Crispy bite-sized egg rolls packed with smoky brisket, Cowboy Caviar, coleslaw, and pepper jack: the ultimate party appetizer.
6 steps, about 35 minutes start to finish.
Cut the Tortillas: Using a 3-inch round cutter, cut 3-4 circles from each tortilla. You should get 18-20 rounds total.
Make the Filling: In a bowl, combine the chopped brisket, Cowboy Caviar, shredded cheese, pickled jalapenos, sliced green onions, and cilantro. Mix well.
Fill and Roll: Place about 1 tablespoon of filling in the center of each tortilla round. Add a small dollop of coleslaw on top. Fold the sides in and roll up tightly, like a mini burrito. Seal the edge with a dab of water or egg wash, pressing firmly.
Fry: Heat oil in a deep skillet to 350 degrees F. Fry egg rolls seam-side down in batches for 1-2 minutes per side until golden brown and crispy.
Air Fryer Option: Spray with cooking spray and air fry at 400 degrees F for 6-8 minutes, flipping halfway, until golden and crispy.
Let cool for 1 minute before serving. The filling is very hot. Serve with lime-cilantro dipping sauce.
“Make sure the brisket is chopped small enough to roll without tearing the tortilla rounds. These are best eaten within 10 minutes of frying. Pairs perfectly with a lime crema or chipotle mayo.”
