Difficulty: Intermediate
Apps & Sides
Brisket & Boudin Eggrolls
Chef Greg
Prep Time: 10 min
Cook Time: 8 min
Difficulty: Intermediate
The perfect way to serve up leftover brisket, these Brisket & Boudin Eggrolls will become a new family favorite.
Instructions
- Step 1: In a medium size mixing bowl combine the chopped brisket, boudin, and shredded pepper jack cheese.
- Step 2: In a small mixing bowl beat the eggs to create an egg wash.
- Step 3: On the recteq Dough & Pastry Mat, lay out an eggroll wrapper with the corners facing up/down, left/right, brush all 4 sides lightly with the beaten egg. Add about 1/4 cup of the boudin filling in a log shape in the middle of the wrapper (East to West).
- Step 4: Take the South corner and pull to the top, then tuck in the East & West sides, continue rolling North & South until the eggroll is secured. Be sure to toll then tightly as to avoid air pockets.
- Step 5: Continue rolling the remaining, keeping then covered with a towel to avoid drying out.
- Step 6: Preheat recteq SmokeStone with a Dutch Oven and the oil to 375℉.
- Step 7: Fry the eggrolls in small batches for 6-8 minutes until golden brown and delicious.
Ingredients
Serving Sizes
- 1 pound(s) Smoked Brisked, chopped coarse
- 2 pound(s) Boudin Ball Mix
- 1 pound(s) Pepper Jack Cheese, shredded
- 36 Eggroll Wrappers
- 3 Eggs
- 8 cup(s) Peanut Oil
- Step 1: In a medium size mixing bowl combine the chopped brisket, boudin, and shredded pepper jack cheese.
- Step 2: In a small mixing bowl beat the eggs to create an egg wash.
- Step 3: On the recteq Dough & Pastry Mat, lay out an eggroll wrapper with the corners facing up/down, left/right, brush all 4 sides lightly with the beaten egg. Add about 1/4 cup of the boudin filling in a log shape in the middle of the wrapper (East to West).
- Step 4: Take the South corner and pull to the top, then tuck in the East & West sides, continue rolling North & South until the eggroll is secured. Be sure to toll then tightly as to avoid air pockets.
- Step 5: Continue rolling the remaining, keeping then covered with a towel to avoid drying out.
- Step 6: Preheat recteq SmokeStone with a Dutch Oven and the oil to 375℉.
- Step 7: Fry the eggrolls in small batches for 6-8 minutes until golden brown and delicious.
Chef Pairings
Serve hot with your favorite barbecue sauce, spicy remoulade, or jalapeño ranch as the ultimate Southern-inspired appetizer.