KPC ORIGINALKING'S PLATE
Hatch Brisket Eggrolls
Crispy deep-fried egg rolls stuffed with smoked brisket, diced green hatch chiles, and melted cheddar cheese. A crowd-pleasing appetizer that combines classic barbecue flavors with an extra-crispy bite.
COOK TEMP
350°F
COOK TIME
15-20 minutes
Ingredients — Hatch Brisket Eggrolls
1 to 1.5 lbs
smoked brisket (chopped)
1 can/jar (approx. 4 to 7 oz)
green hatch chiles (diced)
1.5 cups
cheddar cheese (freshly shredded)
1 package (12 to 14 count)
egg roll wrappers
1 small bowl
of water (for sealing the wrappers)
Vegetable or canola oil (for deep frying)
Method — Hatch Brisket Eggrolls
1
In a mixing bowl, combine your chopped smoked brisket, diced green hatch chiles, and freshly shredded cheddar cheese until thoroughly mixed.
2
Lay an egg roll wrapper flat on your clean work surface in a diamond shape. Place a generous scoop (about 1/4 cup) of the brisket and hatch chile filling slightly below the center. Fold the bottom corner up over the filling, fold the left and right sides inward snugly, then roll upward. Dip your finger in water and moisten the top corner tip to seal the egg roll tightly. Repeat until all filling is used.
3
Heat about 2 to 3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Carefully drop the egg rolls in batches and fry for 4 to 5 minutes, turning occasionally, until golden brown and extra crispy.
Don't overcrowd the pot.
4
Remove the egg rolls with a slotted spoon or tongs, drain them on a wire rack or paper towels, and serve warm with your favorite dipping sauce.