Description

Crispy spring rolls filled with succulent birria beef and melted cheese, paired with a rich consommé dipping sauce. A fusion appetizer perfect for parties, game day, or as a flavorful snack.

Ingredients

Units Scale

1 lb cooked birria beef, shredded (from beef chuck roast or short ribs)
1 cup Oaxaca or mozzarella cheese, shredded
10 spring roll wrappers
1 tablespoon flour + 1 tablespoon water (for sealing)
Oil for frying
1 cup birria broth (from cooking the beef)
1 tablespoon chopped white onion
1 tablespoon chopped cilantro
Squeeze of lime (optional)

Cook Mode Prevent your screen from going dark

Instructions

Lay out a spring roll wrapper with one corner facing you. Place a spoonful of shredded birria beef and a sprinkle of cheese near the bottom.
Roll the corner over the filling, fold in the sides, and continue rolling tightly. Seal the edge with a paste made from flour and water.
Repeat with remaining wrappers.
Heat oil in a deep pan over medium-high heat. Fry spring rolls in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
In a small bowl, ladle in hot birria broth and top with onion, cilantro, and a squeeze of lime.
Serve spring rolls hot with consommé on the side for dipping.

Notes

Ensure the birria beef is well-drained before using to prevent soggy rolls.
Freeze rolled spring rolls before frying for make-ahead prep.
Use a thermometer to keep oil at 350°F for optimal crispiness.
For extra spice, add chopped jalapeños to the filling or consommé.

Nutrition

Serving Size: 1 spring roll
Calories: 210
Sugar: 1g
Sodium: 260mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 11g
Cholesterol: 35mg