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.
- Serve with ranch or barbecue sauce for dipping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
