Birria Egg Rolls
Birra Egg Rolls are bursting with juicy, slow-cooked meat, melty cheese, and that signature birria-inspired spice, all wrapped up in a crunchy shell that’s impossible to resist.
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My family can’t get enough of these birria egg rolls. They’re the first thing gone at every meal, and my kids even request them for special treat nights! I think it’s the combo of the juicy, seasoned beef birria and the crispy exterior of the egg roll wrappers that makes them irresistible.
If you love beef recipes, then next you should try this recipe for this Instant Pot Tuscan Beef Stew or this Slow Cooker Beef and Potato Au Gratin.
Ingredients
Before we get started, here’s a quick rundown of everything you’ll need to make these birria egg rolls. For the full ingredient list with measurements, check the printable recipe card at the bottom of this post.
- Shredded birria beef: The star of the recipe, providing rich, flavorful, and tender meat as the main filling.
- Shredded mozzarella cheese: Adds a creamy, melty texture that pairs perfectly with the beef and holds the filling together.
- Diced onions: Adds a sharp, slightly sweet crunch that enhances the overall flavor.
- Chopped fresh cilantro: Brings a fresh, herbaceous note to balance the richness of the meat and cheese.
- Egg roll wrappers: Encase the filling, creating a crispy, golden exterior when fried.
- Egg, beaten: Acts as a natural adhesive to seal the edges of the egg roll wrappers and prevent leaks during frying.
- Vegetable oil for frying: Ensures the egg rolls cook evenly, achieving a crunchy, golden-brown crust.
- Birria consommé: A flavorful dipping sauce that ties the dish together and enhances the birria flavor with every bite.
Instructions
Here’s a quick overview of how to whip up these crunchy, cheesy wonders. You’ll find details in the printable recipe card.
Step 1: In a bowl, mix the shredded birria beef, mozzarella cheese, diced onions, and chopped cilantro.
Step 2: Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Place 2-3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold the sides in, and roll tightly. Seal the edge with a brush of beaten egg.
Step 3: Heat some vegetable oil in a deep skillet or pot. Fry the egg rolls in batches on each side until golden brown and crispy. Remove and drain on paper towels.
Step 4: Serve warm with a side of birria consommé for dipping.
Storage
- Storage – Place leftover birria egg rolls in an airtight container and store them in the fridge for up to 2–3 days.
- Freezing – To freeze, arrange the uncooked rolls on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months.
- Reheating – Reheat fried rolls in the oven at 375°F for 8–10 minutes, or pop them in the air fryer for crispy perfection!
Wendy’s Tips
- Make sure you don’t overfill your roll wrappers, or they’ll be difficult to seal and may spill while frying.
- Fry in small batches to maintain the oil’s temperature and ensure evenly cooked rolls.
- Experiment with different cheeses, like Oaxaca or Monterey Jack, for variations in flavor.
What To Serve With Birria Egg Rolls
- Pair the egg rolls with a side of Mexican rice for a hearty meal.
- Add a fresh avocado salad to bring a refreshing balance.
- Serve with flavorful street corn or Corn Ribs for an extra flair.
- Include a side of Instant Pot Three Bean Chicken Chili for added protein.
FAQs
Absolutely! Brush the rolls with oil and bake at 400°F for 12–15 minutes, or use an air fryer at 370°F for 12 minutes. Both methods produce a crispy exterior.
Birria is traditionally made from beef, often chuck roast or short ribs, simmered in a flavorful sauce of dried chili peppers, tomatoes, and spices.
Birria Egg Rolls
Equipment
- Mixing Bowl
- spoon
- brush
- Skillet
- Paper towels
Ingredients
- 2 cups birria beef shredded
- 1 cup mozzarella cheese shredded
- ¼ cup onions diced
- ¼ cup fresh cilantro chopped
- 12 egg roll wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for frying
- 1 cup birria consommé for dipping
Instructions
- In a bowl, mix the shredded birria beef, mozzarella cheese, diced onions, and chopped cilantro.
- Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Place 2-3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold the sides in, and roll tightly. Seal the edge with a brush of beaten egg.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- Serve warm with a side of birria consommé for dipping.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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I always thought egg rolls were difficult to make. You have broken it down and made it look very easy. I’m going to give them a try. Thank you!
They are so easy to make! I know you will love them.