For a full spread, I keep it casual and fun. A big, crunchy Asian-style slaw is my go-to side because it adds a fresh, vinegary crunch that complements the richness perfectly. A bowl of cool ranch dressing or a spicy chipotle aioli for extra dipping never goes unused. These are finger food at its finest, so have plenty of napkins ready and let people gather around and dig in straight from the platter.
Variations & Customizations
The beauty of this recipe is its adaptability. Not a brisket person? I’ve successfully used pulled pork or even finely chopped smoked sausage. For a spicy kick, mix in a teaspoon of chipotle powder into the filling or add some diced pickled jalapeños for tang and heat. My friend who doesn’t eat beef made a fantastic version with shredded jackfruit cooked in BBQ sauce, and it was shockingly good.
You can also bake them if you prefer not to fry. I’ve tried this—brush the egg rolls lightly with oil and bake at 400°F (200°C) on a parchment-lined sheet for 20-25 minutes, flipping halfway. They won’t get quite as shatteringly crisp as the fried version, but they’re still delicious and a great lighter option. For a fun twist, use wonton wrappers to make smaller, bite-sized “Texas Twinkie Poppers.”
How to Store, Freeze & Reheat
If you have leftovers (a rare occurrence in my house), let them cool completely and store them in a single layer in an airtight container in the fridge for up to 3 days. To reheat, do not microwave them—it makes the wrapper tragically chewy. Instead, I use my air fryer or toaster oven at 375°F (190°C) for 5-8 minutes until hot and re-crisped. It brings them back to nearly-fresh quality.
They freeze beautifully! After frying and cooling, place them in a single layer on a baking sheet to flash-freeze for an hour. Then, transfer them to a freezer bag. They’ll keep for 2-3 months. When you’re ready, you can fry them straight from frozen—just add an extra minute or two to the frying time. Or, bake them from frozen at 400°F (200°C) for 20-25 minutes. It’s a lifesaver for having impressive appetizers on hand for unexpected guests.
FAQ Section
Can I make these ahead of time?
Absolutely, and I do it often for parties. You can assemble the egg rolls completely, place them on a parchment-lined tray, and freeze them solid before transferring to a bag. Fry directly from frozen, adding a couple extra minutes. You can also refrigerate assembled (but unfried) rolls for up to 4 hours before frying. Just cover them with a damp paper towel and plastic wrap so the wrappers don’t dry out.
What’s the best dipping sauce?
While the honey drizzle is essential for me, I always offer extra dips. My personal favorite is a 50/50 mix of ranch dressing and BBQ sauce—it’s creamy, tangy, and smoky all at once. A simple spicy mayo (mayo with a squirt of sriracha) is also fantastic. Honestly, they’re so flavorful they don’t need extra sauce, but it’s always fun to have options.
My egg roll wrapper keeps tearing. Help!
This usually means your wrapper has dried out or your filling is too bulky. Keep the stack of wrappers under a damp towel while you work. Also, ensure your filling isn’t overstuffed and that there are no sharp, pointy pieces of brisket poking out. If you do get a small tear, don’t panic. Just use a second, smaller piece of wrapper brushed with water as a “bandage” to patch it before frying.
Conclusion
There you have it—my absolute favorite way to turn legendary BBQ leftovers into something even more unforgettable. These Texas Twinkies Egg Rolls are more than just a recipe; they’re a conversation starter, a guaranteed crowd-pleaser, and a little project that’s just so much fun to make. I hope you give them a try and that they bring as much joy and messy, delicious fun to your table as they have to mine. Now, go raid that fridge for leftover brisket and get rolling! Happy cooking.