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