I love how this recipe takes the spirit of BBQ and reinvents it into a crispy, crave-worthy appetizer. The contrast between the crunchy egg roll wrapper and the creamy, spicy brisket filling hits every note. Whether I serve them at parties, game day, or just as a fun weekend snack, they always disappear fast. The spicy honey adds just enough heat and sweetness to balance the smoky brisket and melted cheese—this combo is honestly irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Egg Rolls 12 egg roll wrappers 2 cups smoked brisket, finely chopped 225 grams cream cheese, softened 4 jalapeños, diced 1 cup shredded cheddar cheese or pepper jack cheese 2 garlic cloves, minced 1 teaspoon onion powder 1 teaspoon smoked paprika 1 egg, beaten Vegetable oil for deep frying Salt, to taste Freshly ground black pepper, to taste
I start by mixing the chopped smoked brisket, cream cheese, shredded cheese, jalapeños, garlic, onion powder, smoked paprika, salt, and pepper in a large bowl. I stir until everything’s well combined and evenly blended.
To assemble the egg rolls, I lay a wrapper down in a diamond shape, add about 2 tablespoons of filling in the center, fold the bottom corner up over the filling, fold in the sides, and then roll it tightly. I seal the top edge with a brush of beaten egg.
I heat vegetable oil in a deep fryer or heavy pot to 175°C (350°F).
Then I fry the egg rolls in small batches for 2 to 3 minutes on each side until they turn golden and crispy. I use a slotted spoon to remove them and let them drain on paper towels.
For the spicy honey, I gently warm the honey with sliced jalapeño in a small saucepan over low heat for about 5 minutes. I make sure it doesn’t boil—just enough to let the flavors meld.
Finally, I arrange the hot egg rolls on a serving platter and drizzle them with the infused honey. Sometimes I serve them with a side of ranch or BBQ sauce for dipping.
I sometimes swap cheddar for pepper jack when I want extra heat.
For a smoky BBQ touch, I drizzle barbecue sauce instead of honey.
I’ve tried this with pulled pork in place of brisket—it works great too.
If I want it milder, I reduce or omit the jalapeños in both the filling and honey.
For a baked option, I brush the rolls with oil and bake them at 200°C (400°F) for about 15–20 minutes until crisp.
Storage/Reheating
Once cooled, I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 175°C (350°F) for 8–10 minutes to keep them crispy. I avoid microwaving since it makes them soggy. The spicy honey can be kept in a jar at room temperature for a couple of days or refrigerated for longer.
FAQs
How spicy are these Texas Twinkies Egg Rolls?
It depends on the jalapeños. I find them moderately spicy, especially with the honey drizzle. I remove seeds to lower the heat, or leave them in when I want a real kick.
Can I make these egg rolls ahead of time?
Yes, I assemble them a few hours ahead and store them covered in the fridge. I fry them just before serving for the best texture.
Can I freeze the egg rolls?
Absolutely. I freeze them after assembling but before frying. When ready to cook, I fry them straight from frozen—just a minute or two longer in the oil.
What dipping sauces go best with these?
Ranch and barbecue sauce are my go-to dips. Sometimes I mix a little hot sauce into ranch for extra zing.
Can I use store-bought brisket?
Yes, I’ve used leftover takeout brisket or even deli-style smoked brisket. The key is chopping it finely for even distribution.
Conclusion
These Texas Twinkies Egg Rolls are everything I love about bold, Southern-inspired flavors—wrapped up in a crispy shell. They’re spicy, smoky, cheesy, and just sweet enough thanks to that infused honey. Whether I’m feeding a crowd or just treating myself, this recipe always hits the spot.
Smoked brisket, jalapeños, and cheese wrapped in golden egg rolls, drizzled with spicy honey for the ultimate Texan appetizer.
Ingredients
→ Egg Rolls:
12 egg roll wrappers
2 cups smoked brisket, finely chopped
225 grams cream cheese, softened
4 jalapeños, diced
1 cup shredded cheddar cheese or pepper jack cheese
2 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1 egg, beaten (for sealing)
Vegetable oil for deep frying
Salt, to taste
Freshly ground black pepper, to taste
→ Spicy Honey:
120 millilitres honey
1 jalapeño, thinly sliced
Instructions
In a large bowl, combine chopped smoked brisket, cream cheese, shredded cheese, jalapeños, garlic, onion powder, smoked paprika, salt, and pepper. Mix until well blended.
Lay one egg roll wrapper in a diamond shape. Add 2 tablespoons of filling to the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal.
Heat oil in a deep fryer or saucepan to 175°C (350°F).
Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crisp. Remove and drain on paper towels.
In a small saucepan, combine honey and jalapeño slices. Warm over low heat for 5 minutes to infuse flavor (do not boil).
Serve hot egg rolls drizzled with spicy honey. Optional: pair with ranch or barbecue dipping sauce.
Notes
Chop brisket finely for an even filling.
Ensure oil reaches full temperature for the crispiest texture.
Use gloves when handling jalapeños to avoid irritation.
Make ahead tip: Assemble egg rolls in advance and fry just before serving.
