Beef On Weck Spring Rolls Recipe

Shred and warm beef

If using previously cooked roast beef, shred into thin strips until you have about 2 cups. Warm beef in a small saucepan with 1 cup au jus over low heat until just heated through, about 3–5 minutes; remove from heat and drain off excess liquid, reserving 2–3 tablespoons of the jus to moisten the filling.

Sauté aromatics and combine

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add the thinly sliced onion and cook, stirring, until softened and translucent, about 3 minutes. Stir in garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the shredded warmed beef and the reserved 2–3 tablespoons of au jus to the skillet and toss just to coat and combine, about 1 minute. Remove from heat and let cool 5 minutes.

Add pickle and kummelweck crumble

Fold the diced dill pickles and 1/2 cup caraway rye crumble into the warm beef mixture so crumbs soften slightly but still retain some texture. Taste and adjust seasoning with a pinch more salt or pepper if desired. Allow mixture to cool until warm but not hot (so it won't steam the wrapper).

Prepare slurry

Whisk 2 teaspoons flour into 2 tablespoons water until smooth; this will act as the glue for sealing the wrappers. Keep nearby.

Assemble spring rolls

Place one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Spoon about 1/4 cup of the beef filling onto the lower third of the wrapper, forming a log about 1 inch wide. Fold the bottom corner up over the filling, fold both side corners in snugly, then roll up tightly to the top corner. Brush the top corner edge with the flour slurry and press to seal. Repeat with remaining wrappers and filling to make 8 rolls.

Preheat oil

Pour 2 cups vegetable oil into a deep skillet or sauté pan to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 10–12 seconds. If you do not have a thermometer, test with a small piece of wrapper.

Fry spring rolls

Fry the rolls in batches, seam-side down, 2–3 minutes per side or until golden brown and crisp. Turn carefully with tongs to brown evenly. Avoid overcrowding; maintain oil temperature between batches by adjusting heat. Remove to a wire rack or paper towel–lined plate to drain for 1–2 minutes.

Finish and season

While still warm, sprinkle rolls lightly with the coarse sea salt (optional kummelweck-style) and chopped chives for color.

Combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp lemon juice, 1/2 tsp Dijon, 1/2 tsp honey, 1/4 tsp kosher salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust horseradish or honey to balance heat. Chill in refrigerator for at least 15 minutes to let flavors meld; bring to room temperature before serving if chilled longer.