Birria Spring Rolls Recipe

Toast and rehydrate chiles

Warm a dry skillet over medium heat. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove stems and seeds if not already removed. Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving 1 cup of the soaking liquid.

Make chile-adobo puree

In a blender, combine the rehydrated chiles, chipotle in adobo, tomato paste, quartered onion (reserve 1/4 onion for braise), garlic, apple cider vinegar, 1/2 cup beef broth, and 1/2 cup of the chile soaking liquid. Blend until very smooth. Pass the puree through a fine mesh strainer into a bowl, pressing solids to extract flavor. Discard solids.

Sear the beef

Heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat. Season beef pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Brown beef in batches, 2–3 minutes per side, until a deep crust forms. Transfer seared beef to a plate.

Assemble braise

Reduce heat to medium. Add the reserved 1/4 onion to the pot and sauté 2–3 minutes until translucent. Pour the chile-adobo puree into the pot and cook 2–3 minutes, stirring, to remove raw flavor. Return the beef to the pot, add remaining beef broth (about 5 cups), reserved chile soaking liquid (if any), oregano, cumin, bay leaves, and remaining 1 teaspoon salt. Bring to a simmer.

Braise

Cover and braise gently on the stovetop over low heat for 2.5–3 hours, or transfer to a 325°F (160°C) oven and braise 2.5–3 hours, until beef is fork-tender and shreds easily. Skim fat from the surface if desired. Remove beef and set aside to cool slightly. Strain and reserve the braising liquid (adobo broth) for dipping; skim any excess fat and adjust seasoning with salt as needed.

Shred beef

Using two forks, shred the beef into bite-size strands. Toss shredded beef with a ladle or two of the reserved adobo broth to keep it moist and flavorful. Measure out 4 cups shredded beef for filling; reserve extra for serving or topping.

In a small blender or food processor, combine crema (or sour cream), cilantro, lime juice, garlic clove, and 1/2 teaspoon salt. Blend until smooth. If the crema is too thick, add up to 2 tablespoons water and blend to desired consistency. Taste and adjust salt or lime. Chill until ready to use.

Prepare wrappers

If using wonton wrappers, keep them covered with a damp towel to prevent drying. If using rice spring roll wrappers, follow package instructions to soften briefly in warm water and lay on a damp towel.

Assemble rolls

Lay one wrapper flat. Place about 2 tablespoons shredded beef in the center, sprinkle roughly 1 tablespoon shredded cheese, a teaspoon diced onion, and a small pinch of chopped cilantro. Fold bottom edge up over filling, fold both sides in, then roll tightly to seal. Moisten edge with cornstarch slurry (mix 1 teaspoon cornstarch + 1 tablespoon water) to secure. Repeat until all wrappers are filled (yields about 24 rolls).

Fry the spring rolls

Heat 3–4 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry rolls in batches, seam-side down first, turning as needed, until golden brown and crisp, 2–3 minutes per side. Do not overcrowd. Transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Alternative: bake

For a lighter option, brush rolls lightly with oil and bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, turning halfway, until golden and crispy.

Serve

Arrange spring rolls on a platter with a bowl of hot adobo broth for dipping and a small bowl of cilantro-lime crema. Garnish with extra chopped cilantro, diced onion, and lime wedges. To eat: dip a bite of the roll into the warm adobo broth before finishing with crema and a squeeze of lime.