Texas Twinkies Egg Rolls Honey (Print Version)
Brisket-stuffed egg rolls, golden and crisp, topped with spicy honey and served fresh for a bold snack.
# Ingredients:
→ Egg Rolls
01 -
12 egg roll wrappers
02 -
2 cups smoked brisket, finely chopped
03 -
225 grams cream cheese, softened
04 -
4 jalapeños, diced
05 -
1 cup shredded cheddar cheese or pepper jack cheese
06 -
2 garlic cloves, minced
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
1 egg, beaten
10 -
Vegetable oil for deep frying
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Spicy Honey
13 -
120 millilitres honey
14 -
1 jalapeño, thinly sliced
# Instructions:
01 -
Combine smoked brisket, cream cheese, shredded cheese, diced jalapeños, garlic, onion powder, smoked paprika, salt, and black pepper in a large bowl until homogenous.
02 -
Lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place 2 tablespoons of filling in the centre. Fold the corner over the filling, fold in the sides, and roll tightly. Brush the edge with beaten egg to seal.
03 -
Pour oil into a deep pot or fryer and heat to 175°C (350°F).
04 -
Fry assembled egg rolls in small batches for 2 to 3 minutes per side, or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
05 -
Combine honey and sliced jalapeño in a small saucepan. Warm gently over low heat for 5 minutes to infuse flavours; do not boil.
06 -
Arrange hot egg rolls on a platter. Drizzle with infused spicy honey and serve immediately alongside ranch or barbecue dipping sauce if desired.
# Notes:
01 -
Chop brisket finely for even distribution in each egg roll. Ensure oil is fully heated before frying to achieve a crisp exterior.