Beef brisket BBQ and mashed potato spring rolls
Sweet-salty-tangy beef brisket BBQ and mashed potatoes make a delightful meal. But envelope the two in a crispy wrapper and you triple the delight.
Servings 24 spring rolls
Ingredients
- ½ kilogram beef brisket BBQ (1.1 pounds) fully cooked and cooled
- 1 tablespoon chopped parsley
- 4 cups mashed potatoes
- 24 large spring roll wrappers separated
- 1 cup shredded cheese
- 1 egg beaten
- cooking oil for deep frying
Instructions
- 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 beef 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.
