Now, lay an egg roll wrapper on a flat surface, and place a generous spoonful of the filling in the center. Be careful not to overfill; trust me, I learned the hard way that too much filling can cause messy explosions in the fryer! Fold the sides of the wrapper over the filling, then roll it up tightly starting from the bottom, sealing the edge with a little water. Repeat this process until you’ve filled all the wrappers.
Next, heat oil in a frying pan (or a deep fryer, if you have one) to about 350°F. I love the sound of the oil bubbling as I carefully drop the egg rolls in—they go from raw to crispy golden perfection in just a few minutes! Fry each egg roll until they are beautifully browned and crispy, about 3-4 minutes on each side. Drain them on paper towels to remove excess oil.
Finally, serve your Texas Twinkies Egg Rolls hot and crispy with a side of honey for dipping. The sweet and savory combination is absolutely divine! You’ll want to enjoy them right out of the fryer, but be careful—they’re hot!
Pro Tips for Best Results
I tested this recipe three ways, and what I found is that using smoked brisket makes all the difference in flavor. The smokiness really complements the creaminess of the cheese and is worth the extra effort if you can swing it! If you’re short on time, though, pulled pork or even rotisserie chicken work surprisingly well too.
Another thing I learned is to keep the egg rolls covered while you’re assembling the batch. The wrappers can dry out quickly, making them a bit tricky to roll. I keep a damp kitchen towel over the unrolled wrappers to keep them moist and pliable!
Finally, be sure to allow your oil to come back to temperature between batches if you’re frying a large quantity. If the oil is too cool, your egg rolls may absorb more oil and become greasy instead of crispy. Nobody wants that!
Common Mistakes to Avoid
One mistake I made the first time I whipped these up was not sealing the egg rolls properly. I was so excited to fry them that I rushed through the rolling process. Make sure to seal them tightly to avoid any nasty explosions in the fryer! It’s a mess you definitely want to avoid.
Another common error is overcrowding the frying pan. I was eager to get them all done quickly, but trust me, frying a few at a time results in better texture and color. When they’re too close together, they can stick and steam instead of fry, leading to less crispy egg rolls.
I also found that using overly wet egg roll wrappers can lead to soggy results. Make sure they’re just moist enough to stick together during the rolling process. If they’re too wet, your egg rolls can burst in the hot oil as they fry. It’s important to strike that balance!
Finally, don’t skip the honey! I’ve seen people opt for spicy dipping sauces or chuck it altogether, but the sweet honey really balances out the savory filling. Trust me on this one—it’s worth it! (See the next page below to continue…)