Short Rib Eggrolls Recipe

Season and sear

Pat short ribs dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs neutral oil in a heavy Dutch oven over medium-high heat until shimmering. Sear short ribs in batches (2–3 minutes per side) until deeply browned. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and sauté 6–8 minutes until softened and beginning to brown. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize.

Deglaze and braise

Add 2 cups beef stock, 1 tbs soy sauce, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp smoked paprika and 1 tbs Nashville hot spice blend to deglaze the pot, scraping up browned bits. Return short ribs to the pot so they are partially submerged. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven (or keep on low stovetop) and braise 2 to 2.5 hours until meat is fork-tender.

Shred and reduce sauce

Remove short ribs, strain braising liquid into a saucepan, and reduce over medium heat until slightly thickened (about 8–12 minutes). Shred beef with two forks, discarding any large bits of fat. Toss shredded beef with 2–3 tbs of the reduced braising sauce and taste for seasoning. Reserve additional sauce for moistening fillings and for serving.

Mix cayenne, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl. Warm 2 tbs hot oil or melted butter and stir into the dry spice mix. Use 1 tbs of the mixed seasoning in the short rib braise and reserve the remaining spiced oil for brushing finished eggrolls (or to drizzle when serving).

In a medium bowl combine 1 cup shredded sharp cheddar, 1/2 cup shredded monterey jack, 3 tbs chopped pimentos, 3 tbs mayonnaise, 2 tbs softened cream cheese, 1/2 tsp hot sauce (optional), 1/4 tsp black pepper and 1/4 tsp salt. Mix until smooth but still spreadable. Adjust seasoning. Chill until assembly if needed.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 clove minced garlic and cook 20–30 seconds. Add 3 cups thinly sliced collard greens and 1/2 cup julienned carrot, sauté 2–3 minutes until greens are wilted but still bright. Stir in 1/2 tbs apple cider vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust; remove from heat and cool slightly before assembly.

Place 1 cup thinly sliced red onion in a jar. Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a measuring cup and stir until dissolved. Pour over onions, press down to submerge, and let sit at least 30 minutes at room temperature (or refrigerate for up to a week). Drain before assembling eggrolls.

In a blender or food processor combine 1 cup packed Thai basil, 1/4 cup cilantro (optional), 1 tbs lime juice, 1 tsp fish sauce, 2 tbs neutral oil, 1 clove garlic, 1/2 tsp chopped fresh chile, 1/4 tsp sugar and 1 tbs water. Blend until smooth, adding more water (1 tsp at a time) if needed to reach a spoonable sauce consistency. Taste and adjust lime, fish sauce or chile as desired. Refrigerate until use.

Prepare sealing slurry

Whisk 1 tsp cornstarch with 1 tsp water to make a paste; set aside.

Assemble eggrolls

Lay one egg roll wrapper diamond-shaped in front of you. Place about 1.5–2 tbs pimento cheese in the lower third of the wrapper, top with 2–3 tbs shredded short rib (well-drained of excess sauce), 1 tbs quick collard greens & carrots, and 1 tsp pickled red onions. Spoon 1/2 tsp Thai basil sauce into the filling (or reserve sauce for plating). Fold bottom corner up over filling, fold left and right corners in snugly, then roll tightly to the top corner. Seal edge with cornstarch slurry. Repeat; you should get about 10–12 eggrolls depending on fill.

Fry

Heat 1½–2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) or until a small piece of wrapper sizzles and browns in ~45 seconds. Fry eggrolls in batches, seam-side down, turning as needed until evenly golden and crisp, about 3–4 minutes per batch. Transfer to a wire rack or paper towel-lined tray to drain. If you prefer, bake at 425°F (220°C) for 12–15 minutes, turning once, brushing with reserved Nashville hot spiced oil halfway through.

Finish and serve

While hot, brush eggrolls with remaining Nashville hot spiced oil (if using) and sprinkle with toasted sesame seeds. Serve warm with additional Thai basil sauce and reserved reduced braising sauce or a drizzle of the spiced oil. Garnish with extra pickled onions and a few Thai basil leaves if desired.