Raise your hand if you love egg rolls! I sure do! Here’s a twist on your traditional egg rolls. These homemade egg rolls are filled with beef short ribs and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!
HOW DO YOU MAKE HOMEMADE EGG ROLLS?
The filling for these egg rolls is shredded beef short ribs, shredded cabbage, carrots and some seasonings like garlic, honey and paprika. I used a pre-shredded coleslaw mix to make life easier and cut down on prep time.
After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. Most egg roll wrappers have a helpful chart on the back to show you exactly how to fold egg rolls.
I served these short rib egg rolls with a side of Spicy Mustard Barbeque sauce and Barbeque sauce. They are the perfect complements to these savory smoky eggrolls.
- ½ pound beef short ribs, cooked and shredded
- 1 bag coleslaw
- 1 medium red onion, diced
- 2 cloves garlic, minced
- ¼ cup green onions
- 1 tablespoon honey
- 2 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- Gruyere cheese, shredded
- Egg roll wrappers
Spicy Mustard Barbeque Dipping Sauce
- ¾ cup Dijon mustard
- ½ cup honey
- ¼ cup brown sugar
- ⅓ cup apple cider vinegar
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Pinch or more of cayenne
- ½ teaspoon salt
- Dash of hot sauce
Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the garlic and red onion then cook for 30 seconds.
Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
Stir in the seasonings, worchestire sauce and honey.
Stir your shredded short rib meat, then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
Pour 2-3 inches of oil into a deep pot. While oil heats up, make the spicy mustard dipping sauce.
Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with spicy mustard sauce and barbecue sauce.
Spicy Mustard Barbecue sauce:
Whisk all of the ingredients together in a large bowl.
Add to a small pot and simmer for 10 minutes. Cool.