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Texas Twinkies Egg Rolls deliver smoky brisket goodness and creamy heat all wrapped up in a crispy, hand-held bite. This is my go-to party appetizer when I want something that makes people stop talking and start reaching for seconds. That oozy filling paired with sweet and spicy honey always disappears fast at game days and family gatherings.
My sister once challenged me to make the ultimate jalapeño popper — and when I wrapped brisket and cheese in egg roll wrappers, everyone demanded the recipe by the end of the night.
Ingredients
- Egg roll wrappers: Seek ones with no tears or dryness for best sealing
- Smoked brisket: Chopped into small pieces for easy rolling and maximum smoky flavor
- Cream cheese: Use full-fat and let it soften fully for creamier texture
- Jalapeños: Choose firm peppers for a bright punch of heat
- Shredded cheddar or pepper jack cheese: For meltiness and extra flavor the sharper, the better
- Garlic: Use fresh cloves for bold savory notes
- Onion powder: Adds a subtle background flavor
- Smoked paprika: Spanish or Hungarian types bring deep smoky aroma
- Beaten egg: Seals wrappers and keeps filling inside
- Oil for frying: Neutral oils like canola or peanut work best for crispiness
- Salt and pepper: Brings out all the flavors
- Honey: Go for a mild wildflower variety for best pairing with spice
- Thinly sliced jalapeño: Infuses honey with heat and pretty color
Instructions
- Prepare the Filling:
- Mix together chopped smoked brisket, cream cheese, shredded cheese, diced jalapeños, minced garlic, onion powder, smoked paprika, salt, and pepper in a bowl. Make sure everything is evenly combined and the mixture holds together slightly when pressed. The key here is to evenly distribute flavorful bits into every bite.
- Fill and Roll Egg Rolls:
- Lay out an egg roll wrapper on a clean surface with one corner facing you. Spoon about two tablespoons of the filling in the center. Fold the left and right corners inward over the filling pull up the bottom corner and roll tightly toward the top. Brush a little beaten egg along the top corner and seal well to prevent filling from leaking during frying.
- Fry the Egg Rolls:
- Heat enough oil to fully submerge the egg rolls to 175 degrees Celsius in a heavy deep pot or fryer. Fry egg rolls in batches for two to three minutes per side turning as needed until all sides are deep golden brown and crisp. Drain well on paper towels so they stay crispy.
- Make the Spicy Honey:
- Combine honey and thinly sliced jalapeño in a small pan over low heat. Warm gently for five minutes to infuse flavor stirring occasionally. Remove from heat before the honey bubbles to keep the texture silky. You will smell the perfumed spice coming through.
- Serve:
- Arrange egg rolls on a platter while still hot and drizzle generously with the warm jalapeño honey. Serve right away with your favorite ranch or barbecue sauce for dipping. The mix of sweet spicy and creamy hits all the right notes.
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After one bite of the spicy honey with creamy brisket filling I fell hard for this flavor combo. The brisket reminds me of my dad’s backyard smoke sessions and this dish turns leftovers into something craveable even days later.
Storage Tips
Cool any leftovers to room temperature and refrigerate in a sealed container for up to three days. For reheating use an oven or air fryer to restore crispiness. Avoid microwaving which softens the wrapper.
Ingredient Substitutions
No brisket? Try pulled pork or roast chicken for a different but equally tasty twist. If you cannot find egg roll wrappers, large wonton wrappers work in a pinch — just use less filling. Cream cheese can be swapped with soft goat cheese for tang, or leave out jalapeños for a milder version.
Serving Suggestions
Pile onto a tray with pickled veggies as part of a game day spread. These also make fantastic picnic food because they travel well when wrapped in foil. My family loves them with ranch but a tangy barbecue sauce or avocado crema would also be great.
Cultural Context
Texas Twinkies are a beloved barbecue snack — stuffed jalapeños wrapped in bacon and smoked. Baking them into egg rolls is a fun fusion twist that keeps all the spirit of classic Southern barbecue while making them easy to serve to a crowd.
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These egg rolls are an unbeatable way to use up barbecue leftovers or to turn a regular night into something memorable. I have never seen a plate of them last longer than a few minutes at my house so you might want to double the batch if you are feeding a crowd.
Frequently Asked Questions
- → Can I use leftover brisket for the filling?
Yes, leftover smoked or roasted brisket works great, adding delicious flavor and texture to the filling.
- → Is there a substitute for cream cheese?
You can use Neufchâtel or a blend of ricotta and shredded cheese, though the texture will differ slightly.
- → How spicy are these egg rolls?
The spice comes from fresh jalapeños and smoked paprika, but you can reduce or omit jalapeños for a milder version.
- → What dipping sauces pair well?
Ranch, BBQ sauce, or chipotle aioli complement the savory and spicy flavors perfectly.
- → Can these egg rolls be baked instead of fried?
Yes, brush with oil and bake at 400°F until golden, though frying achieves extra crispiness.
- → How do I store leftovers?
Store cooled egg rolls in an airtight container in the fridge for up to 3 days; reheat in an oven for best texture.