Sunday Egg Rolls (3) Recipe
barbacoa brisket, scrambled eggs, potatoes, refried beans, queso fresco, guacamole, crema, salsa
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Potatoes
Peel and dice the medium potato into small cubes. Boil in salted water until tender, about 10 minutes. Drain and set aside.
- 2
Scramble the Eggs
In a non-stick skillet, whisk the 4 large eggs and scramble them over medium heat until fully cooked. Season with salt and pepper to taste.
- 3
Mix the Filling
In a large bowl, combine the cooked barbacoa brisket, scrambled eggs, boiled potatoes, and refried beans. Mix well to combine all ingredients.
Assembling the Egg Rolls
- 4
Fill the Wrappers
Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2-3 tablespoons of the filling mixture in the center.
- 5
Roll and Seal
Fold the bottom corner over the filling, then fold in the sides. Roll tightly from the bottom to the top. Seal the edge with a little water.
- 6
Repeat
Continue the process until all filling is used, making approximately 9 egg rolls.
Cooking
- 7
- 8
Drain
Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.