I’ll never forget the first time I made these Texas Twinkies Egg Rolls. My kitchen filled with the smoky scent of brisket, the tang of cream cheese, and the sizzle of a golden fry. It was a happy accident, born from a fridge full of leftover barbecue and a serious craving for something crispy. The moment that first bite hit—the crunchy shell giving way to that rich, savory, slightly sweet filling—I knew I had to share it with you. It’s the glorious love child of Texas BBQ and your favorite takeout appetizer, and it’s about to become your new party superstar.
Ingredients
- 2 cups cooked shredded beef brisket
- 1 block (8 oz / 225 g) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 12 egg roll wrappers
- 1/4 cup finely diced jalapeño (seeds removed for less heat)
- 2 tablespoons your favorite BBQ rub
- High-heat oil for frying (like peanut or avocado oil)
- 1/4 cup honey, for drizzling
- Fresh cilantro or sliced green onion, for garnish
Let’s talk ingredients, because they truly make the magic here. That shredded beef brisket is non-negotiable—it needs to be leftover from a smoked or slow-cooked brisket, packed with flavor. Using plain, unseasoned cooked beef just won’t deliver the same soul. I’ve tried pre-shredded cheese in a pinch, but trust me, block cheddar you shred yourself melts so much creamier and doesn’t have that anti-caking powder. For the jalapeño, I remove the seeds and ribs because I want flavor, not just fire, but keep them in if you like the kick.
Equipment Needed
- Large mixing bowl
- Small bowl of water (for sealing egg rolls)
- Sharp knife and cutting board
- Large, heavy-bottomed pot or Dutch oven for frying
- Spider strainer or slotted spoon
- Wire rack set over a baking sheet
- Pastry brush (optional, for honey)
You don’t need anything fancy, but a few key tools make life easier. That heavy-bottomed pot is crucial for maintaining a steady frying temperature and preventing scorched egg rolls. I tried a shallow skillet once, and the temperature fluctuated wildly, leading to greasy results. A spider strainer is my best friend for safely lowering and retrieving the egg rolls. If you don’t have a wire rack, paper towels will work, but the rack keeps the bottom from getting soggy—a lesson I learned after a slightly sad, soft-bottomed first batch.
Step-by-Step Instructions
First, let’s build our filling. In your large bowl, combine the shredded brisket, softened cream cheese, shredded cheddar, diced jalapeño, and BBQ rub. Get in there with your hands—it’s the best tool for the job—and mix until everything is beautifully combined and clumpy. The warmth of your hands helps the cheeses start to bond with the meat. Now, lay out an egg roll wrapper with a corner pointing toward you. Place about 3 heaping tablespoons of filling just below the center. Dip your finger in the water and moisten all four edges of the wrapper. This is the glue, so don’t be shy.
Next, the folding. Fold the bottom corner up over the filling, tucking it snugly. Fold in the left and right corners toward the center, like you’re making an envelope. Now, roll it tightly upward to seal it into a neat package. Press firmly on that final corner to seal. Repeat until all your filling is gone. I like to keep the finished rolls under a slightly damp towel to prevent them from drying out and cracking. Seeing that little assembly line on my counter always makes me feel like a professional short-order cook.(See the next page below to continue…)