Please enter the email you’re using for this account.
This is one of those simple easy recipes that look very impressive. I used to make BBQ pulled brisket before Yom Tov and would use it in a few ways for appetizers like spring rolls and sliders. One erev Yom Tov I didn’t have as much time as usual because I was coming off of a big concert and I’m the type of chef who looks in their fridge and makes the ingredients work. I happened to have Jack’s readymade pulled brisket in my fridge, and I created the best hack ever.
I now use this recipe lechatchila and serve it as an appetizer, and they always get raving reviews. The hard part is making sure my kids don’t completely finish them before they make it to the table. They’re that good.
1 package Gefen Spring Roll Wrappers, defrosted
1 Jack’s Gourmet BBQ Pulled Beef Brisket
1/3 cup of your favorite BBQ sauce, plus more for dipping
1/2 to 1 teaspoon cayenne pepper (optional)
vegetable oil or your favorite oil, for frying
white daikon radish, cut into sticks
purple cabbage, sliced
shredded or julienned carrots
Combine the meat with 1/3 cup of BBQ sauce. Add the cayenne pepper if you like things spicy.
Take an individual square spring roll wrapper and place it on a flat surface in a diamond configuration (with the corner facing you). Place around two tablespoons of the meat mixture on the bottom third of the spring roll wrapper.
Add a thin layer of whichever vegetables you like alongside the meat in a straight line. I like adding two daikon sticks, a few shredded carrots and a purple cabbage slice to our spring rolls. Be careful not to overstuff it. Spring rolls are supposed to be much narrower than egg rolls – it should look more like a cigar – and if you add too many vegetables the thin spring roll wrap can tear.
Roll the corner closest to you over the filling once and gently press down over the meat and vegetables. Next, fold over the left and right corners of the wrapper into the middle.
With your fingers on top of the roll, continue to tightly roll up the spring roll into a cigar shape.
Place the spring roll seam-side down in a pile until you’re done rolling all of them.
Heat your frying oil in a pan to 325 degrees (I put a little piece of extra wrapper into the oil to see if it sizzles).
You don’t need a ton of oil, just enough to half submerge the spring rolls, similar to frying shnitzel.
Place a couple of spring rolls seam-side down into the pan and keep the fire on a medium heat. After one minute, flip the spring roll. It should be a golden color.
After frying, you can transfer them to a cooling rack. Serve immediately if you can. They’re also good at room temperature, but I don’t recommend refrigerating them.
I like to plate them with a few dipping sauces, including BBQ sauce, and sushi sauce.
How Would You
Rate this recipe?
Please log in to rate
I made this for Yom Tov and my family could not get enough of it!!!
go devorah!!love your music
Can I make this inadvance and freeze?
You can freeze the rolled spring rolls and fry them fresh