These Birria Egg Rolls are the perfect combination of savory, cheesy, and flavorful. Fried to golden perfection and served with a side of rich consommé for dipping.

Birria Egg Rolls

These Birria Egg Rolls are a fun and tasty twist on traditional Birria tacos.

The crispy egg roll wrappers are filled with tender beef, melted cheese, and fresh cilantro, making each bite a delicious mix of flavors.

Serve them with a side of warm consommé for dipping, and you’ve got a snack everyone will love.

Ingredients

Shredded birria beef: Use leftover birria beef (such as this made for slow cooker birria tacos) or freshly made.

Shredded mozzarella cheese: Choose whole milk mozzarella

Diced onions

Chopped fresh cilantro: If you’re not a fan of cilantro, you can leave it out or replace it with parsley for a different taste.

Egg roll wrappers: Be careful not to overstuff the wrappers so they don’t tear when rolling.

Beaten egg: Make sure to brush the edges well so they stay sealed while frying.

Vegetable oil for frying: Choose vegetable oil with a high smoking point for frying, like canola or sunflower oil. Make sure the oil is hot enough (around 350°F) before frying.

Birria consommé: This rich, flavorful broth is perfect for dipping.

How to Make

Preheat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

While the oil heats up, mix the shredded Birria beef, shredded mozzarella cheese, diced onions, and chopped cilantro in a bowl.

Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you, like a diamond.

Place 2-3 tablespoons of the filling near the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll it tightly.

Seal the edge with a brush of the beaten egg to keep it closed.

Once the oil is hot, fry the egg rolls in batches for 2-3 minutes on each side or until they are golden brown and crispy.

Remove the egg rolls and drain them on paper towels to get rid of any excess oil.

Serve the egg rolls warm with a side of Birria consommé for dipping.

Tips & Tricks

Here’s some tips for making these birria eggrolls.

Add a little heat: For a spicier kick, mix in some diced jalapeños or chipotle peppers to the filling.

Don’t overstuff: Use just 2-3 tablespoons of filling per egg roll to avoid tearing the wrappers.

Roll tightly: Make sure to roll the egg rolls as tightly as possible to keep the filling inside during frying.

Practice makes perfect: Rolling these aren’t the easiest things, and at least in my case it always takes a few times of rolling these up before I get in the groove and have them looking good.

Use a slotted spoon: When frying, use a slotted spoon to gently turn the egg rolls to avoid breaking them.

Dip in salsa: Try serving with a spicy salsa or a creamy avocado dip along with the consommé for extra flavor.

Try pork or chicken: For a variation, substitute the Birria beef with slow-cooked pork or shredded chicken.

Leftovers/Storage

Store leftover egg rolls in an airtight container in the fridge for up to 3 days.

To freeze, place the egg rolls in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container.

Reheat in the oven at 375°F for 10-12 minutes or until crispy, or fry them again for a few minutes.

What to Serve with Birria Egg Rolls

Here are some of our favorites to serve with Birria Egg Rolls:

Birria consommé: The perfect dipping sauce to complement the flavors of the egg rolls.

Mexican rice: A side of fluffy, seasoned rice balances out the richness of the egg rolls.

Refried beans: Smooth, creamy beans add a savory contrast to the crispy texture.

Guacamole: Fresh guacamole gives a creamy, cool touch that pairs nicely with the crispy egg rolls.

Salsa: A tangy or spicy salsa adds extra flavor and freshness to each bite.

Grilled vegetables: Lightly charred veggies like peppers and onions make for a great, healthy side.