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Amberly Vahn

Crispy Birria Egg Rolls for Holiday Sharing

These crispy Birria Egg Rolls are filled with tender, flavorful beef and perfect for sharing during holiday gatherings!
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Prep Time 2 hours
Cook Time 3 hours
Total Time 4 hours
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 3 lbs. chuck roast or short rib, cut into chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 large onion, quartered
  • 4 cloves garlic
  • 4 cups beef broth
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. salt, adjust to taste
  • 1 Tbsp. apple cider vinegar
  • 1 package egg roll wrappers usually found in the refrigerated section
  • oil for frying (peanut or vegetable oil recommended)
  • fresh cilantro, for garnish
  • lime wedges, to serve

Equipment

  • Large pot or Dutch oven
  • Blender
  • Heavy-bottomed pot

Method
 

  1. Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat until they become fragrant and slightly puffed, about 2-3 minutes. When they’re ready, soak the toasted chiles in hot water for about 15-20 minutes until they soften. In a blender, combine the softened chiles, quartered onion, garlic, beef broth, cumin, oregano, salt, and optional tomato paste. Blend until smooth. In a large pot or Dutch oven, add the cubed beef and pour the chile mixture over it. Stir in the apple cider vinegar, cover, and simmer on low heat for about 2-3 hours, until the meat is tender and falls apart easily.
  2. Once the beef is tender, shred it using two forks and immerse it back into the flavorful broth, draining some for dipping later. To assemble the egg rolls, take an egg roll wrapper placed diamond-shaped, and spoon about 2 tablespoons of birria in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upwards. Seal the edge with a little water and repeat with the remaining wrappers and filling.
  3. In a heavy-bottomed pot, heat about 2 inches of oil over medium-high heat until it reaches around 350°F. You can test it by dropping in a small piece of wrapper; if it sizzles, it’s ready! Fry the egg rolls in batches to avoid overcrowding, which helps achieve a perfect, crispy texture. Fry until they are golden brown on all sides, about 4-5 minutes per batch, and transfer them to a plate lined with paper towels to drain.
  4. Serve your warm egg rolls with a side of the reserved broth for dipping, garnished with freshly chopped cilantro and lime wedges. The combination of savory beef and zesty lime is absolutely irresistible!

Notes

Creating these Birria Egg Rolls was a delightful combination of nostalgia and discovery. The warm spices and the satisfying crunch of the rolls reminded me of family gatherings during the holidays, making this dish not just a meal but a memory I cherish to share during this festive season.