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Smartphone photo of golden-brown BBQ Egg Rolls with a bubbly fried texture and glossy BBQ sauce drizzle.

BBQ Egg Rolls with Smoked Brisket and Crispy Slaw

These BBQ Egg Rolls feature a bubbly deep-fried wrapper stuffed with smoky shredded brisket, melted white cheese, and crunchy cabbage slaw. Drizzled with glossy BBQ sauce and fresh chives, they are the ultimate crispy appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll Ingredients
  • 12 each Egg Roll Wrappers Keep covered with a damp towel
  • 2 cups (450g) Shredded Smoked Brisket Leftover or store-bought
  • 1.5 cups (170g) White Cheese Monterey Jack or White Cheddar, shredded
  • 1 cup (100g) Cabbage Slaw Dry shredded cabbage mix
  • 1/2 cup (120ml) BBQ Sauce Thick and glossy dark brown style
  • 2 tbsp Fresh Chives Finely chopped
  • 3 cups (720ml) Vegetable Oil For deep frying

Equipment

  • 1 Deep Fryer or Heavy Pot Used for frying the egg rolls.
  • 1 Candy Thermometer To monitor oil temperature.

Method
 

Prepare the Filling
  1. In a large bowl, combine the shredded smoked brisket with 1/4 cup of the BBQ sauce until evenly coated.
  2. Fold in the shredded cabbage slaw and shredded white cheese. Mix until the ingredients are well distributed.
Assemble the Rolls
  1. Place 3 tablespoons of filling in the center of a diamond-positioned egg roll wrapper.
  2. Fold the bottom corner up, sides in, and roll tightly. Seal the top corner with a dab of water to ensure it is airtight.
Fry and Garnish
  1. Heat oil to 375°F (190°C) and fry rolls for 3-5 minutes until the wrapper is bubbly and deep golden-brown.
  2. Slice diagonally. Drizzle with the remaining thick glossy BBQ sauce and sprinkle with chopped green chives.

Notes

Ensure your brisket is shredded finely for the best texture.
Drain on a wire rack to keep the bottom of the egg rolls from getting soggy.