit of the cilantro and the onions.
- Fold the corner that is closest to you, over the meat and cheese mixture and press and pull it towards you as you begin to roll.
- No fold each side in towards the center of the wrapper, and continue rolling. Be sure to keep the roll as tight as possible. If the wrapper tears a little, you can finish rolling, and then roll it into another wrapper (so double wrap the rolls).
- Once you get toward the top point, dip your finger tips in the water and run your fingers along the top edges of the wrapper. Close it tight to seal.
- Continue rolling all of the egg rolls until you are out of filling.
- To fry: add the egg rolls into the hot oil, careful not to splash the oil, and do not overcrowd the skillet or deep fryer.
- Fry the egg rolls on each side for 2-4 minutes, or until they are golden brown.
- Remove them from the hot oil and set them on a bed of paper towels, or a cooling rack to drain the excess grease.
- Continue frying the egg rolls until they are all cooked through.
- Serve with your favorite salsa, and Consome for dipping!
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Nutrition
Food Safety for Birria Egg Rolls
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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