Texas Twinkies Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 pound smoked brisket, chopped
02 -
1 cup cream cheese, softened
03 -
1/2 cup pickled jalapeños, diced
04 -
1/4 cup barbecue sauce
→ Wrapper and Frying
05 -
12 egg roll wrappers
06 -
Vegetable oil, for frying
07 -
Honey, for drizzling
# Instructions:
01 -
In a large bowl, mix together chopped smoked brisket, softened cream cheese, diced pickled jalapeños, and barbecue sauce until fully combined.
02 -
Place one egg roll wrapper on a flat surface and spoon 2 to 3 tablespoons of the brisket mixture into its center.
03 -
Fold the sides of the wrapper inward, then fold the bottom corner over the filling and roll tightly to form an egg roll.
04 -
Repeat the filling and rolling process with the remaining wrappers and filling.
05 -
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
06 -
Carefully place the egg rolls into the hot oil without overcrowding. Fry each side for 3 to 4 minutes until golden brown and crispy.
07 -
Remove egg rolls from oil and place on paper towels to drain excess oil.
08 -
Drizzle warm egg rolls with honey and serve immediately.
# Notes:
01 -
Adjust the quantity of jalapeños to control spiciness. For a healthier alternative, bake at 400°F (200°C) for 15-20 minutes, brushing oil on wrappers beforehand.