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Brisket Eggrolls

By: Sharon Matten January 06, 2022
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Servings: 1


  • 1/2 pound brisket (2 1/2 cups cooked shredded meat)
  • Salt, to taste
  • Coarse black pepper to taste
  • 1/4 cup oil, divided, plus more for frying
  • 1 medium onion, diced
  • 1 medium red onion, diced
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Pinch coarse black pepper
  • 3 tablespoons orange juice
  • 10 (6-inch) Basic Passover Crepes (see above)


  1. You may skip the first step if you are using leftover meat.
  2. Season brisket with salt and pepper.
  3. Heat 2 tablespoons oil in a sauté pan over medium heat.
  4. Sear brisket for 3 minutes on each side.
  5. Lower heat, cover, and cook brisket for 1-1 ½ hours, checking periodically.
  6. If meat seems to be burning, lower heat further.
  7. Shred meat.
  8. Set aside.
  9. Heat 2 tablespoons oil in a sauté pan over medium heat.
  10. Add onions and sauté 10-12 minutes, stirring occasionally.
  11. Add sugar, lemon juice, salt, and black pepper.
  12. Sauté 5 additional minutes.
  13. Stir in orange juice; taste to adjust seasoning.
  14. Remove from heat and stir in shredded meat.
  15. Place 2 tablespoons onion-meat filling towards the bottom-center of each crepe.
  16. Roll, eggroll-style: fold up bottom to cover filing.
  17. Fold in sides, then roll-upward to close.
  18. Heat 1 inch oil in a sauté pan over medium-high heat.
  19. When hot (eggrolls should sizzle when slipped into the pan), fry eggrolls until golden, about 3-4 minutes per side.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.