Brisket Egg Rolls


  • 1 Smoke’NFast Shredded/Smoked Brisket
  • ½ oz chopped and sautéed onion
  • ½ oz chopped cilantro
  • 2 egg roll wrappers
  • 1 oz egg wash
  • ½ gal frying oil

Fiesta Queso Dip:

  • ½ lb EZ melt cheese or Velveeta melted
  • 1 can Rotel
  • 1 oz can green chiles
  • 1 Tbsp chopped pickled jalapeños

Cream or shredded cheese, as needed



Smoke'NFast Shredded Smoked Brisket

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. Sauté onions and brisket until onions are translucent, and then cool.
  2. After mix has cooled, add cilantro, and season with your favorite seasoning, to taste.
  3. Lay out egg roll wrapper, place brisket mix lined up with two of the corners, and then roll those corners over brisket mix. Brush edges lightly with egg wash, and tightly roll opposite edges forward until you have a closed bundle or packet.
  4. Bring oil up to 375°F in deep, heavy pot so there’s plenty of room at the top for oil to expand but not overflow.
  5. Deep-fry egg rolls until outside is golden brown, crisp, and with a blistered-type texture to them; let cool on paper towel.

Fiesta Queso Dip:

  1. Place cheese in double boiler, and melt into liquid form.
  2. Add Rotel, green chiles and jalapeños.
  3. Thin with cream or thicken with shredded cheese to your desired consistency.