These crispy, golden egg rolls are filled with smoky brisket, creamy cheese, and just the right amount of heat from pickled jalapeños. Each roll is finished with a light drizzle of honey, bringing a subtle sweetness that perfectly complements the rich, savory filling.
Why You’ll Love This Recipe
These egg rolls bring together the best of Texas barbecue and the irresistible crunch of a classic fried appetizer. Creamy, smoky, spicy, and lightly sweet, every bite delivers incredible flavor. They come together quickly, are easy to customize, and make a standout dish for gatherings, game days, or any time you want a bold, crowd-pleasing snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound smoked brisket, chopped
1 cup cream cheese, softened
1/2 cup pickled jalapeños, diced
1/4 cup barbecue sauce
12 egg roll wrappers
Vegetable oil, for frying
Honey, for drizzling
Directions
In a large bowl, combine the chopped smoked brisket, softened cream cheese, diced pickled jalapeños, and barbecue sauce. Mix until fully blended and the filling holds together.
Lay an egg roll wrapper on a flat surface. Add 2 to 3 tablespoons of the brisket filling near the center, slightly closer to the bottom corner.
Fold the two side corners inward, then fold the bottom corner over the filling. Roll tightly toward the top corner to seal the egg roll.
Repeat with the remaining filling and wrappers.
Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
Fry the egg rolls in small batches for 3 to 4 minutes per side, or until they turn deep golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Drizzle each roll with honey while still warm and serve immediately.
Use smoked turkey instead of brisket for a lighter but still smoky filling.
Replace pickled jalapeños with diced roasted red peppers for a milder option.
Swap cream cheese for goat cheese to add tanginess.
Brush egg rolls with oil and bake at 400°F for 15–20 minutes for a lighter, oven-baked option.
Add a small amount of shredded cheese for an even creamier filling.
Storage/Reheating
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for about 10 minutes to restore crispness.
To freeze uncooked rolls, wrap tightly and freeze for up to 1 month. Fry from frozen, adding a few extra minutes to the cooking time.
FAQs
What type of brisket works best?
Smoked brisket with a tender texture and rich flavor works best for these egg rolls.
Can I reduce the heat level?
Yes, use fewer pickled jalapeños or replace them with roasted red peppers.
Is frying required for this recipe?
No. You can bake the rolls at 400°F for 15–20 minutes after brushing them lightly with oil.
What oil should I use for frying?
Vegetable oil or any neutral, high-smoke-point oil is ideal.
Can I make the filling ahead of time?
Yes, prepare the filling up to 24 hours in advance and refrigerate until ready to use.
Can I freeze cooked egg rolls?
Yes. Freeze after cooling completely and reheat in the oven for best texture.
Can I air fry these egg rolls?
Yes. Air fry at 375°F for about 10–12 minutes, flipping halfway through.
What can I serve with these egg rolls?
Serve with barbecue sauce, ranch dressing, or a creamy dipping sauce of your choice.
How do I prevent egg rolls from bursting?
Avoid overfilling and make sure the wrappers are sealed tightly.
Can I use fresh jalapeños instead of pickled?
Yes, but the flavor will be sharper and less tangy than pickled jalapeños.
Conclusion
Texas Twinkies Egg Rolls offer a bold blend of smoky brisket, creamy cheese, gentle heat, and a touch of honey, all wrapped in a crisp, golden shell. They’re easy to prepare, endlessly customizable, and perfect for sharing. Whether you’re hosting a gathering or craving a flavorful snack, these egg rolls deliver a memorable, crowd-pleasing bite every time.
Texas Twinkies Egg Rolls are a crispy, golden appetizer filled with smoky brisket, cream cheese, pickled jalapeños, and barbecue sauce, finished with a drizzle of honey. A bold, sweet-and-savory twist on a Southern favorite.
Author:Sophia
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12 egg rolls
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Halal
Ingredients
1 pound smoked brisket, chopped
1 cup cream cheese, softened
1/2 cup pickled jalapeños, diced
1/4 cup barbecue sauce
12 egg roll wrappers
Vegetable oil, for frying
Honey, for drizzling
Instructions
In a large bowl, mix chopped brisket, cream cheese, diced jalapeños, and barbecue sauce until well combined.
Place an egg roll wrapper on a flat surface. Add 2–3 tablespoons of filling near the center, closer to the bottom corner.
Fold the side corners inward, then roll the bottom corner over the filling. Roll tightly and seal the edge.
Repeat with remaining wrappers and filling.
Heat oil in a skillet or deep fryer to 350°F (175°C).
Fry egg rolls in small batches for 3–4 minutes per side until golden and crisp.
Transfer to a paper towel-lined plate to drain.
Drizzle warm egg rolls with honey and serve immediately.
Notes
Use fewer jalapeños or substitute with red peppers to reduce heat.
Bake at 400°F for 15–20 minutes for a lighter version.
Air fry at 375°F for 10–12 minutes, flipping halfway.
Prepare filling up to 24 hours in advance for convenience.
