Oh, did I mention that there’s cheese in the filling too? Not only does cheese add flavor, it acts as a binder too to keep the beef and potatoes together.
These spring rolls were made with our slow cooker beef brisket BBQ. But there’s no earthly reason why you can’t use leftover BBQ. It doesn’t even have to be beef. It can be pork or chicken.
If, however, you want to cook your meat but you don’t own a slow cooker, you can bake it in the oven, covered with foil, at 300F. Depending on the age of the animal, it will take six hours or more for the meat to get to that fork-tender stage. Once it has, peel off the foil, turn up the heat to 400F and bake for another 20 minutes.
No slow-cooker and no oven? Cook the meat on the stovetop. You’ll need a thick-bottomed pan with a tight lid to keep the juices from evaporating. Set the stove to the lowest setting and remember to flip the meat every 30 minutes or so. You may also need to add a cup or so of broth (okay, use water if you’re really that desperate) to keep the marinade from scorching.
The mashed potatoes
The mashed potatoes mixture has to be stiff; otherwise, it will be difficult to wrap the fillings. What does “stiff” mean? It means mash the potatoes with salt, pepper and whatever seasonings you like, you add a little butter just to keep the potatoes moist but NO milk or cream.
The cheese can be any variety you like. Just remember that cheese may be hard or soft, salty or bland, it may melt well or not, and these variables will affect the flavor and texture of the filling after the spring rolls have been cooked.
Beef brisket BBQ and mashed potato spring rolls
- ½ kilogram beef brisket BBQ fully cooked and cooled
- 1 tablespoon chopped parsley
- 4 cups mashed potatoes
- 24 spring roll wrappers separated
- 1 cup shredded cheese
- 1 egg beaten
- cooking oil for deep frying
- Shred or chop the beef brisket BBQ.
- Stir parsley into the mashed potato.
- Take a spring roll wrapper and place a heaping tablespoon of mashed potatoes across the center.
- Top with a heaping tablespoon of pulled pork and a generous amount of shredded cheese.
- Brush the sides of the wrapper with the beaten eggs and roll.
- Heat the oil in a wok or frying pan until fine wisps of smoke start to float on the surface.
- Fry the spring rolls, a few pieces at a time to avoid overcrowding, turning them over once the underside is lightly browned. Repeat until all the spring rolls have been fried.
- To serve, cut each spring roll into thirds or quarters to expose the layers of filling.