Pulled Beef Egg rolls
Ingredients
Crepe:
- 1 cup potato starch
- 1 cup water
- 3 eggs
- 3 tbsp oil
- pinch salt
- oil, for frying
Pulled Beef Filling:
- 1 4-5 lb 2nd cut brisket (pickled ok)
- 1-1½ cups white wine
- salt and pepper, for sprinkling
- fried caramelized onions
- 1 whole tomato
- duck sauce or barbecue sauce, as needed
Instructions
- 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.
