Oakland Jackpot Egg Rolls

Name: Oakland Jackpot Egg Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 rolls
Ingredients: 2 cups cooked smoked brisket, finely chopped or shredded; 1 small yellow onion, finely diced; 2 cloves garlic, minced; ¼ cup barbecue sauce; 1 tsp Worcestershire sauce; ½ tsp smoked paprika; ¼ tsp freshly ground black pepper; 1 Tbsp butter; 2 cups cooked elbow macaroni, well drained; 1 cup sharp cheddar cheese, freshly shredded; ½ cup prepared pimento cheese; ¼ cup cream cheese, softened; 2 Tbsp whole milk; ½ tsp garlic powder; ¼ tsp freshly ground black pepper; 4 cups fresh collard greens, stems removed and leaves finely chopped; 4 slices bacon, chopped; 1 small yellow onion, diced; 2 cloves garlic, minced; ¼ cup chicken broth; 1 Tbsp apple cider vinegar; ¼ tsp red pepper flakes; Salt and black pepper, to taste; 1 cup ketchup; 2 Tbsp brown sugar; 2 Tbsp apple cider vinegar; 1 Tbsp Worcestershire sauce; 1 Tbsp Dijon mustard; 1 tsp smoked paprika; ½ tsp black pepper

These are not ordinary egg rolls. Smoked brisket, pimento mac and cheese, and smoky collards turn a soul-food plate into one oversized, crispy, handheld bite.

Golden fried egg rolls cut open to show smoked brisket, pimento mac and cheese, and collard greens beside barbecue dipping sauce

YIELD12 rolls

PREP45 min

COOK45 min

TOTAL1 hr 30 min

THE OAKLAND MENU

A whole soul-food plate, wrapped and fried.

Inspired by Oakland's Black barbecue heritage and the Southern food traditions carried to the East Bay during the Great Migration, these egg rolls bring smoke, richness, greens, and crunch together in one bite.

Tender brisket is lightly dressed with barbecue sauce, the pimento mac is chilled until firm, and the braised collards are cooked nearly dry. Keeping every layer cool and compact is what gives the wrapper a tight seal and a crisp finish.

A sweet, tangy, peppery barbecue sauce brings the whole thing together. Serve the rolls hot, slice them on the diagonal, and let everyone see exactly what is hiding inside.

Oakland barbecue spirit, dealt into one golden jackpot.

Ingredients

Smoked brisket filling

2 cups cooked smoked brisket, finely chopped or shredded
1 small yellow onion, finely diced
2 cloves garlic, minced
¼ cup barbecue sauce
1 tsp Worcestershire sauce
½ tsp smoked paprika
¼ tsp freshly ground black pepper
1 Tbsp butter

Pimento mac and cheese

2 cups cooked elbow macaroni, well drained
1 cup sharp cheddar cheese, freshly shredded
½ cup prepared pimento cheese
¼ cup cream cheese, softened
2 Tbsp whole milk
½ tsp garlic powder
¼ tsp freshly ground black pepper

Braised collard greens

4 cups fresh collard greens, stems removed and leaves finely chopped
4 slices bacon, chopped
1 small yellow onion, diced
2 cloves garlic, minced
¼ cup chicken broth
1 Tbsp apple cider vinegar
¼ tsp red pepper flakes
Salt and black pepper, to taste

Oakland-inspired barbecue dipping sauce

1 cup ketchup
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp smoked paprika
½ tsp black pepper
¼ tsp cayenne pepper, or to taste
2–4 Tbsp water, as needed

Assembly

12 large egg roll wrappers
1 egg, beaten with 1 Tbsp water
Neutral frying oil, such as canola or peanut oil

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Method

Prepare the collard greens.Remove the tough center stems and finely chop the leaves. Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove the bacon, leaving about 1 tablespoon of fat. Cook the onion for 3 to 4 minutes, add the garlic for 30 seconds, then add the collards, broth, vinegar, red pepper flakes, salt, and black pepper. Cover and simmer over medium-low heat for 20 to 25 minutes. Uncover and cook until nearly dry, then return the bacon. Transfer to a plate and cool completely. The collards must be relatively dry so the wrappers do not become soggy or split.
Make the pimento mac and cheese.Cook the macaroni in salted water until just al dente and drain thoroughly. Over low heat, stir together the cream cheese, pimento cheese, and milk until smooth. Gradually add the cheddar, then season with garlic powder and black pepper. Fold in the macaroni and cook for 1 to 2 minutes, until thick. Transfer to a shallow container and refrigerate for at least 30 minutes.
Prepare the smoked brisket.Melt the butter in a skillet over medium heat. Cook the onion for about 3 minutes, add the garlic for 30 seconds, then stir in the brisket, barbecue sauce, Worcestershire sauce, smoked paprika, and black pepper. Cook for 4 to 5 minutes, until heated through and lightly coated. Cool completely. The brisket should be moist, but not swimming in sauce.
Assemble the egg rolls.Set a wrapper on the work surface with one corner toward you. Place about 2 tablespoons chilled pimento mac just below center, then add 1 tablespoon brisket and 1 tablespoon collards. Fold the bottom corner tightly over the filling, bring in both sides, and roll firmly. Brush the final corner with egg wash and seal. Repeat, then refrigerate the assembled rolls for 15 to 20 minutes. Do not overfill.
Make the barbecue dipping sauce.Combine the ketchup, brown sugar, vinegar, Worcestershire, Dijon, smoked paprika, black pepper, and cayenne in a small saucepan. Simmer gently over medium-low heat for 10 to 12 minutes. Add water one tablespoon at a time to reach a dipping consistency. Taste and adjust the sweetness, acidity, or heat. Keep warm.
Fry the egg rolls.Heat 2 to 3 inches of neutral oil in a heavy-bottomed pot to 350°F. Fry in small batches for 3 to 5 minutes, turning occasionally, until deeply golden and crisp. Make sure the cooked fillings are reheated to 165°F. Transfer to a wire rack and rest for 2 to 3 minutes.
Serve.Slice each roll diagonally to reveal the brisket, pimento mac, and collards. Arrange on a platter with warm barbecue dipping sauce. Garnish with chopped parsley or scallions, if desired.

Quick notes: The prep and cook times assume the brisket is already cooked and do not include chilling. The brisket, macaroni, collards, and sauce can be made a day ahead and refrigerated separately. Drain fried rolls on a wire rack for extra crunch. Smoked chuck roast or pulled beef can replace the brisket. Reheat cooked rolls at 375°F in the oven or air fryer. Uncooked assembled rolls can be frozen on a tray, transferred to a freezer bag, and fried from frozen with extra cooking time; always check the center temperature.

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A whole soul-food plate, wrapped and fried.

Method

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