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Beef Brisket Egg Rolls by Becky McKinley with Truffle BBQ Sauce

Updated: Oct 8, 2020

These will soon be on the menu at the Amarillo Club, I hope. To make these egg rolls, follow the recipe below using your choice of brisket, either homemade or purchased.


2 pounds cooked, shredded brisket

2 packages egg roll wrappers

Becky's Onion Jam

BBQ sauce of choice

2 Tb. Red Creek marinade

Becky's Onion Jam

2 large, sweet onions, chopped

2 Tb. olive oil

Dash of salt

1/2 cup balsamic vinegar

1/2 cup brown sugar

1) Sauté chopped union over medium high heat in olive oil until soft. Stir frequently.

2) Sprinkle with salt and sugar. Stir until sugar has melted.

3) Add the vinegar and continue to cook over low heat until thickened.

4) Set aside to cool or refrigerate for up to two weeks.

To make egg rolls:

1) Mix two pounds shredded beef with onion jam, 1/2 cup BBQ sauce, and two tablespoons of Red Creek marinade. Stir well.

2) Place cooled filling in center of the egg roll wrapper and roll.

3) Place on a foil lined pan sprinkled with corn starch. Do not let them touch one another in the pan. Note: Egg rolls can be frozen at this point for up to three months.

4) Remove from freezer and thaw before frying. Enjoy!

Serve with Truffle BBQ sauce. Simply mix two cups of purchased or homemade BBQ sauce (I like Baby Ray's) with two tablespoons of truffle oil. Stir well. Just FYI - anything truffle like cheese or oil will lose its flavor after a month or so. Feel free to email me at with any questions!

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