Crispy, smoky, cheesy jalapeño-filled beef wrapped in a golden, crunchy shell and finished with a warm honey drizzle is one of my favorite ways to turn classic BBQ flavors into an easy appetizer. I love how the brisket adds richness, the jalapeños bring heat, and the honey balances everything with just the right sweetness.
Why You’ll Love This Recipe
I love making these because they deliver all the flavors of Texas-style stuffed jalapeños without the work of filling whole peppers. The egg roll wrapper fries beautifully crisp, the filling is creamy and smoky, and the honey drizzle at the end makes each bite irresistible. I also appreciate how quick and simple the recipe is, making it perfect for gatherings or last-minute snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 egg roll wrappers
1 cup chopped smoked brisket or shredded beef
4 large jalapeños, seeded and diced
1 cup shredded cheddar or pepper jack cheese
4 oz softened cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Oil for frying
1/4 cup warm honey for drizzling
Directions
I combine the chopped brisket or shredded beef, diced jalapeños, shredded cheese, cream cheese, garlic powder, onion powder, salt, and pepper in a bowl until everything is evenly mixed.
I place an egg roll wrapper on a flat surface with one corner facing me.
I add about 2–3 tablespoons of the filling to the lower portion of the wrapper.
I fold the bottom corner over the filling, fold in the two side corners, then roll tightly upward, sealing the top corner with a little water.
I repeat this process with all the wrappers and filling.
I heat oil to 350°F (175°C) in a deep pan or fryer.
I fry the egg rolls in batches for 3–4 minutes per side until they turn golden and crispy.
I remove them and let them drain on paper towels.
I drizzle warm honey over the hot egg rolls before serving.
I sometimes swap the cheese for Monterey Jack when I want a milder flavor.
I use shredded beef instead of brisket when I want a softer texture.
I air-fry the egg rolls at 380°F (193°C) for 8–10 minutes for a lighter version.
I drizzle spicy honey when I want a sweet-and-hot finish.
Storage/Reheating
I store extra egg rolls in an airtight container in the refrigerator for up to 3 days.
I reheat them in the oven or air fryer at 375°F (190°C) for 6–8 minutes until they crisp back up.
I avoid microwaving because it softens the wrapper.
When I freeze them, I prefer freezing them before frying so I can cook them directly from frozen later.
FAQs
How spicy are these egg rolls?
I find the heat moderate because the jalapeños are seeded, but I can make them spicier by leaving some seeds in.
Can I make them ahead of time?
Yes, I often assemble them ahead and refrigerate them for up to 24 hours or freeze them before frying.
Can I bake them instead of frying?
Yes, I bake them at 400°F (205°C) for 15–18 minutes, lightly brushing them with oil for best crispiness.
What sauces go well with these?
I like serving them with ranch, chipotle mayo, BBQ sauce, or extra honey.
Can I use leftover brisket or beef?
Yes, leftover brisket or leftover shredded beef works perfectly and adds great flavor.
Conclusion
I love making these Texas Twinkies Egg Rolls because they blend smoky beef, spicy jalapeños, creamy cheese, and warm honey into a crispy, satisfying bite. They’re quick, flavorful, and always a hit whenever I serve them.
Texas Twinkies Egg Rolls combine smoky brisket, spicy jalapeños, and creamy cheese in a crispy egg roll wrapper, finished with a drizzle of warm honey — the perfect BBQ-inspired appetizer or snack.
Total Time:27 minutes
Yield:8 egg rolls
Ingredients
8 egg roll wrappers
1 cup chopped smoked brisket or shredded beef
4 large jalapeños, seeded and diced
1 cup shredded cheddar or pepper jack cheese
4 oz softened cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Oil for frying
1/4 cup warm honey for drizzling
Instructions
In a bowl, mix brisket, jalapeños, shredded cheese, cream cheese, garlic powder, onion powder, salt, and pepper until well combined.
Place an egg roll wrapper on a flat surface with one corner facing you.
Add 2–3 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, fold in the side corners, and roll tightly. Seal the top with a dab of water.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan or fryer to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes per side, until golden and crispy.
Drain on paper towels and drizzle with warm honey before serving.
Notes
Use seeded jalapeños for mild heat; leave seeds in for spicier results.
Can substitute brisket with shredded beef or pulled pork.
Air fry at 380°F for 8–10 minutes for a lighter version.
Drizzle spicy honey or serve with dipping sauces like ranch or BBQ for variety.
Freeze uncooked rolls for future use — fry or bake directly from frozen.
