Ingredients
Equipment
Method
Preparation
- In a large bowl, combine the shredded brisket, shredded cheddar, and well-drained coleslaw until evenly distributed.
- Place 3 tbsp of filling in the center of an egg roll wrapper. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the top edge with a dab of water.
Cooking
- Heat oil in a heavy pot to 350°F (175°C). Use a thermometer to ensure accuracy.
- Fry egg rolls in batches of 3-4 for about 3-5 minutes until the exterior is bubbly and golden-brown. Remove to a wire rack.
Serving
- Slice egg rolls diagonally. Serve with a ramekin of mahogany BBQ sauce and a sprinkle of sliced green scallions.
Nutrition
Notes
Ensure the coleslaw is very dry to prevent the egg rolls from becoming soggy.
For a glossier sauce, warm the BBQ sauce slightly before serving.
For a glossier sauce, warm the BBQ sauce slightly before serving.
