ROLL INGREDIENTS:

• 12 egg roll wrappers
• Water, to moisten egg roll wrapper
• 2 lb. brisket, fat trimmed
• 1 oz. envelop onion soup mix (dry)
• 12 oz. bottle of tomato-based chili sauce
• 1/2 cup brown sugar
• 3 tablespoons garlic powder
• salt and papper to taste

BBQ SAUACE INGREDIENTS:

• 1/2 cup ketchup
• 1/2 cup water
• 2 tablespoons apple cider vinegar
• 5 tablespoons light brown sugar
• 3 tablespoons sugar
• 1 tablespoon Worchestershire sauce
• 1/2 tablespoon lemon sauce
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon ground mustard
• 2 teaspoons paprika
• 1/2 tablespoon pepper

DIRECTIONS:

1. Preheat oven to 325 degrees F.
2. Place brisket in deep, glass baking dish.  In a bowl, mix together onion soup mix, chili sauce, brown sugar, and garlic powder and pour over brisket.
3. Loosely cover brisket with foil and bake until internal temperature reaches 145 degrees F.
4. While brisket is cooking, make BBQ sauce by combining all of the ingredients in a saucepan.  Bring the ingredients to boil, and then reduce to simmer.  Continue cooking for 1 hour, then take off heat and keep warm for service.
5. Remove brisket and let rest for about 30 minutes to cool and to render its juices.
6. Once cool enough to handle, pull brisket apart and roughly chop.  Season with salt and pepper to taste.
7. To assemble, place 2 tablespoons of filling near the corner of the egg roll wrap that is closest to you.  Fold over the left and right sides, and then brush the corner that is furthest away from you with water and finish rolling.  Press slightly to make sure the rolls stay shut.  Repeat procedure with the remaining egg rolls.
8. Deep fry egg rolls at 350 degrees F until golden brown, draining on paper towels once removed.
9. Serve brisket egg rolls with BBQ dipping saunce on the side.