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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 egg roll
- Calories: 240
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
