Prepare the filling. Place brisket in a roasting pan. Pour wine over brisket. Season with salt and pepper. Top with fried onions. Place a tomato next to the brisket. Cover well and bake for 4 hours (check at the 2 ½ - 3 hour mark to make sure there is enough liquid in the pan).
Remove from oven and let cool. Once still warm but cool enough to handle, pull the beef into shreds. Mix the beef with a little bit of duck sauce or barbecue sauce to coat.
Meanwhile, prepare the crepes. Combine all ingredients in a bowl. Using an immersion blender, blend all the ingredients until nice and smooth (Potato starch tends to sink through to the bottom, remix if it sinks).
Heat a large frying pan with about a tablespoon of oil. Spoon about ¼ cup of batter into the pan. Swirl the pan, aiming to get the batter to cover the entire surface of the pan.
Once the crepe sets (this will happen quickly, after about a minute or less), flip it over with the help of a spatula. Cook the other side for another half a minute or so. You don’t want the crepes to be too done (read crispy). They still need to be soft enough to roll. Once done, place the crepe on a plate. When the next one is done, place it directly on top of the previous one. Continue frying crepes, like this, one by one.
To fill the crepes, place the pulled beef in a thin strip across almost the whole width of the crepe. Fold in the sides and roll up, egg-roll style. Crepes can be frozen at this point.
Heat about an inch of oil in a frying pan. Fry all crepes until crispy on both sides.
Recipe by Between Carpools at https://betweencarpools.com/pulled-beef-eggrolls-are-our-favorite-appetizer-this-year/