To wrap your egg rolls, lay an egg roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the brisket mixture onto the bottom third of the wrapper. Fold the bottom over the filling, tuck the sides in, and roll it up tightly, sealing with a bit of water. Don’t be discouraged if the first couple don’t look perfect; practice makes perfect! Once you’ve wrapped them all, it’s time to heat up the oil in your frying pan or deep fryer.
In my kitchen, I usually heat the oil to about 350°F (175°C). I find that this temperature gives the egg rolls that delightful golden-brown color without burning. Carefully drop the egg rolls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 3-4 minutes until they’re crispy and golden. You’ll love the sound they make when they hit the oil! Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Now, it’s time to drizzle with honey! I like to do this just before serving to keep that lovely crispy texture intact. Serve them warm, and watch as everyone reaches for more. They are incredibly irresistible!
Pro Tips for Best Results
Through my trial and error, I found that ensuring your brisket is finely chopped really helps maximize flavor in every bite. I’ve tested it with larger chunks of meat, and while they still taste great, the cream cheese and jalapeños get a bit lost in the mix.
Also, I recommend frying in small batches. It’s tempting to cook them all at once, but overcrowding the pan will lower the oil temperature and lead to soggy egg rolls instead of the crispy texture we’re after.
And if you want to change things up, consider adding some shredded cheddar cheese to the filling! It adds another layer of flavor and makes these Texas Twinkies even more indulgent.
Common Mistakes to Avoid
One common mistake I’ve seen (and made!) is not sealing the egg rolls properly. If you skip the water-sealing step or if you roll them too loose, they can burst open during frying, making a mess in your oil. You want them tightly sealed so all that delicious filling stays snug inside. (See the next page below to continue…)