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This recipe blends classic Texas barbecue flavors with the fun and crunch of an egg roll. The smoky brisket mixed with creamy cheese and a kick from pickled jalapeños creates a savory filling wrapped in a crisp golden shell. A drizzle of honey adds a perfect touch of sweetness that balances the smoky spice. These Texas Twinkies Egg Rolls make a fantastic appetizer or a satisfying snack that’s sure to please at any gathering.
I first made these for a casual backyard cookout and ended up making a second batch just minutes later because everyone kept asking for more. The blend of brisket and honey has become an instant favorite in my household.
Ingredients
- One pound smoked brisket chopped: the star of the filling choose quality smoked brisket with good marbling for maximum flavor
- One cup cream cheese softened: adds creamy richness to balance the smoky meat
- Half a cup pickled jalapeños diced: provides a tangy heat adjust quantity depending on your spice love
- Quarter cup barbecue sauce: opt for your favorite style Tangy or sweet sauces both work beautifully
- Twelve egg roll wrappers: look for fresh or frozen wrappers that are pliable and not dried out for easy rolling
- Vegetable oil for frying: a neutral oil with a high smoke point keeps the egg rolls crisp without burning
- Honey for drizzling: adds a final touch of sweetness that brightens up the bold flavors
Step-by-step instructions
- Spoon the Filling Together:
- Begin by placing the chopped smoked brisket in a large bowl. Add the softened cream cheese, diced pickled jalapeños, and barbecue sauce. Mix it thoroughly until every piece of meat is coated and the filling holds together slightly but is still easily spooned.
- Roll the Egg Rolls:
- Lay one egg roll wrapper flat on a clean surface with one corner pointing towards you like a diamond. Place about two to three tablespoons of filling near the center but slightly closer to the corner nearest to you. Fold in the two side corners over the filling. Then fold the bottom corner over tightly covering the filling. Roll firmly upwards towards the remaining corner forming a neat, sealed egg roll.
- Prepare the Oil for Frying:
- Pour vegetable oil into a large skillet or deep fryer and heat it to about 350 degrees Fahrenheit. Make sure the oil is hot enough so the egg rolls sizzle immediately when placed in, which gives them their crisp exterior.
- Fry the Egg Rolls:
- Carefully lower the egg rolls into the hot oil, making sure not to crowd them to allow even frying. Cook each side for about three to four minutes until they turn a deep golden brown and develop a crunchy texture. Turn as needed for even cooking.
- Drain and Dress:
- Remove the cooked egg rolls with a slotted spoon and place them on a paper towel-lined plate to absorb the excess oil. While still warm, drizzle honey over the top for that perfect sweet contrast to the smoky, spicy filling.
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I have always loved the balance of sweet and smoky flavors in Texas barbecue. Combining that with the crunchy outside of an egg roll reminds me of summer parties and watching games with friends. The crackling bite and soft center with a hit of jalapeño heat makes these truly unforgettable.
Storage tips
To keep leftovers fresh, store the egg rolls in an airtight container in the refrigerator for up to three days. You can reheat them in the oven at 375 degrees Fahrenheit for about ten minutes to regain their crispiness. If you want to freeze them uncooked, wrap tightly in plastic wrap and freeze for up to one month. Fry directly from frozen, just add a couple more minutes to the cooking time.
Ingredient substitutions
If smoked brisket is hard to find, smoked pulled pork or smoked turkey work well as alternatives. You can swap cream cheese for goat cheese if you want a tangier twist or even use a shredded cheese blend for a milder flavor. For less heat, replace pickled jalapeños with diced roasted red peppers. Using mustard barbecue sauce can also give an interesting tang.
Serving suggestions
These egg rolls shine when paired with extra barbecue sauce for dipping or a creamy ranch dressing to cool the spice. They also make great finger food alongside a fresh slaw or a simple green salad with a citrus vinaigrette. If you want to turn them into a meal, serve alongside baked beans or corn on the cob.
Frequently Asked Questions
- → What type of brisket works best?
Smoked brisket with a rich, tender texture provides the best flavor and consistency for the filling.
- → Can I adjust the spice level?
Yes, modify the amount of pickled jalapeños to increase or reduce the heat according to your preference.
- → Is frying the only cooking method?
No, baking is a great alternative. Brush the rolls with oil and bake at 400°F for about 15-20 minutes until crispy and golden.
- → What oil is recommended for frying?
Vegetable oil or any high smoke point oil works well to achieve a crispy exterior without burning.
- → How can extra flavor be added when serving?
Serving with additional barbecue sauce or ranch dressing adds more layers of taste and complements the smoky filling.