I love making these Texas Twinkies Egg Rolls when I want a bold, crowd-pleasing appetizer that feels indulgent and fun. Crispy egg roll wrappers are filled with smoky beef brisket, creamy cheese, and fresh jalapeños, then finished with a warm drizzle of spicy honey. Every bite gives me crunch, heat, and a touch of sweetness that keeps everyone reaching for more.
Why You’ll Love This Recipe
I keep this recipe in rotation because it transforms simple ingredients into something memorable. I enjoy how the rich, smoky brisket pairs with creamy cheese and fresh jalapeños, all wrapped in a golden, crunchy shell. The spicy honey ties everything together, and I like that these egg rolls are easy to prepare yet impressive enough for parties or game days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 egg roll wrappers
2 cups smoked beef 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
120 millilitres honey
1 jalapeño, thinly sliced
Directions
I begin by combining the chopped smoked brisket, cream cheese, shredded cheese, diced jalapeños, garlic, onion powder, smoked paprika, salt, and black pepper in a large bowl. I mix until everything is evenly blended and the filling holds together well.
I place an egg roll wrapper on a flat surface with one corner facing me. I spoon about two tablespoons of filling into the center, fold in the sides, and roll it up tightly. I brush the edge with beaten egg to seal it securely.
I heat vegetable oil in a deep pot or fryer to 175°C (350°F). I fry the egg rolls in small batches for two to three minutes per side, turning them until they are evenly golden and crisp. I remove them and let them drain on paper towels.
For the spicy honey, I gently warm the honey and sliced jalapeño in a small saucepan over low heat for about five minutes, stirring occasionally and making sure it does not boil.
I arrange the hot egg rolls on a serving platter, drizzle them generously with the spicy honey, and serve immediately.
Servings And Timing
I usually get 12 egg rolls from this recipe. Preparation takes me about 25 minutes, cooking takes around 20 minutes, and the total time comes to roughly 45 minutes.
Storage/Reheating
When I have leftovers, I let the egg rolls cool completely before storing them in an airtight container in the refrigerator for up to three days. I reheat them in the oven or air fryer to bring back the crisp texture. I avoid reheating them in the microwave because the wrappers lose their crunch.
FAQs
Can I Use Leftover Brisket For This Recipe?
I often use leftover smoked beef brisket, and it works perfectly while adding deep, smoky flavor to the filling.
How Spicy Are These Egg Rolls?
I find them moderately spicy. When I want less heat, I reduce the amount of jalapeño or remove the seeds.
Can These Egg Rolls Be Baked Instead Of Fried?
I sometimes bake them at 400°F after brushing them lightly with oil. They still turn golden, though frying gives me the crispiest result.
What Cheese Works Best In This Filling?
I like using cheddar or pepper jack for melt and flavor, but I sometimes mix both for extra richness.
What Is The Best Way To Serve These Egg Rolls?
I enjoy serving them hot with the spicy honey drizzled on top, and sometimes I add ranch or barbecue sauce on the side for dipping.
Conclusion
I love how these Texas Twinkies Egg Rolls turn smoky brisket and creamy cheese into a crunchy, irresistible appetizer. The balance of heat and sweetness makes them hard to forget, and they always disappear quickly whenever I serve them. This is one recipe I rely on when I want something bold, comforting, and guaranteed to impress.
Crispy egg roll wrappers are filled with smoky brisket, cream cheese, cheddar, and jalapeños, then drizzled with warm spicy honey for a bold, crowd-pleasing appetizer.
Total Time:45 minutes
Yield:12 egg rolls
Ingredients
12 egg roll wrappers
2 cups smoked beef 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
120 millilitres honey
1 jalapeño, thinly sliced (for spicy honey)
Instructions
In a large bowl, mix chopped smoked brisket, cream cheese, shredded cheese, diced jalapeños, garlic, onion powder, smoked paprika, salt, and black pepper until well combined.
Place an egg roll wrapper on a flat surface with a corner facing you. Spoon about two tablespoons of filling into the center.
Fold in the sides and roll up tightly. Brush the edge with beaten egg to seal.
Heat vegetable oil in a deep pot or fryer to 175°C (350°F).
Fry egg rolls in small batches for 2–3 minutes per side, until golden and crispy. Drain on paper towels.
In a small saucepan, gently warm honey and sliced jalapeño over low heat for about 5 minutes, stirring occasionally. Do not boil.
Arrange hot egg rolls on a serving platter and drizzle with spicy honey. Serve immediately.
Notes
Use leftover smoked brisket for extra flavor.
Reduce or remove jalapeño seeds for less heat.
Bake instead of fry by brushing rolls with oil and baking at 400°F until golden.
Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer for best texture.
