Texas Twinkies Egg Rolls Honey (Printable Version)
Smoky brisket and cheese wrapped in crisp rolls with a spicy honey drizzle for bold Southern flavor.
# Ingredients:
→ Filling
01 -
150 g smoked brisket, finely chopped
02 -
100 g full-fat cream cheese, softened
03 -
75 g shredded sharp cheddar or pepper jack cheese
04 -
2 small jalapeños, finely diced
05 -
2 garlic cloves, minced
06 -
1/2 tsp onion powder
07 -
1/2 tsp smoked paprika
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Assembly
10 -
8 egg roll wrappers
11 -
1 beaten egg, for sealing
→ Frying and Garnish
12 -
500 ml neutral oil (canola or peanut), for deep frying
13 -
80 g mild wildflower honey
14 -
1 thinly sliced jalapeño, for infusing honey
# Steps:
01 -
In a mixing bowl, combine chopped smoked brisket, softened cream cheese, shredded cheddar or pepper jack, diced jalapeños, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until evenly combined and slightly cohesive when pressed.
02 -
Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon approximately 30 g (2 tablespoons) of filling into the center. Fold the left and right corners inward over the filling, then lift the bottom corner and roll tightly towards the top. Brush beaten egg on the final corner and seal securely to prevent leakage during frying.
03 -
Heat oil in a deep fryer or heavy pot to 175°C. Fry the egg rolls in batches, turning occasionally, for 2 to 3 minutes per side until they achieve an even deep golden brown and crisp texture. Drain on paper towels to maintain crispiness.
04 -
In a small pan over low heat, gently warm the honey with thinly sliced jalapeño for 5 minutes, stirring occasionally. Remove before the honey bubbles to preserve a smooth texture and allow the jalapeño flavor to infuse.
05 -
Arrange the hot egg rolls on a serving platter and drizzle generously with the warm jalapeño-infused honey. Serve immediately with ranch or barbecue sauce for dipping.
# Notes:
01 -
Cool leftovers to room temperature; refrigerate in an airtight container up to 3 days. Reheat in oven or air fryer to restore crispness. Avoid microwaving to prevent soggy wrappers.