KFP (or Chametz) Brisket Eggrolls

Here, I use my great grandmothers traditional Pesach noodles ( Lukshen) as an eggroll wrapper. For during the year, do everything the same way but use store-bough eggroll wrappers. Feel free to use your family recipe, if you have one! If not, I will share mine below.

Pesach Noodles/ Eggroll Wrapper:

Ingredients:

6 eggs

1/4 cup potato starch per egg

Chicken stock, veggie stock or chicken consume powder in water

Oil

Directions:

Crack all the eggs into a large bowl. With a hand mixer, mix until the eggs are airy. Slowly add one 1/4 cup of potato starch at a time, stop if the batter gets too thick. Then, add one ladle full of your chicken/veggie stock to the batter. Mix. You may need to add more water as you go, you’ll be able to tell.

Heat up a frying pan over medium heat. Add a drop of oil. Pour a ladle full of batter into the pan and swirl quickly to distributed the batter on the pan. Cook for ~1 minute, or until the edges release and the noodle is ready to flip. Flip, cook for another 1 minute or so. They should be thin enough that one to two minutes should be plenty to cook them through. We do not want them to be crispy. They may have crispy edges, that’s okay. Flip the noodle onto a clean plate and contribute to stack until you have no batter left. Always make sure to mix the batter before refilling the pan with batter (the potato starch likes to hang out at the bottom).

Meat:

Ingredients:

1-2 pounds brisket

1-2 cups bbq sauce

1/2 cup sweet chili sauce

1/2 cup ketchup

1.5 tbsp mustard (if you have the KFP kind)

2 cups Chicken broth or water

1 cups of duck sauce or apricot jam/preserves

Directions:

Place the meat ( frozen is okay) into a instant pot. The same can be done in a regular pot on medium heat or in the oven, at 350, though I wouldn’t use the frozen meat for the oven or stove. Place 1 cup of bbq sauce and the rest of the ingredients in the pot on high pressure for 90 mins.

For stove, make sure that there is enough liquid so that the meat will not dry out. Place on medium heat and let it cook for a long time, until the meat can be easily shredded. This will probably take 2-3 hours.

For oven, follow the same rules: liquid almost covering the meat. Cook at 350 for 2-3 hours.

Compiling:

Remove meat from heat. Shred with two forks. Add the remaining bbq sauce and duck sauce/apricot preserves. Mix. Take one noodle at a time. Take about 2 tbsp of the shredded brisket and place on the closer end of the noodle, with about 1/2 inch between the edge of the noodle and the meat. Start by folding the edge over the meat. Then fold the sides over the first flap of noodle. Roll to close the remaining noodle. You can fry these in a pan until golden brown or bake them in the oven at 400 degrees, 15 mins per side or until desired crunchiness. Enjoy with bbq sauce, cabbage slaw or anything else you like to eat with your brisket!