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Texas Twinkies Egg Rolls with Honey

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  • Prep Time: 40 minutes

  • Cook Time: 20 minutes (per batch)

  • Total Time: 1 hour

  • Course: Appetizer, Snack

  • Cuisine: Tex-Mex, Fusion

  • Diet: Meat Lover

  • Difficulty: Medium-High Intensity – Involves making a filling, rolling egg rolls, and deep-frying. Requires focus and a bit of technique, but the steps are clearly defined.

  • Servings: 12 egg rolls (serves 4-6 as an appetizer)

  • Yield: 12 Texas Twinkies Egg Rolls

Equipment

  • Large Heavy-Bottomed Pot or Dutch Oven (for frying)

  • Deep-Fry Thermometer (highly recommended)

  • Mixing Bowls

  • Baking Sheet with Wire Rack

  • Small Saucepan

Ingredients

For the Brisket & Cream Cheese Filling:

  • 2 cups cooked smoked brisket, finely shredded or chopped

  • 4 oz full-fat cream cheese, softened to room temperature

  • 1/2 cup sharp cheddar cheese, shredded

  • 2-3 jalapeños, seeds and ribs removed, finely diced

  • 1/4 cup sliced green onions

  • 1 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp black pepper

  • Pinch of salt (taste first, as brisket can be salty)

For Assembly & Frying:

  • 12 egg roll wrappers

  • 1 large egg, beaten (for egg wash)

  • 4-6 cups neutral oil for frying (like peanut, canola, or vegetable oil)

For the Spicy Honey Glaze:

  • 1/2 cup honey

  • 1 tbsp hot sauce (like Cholula or Texas Pete)

  • 1/2 tsp red pepper flakes

  • 1 tbsp apple cider vinegar

  • Pinch of salt

For Serving (Optional):

  • Ranch dressing or blue cheese dressing for dipping

  • Additional sliced jalapeños

  • Chopped fresh cilantro

Instructions

Part 1: Crafting the Savory Filling

  1. Combine the Filling: In a medium mixing bowl, combine the finely shredded brisket, softened cream cheese, shredded cheddar, diced jalapeños, and green onions. Use a fork to mix thoroughly until the cream cheese is fully incorporated and binds the mixture together.

  2. Season: Add the smoked paprika, garlic powder, onion powder, and black pepper. Mix well. Taste the mixture and only add a pinch of salt if needed, as the brisket and cheeses already contribute saltiness.

  3. Chill: Cover the bowl and refrigerate the filling for at least 20-30 minutes. This chilling step is crucial as it firms up the filling, making it much easier to handle and roll without leaking.

Part 2: Assembling the Egg Rolls

  1. Set Up Your Station: Create an assembly line with the egg roll wrappers (keep them under a damp paper towel to prevent drying), the chilled brisket filling, the beaten egg in a small bowl, and a clean baking sheet.

  2. Fill the Wrapper: Place one egg roll wrapper on a clean surface in a diamond orientation (one point facing you). Spoon about 2-3 tablespoons of the brisket filling into a log shape horizontally across the center of the wrapper, leaving about an inch of space on the left and right sides.

  3. The Perfect Roll:

    • Fold and Tuck: Fold the bottom point of the wrapper up and over the filling, tucking it snugly around the filling.

    • Fold the Sides: Fold the left and right points inward over the folded bottom flap, creating an envelope-like shape.

    • Seal the Roll: Brush the remaining top point of the wrapper with the beaten egg wash. Roll the filled packet upward tightly, pressing gently to seal the egg-washed flap. The egg wash acts as a glue, ensuring the egg roll stays sealed during frying. Place the finished egg roll seam-side down on the baking sheet.

  4. Repeat: Continue this process with the remaining wrappers and filling. Do not overfill the wrappers, as this can cause them to burst during frying.

Part 3: Frying to Golden Perfection

  1. Heat the Oil: Pour oil into your large, heavy-bottomed pot until it is about 2-3 inches deep. Attach your deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C). Maintaining this temperature is key to a crisp, non-greasy result.

  2. Fry in Batches: Carefully lower 3-4 egg rolls into the hot oil using tongs or a spider strainer. Do not overcrowd the pot, as this will cause the temperature to drop and make the egg rolls greasy.

  3. Fry Until Golden: Fry for 3-5 minutes, turning occasionally, until the egg rolls are uniformly golden brown and crisp.

  4. Drain: Remove the egg rolls from the oil and transfer them to a wire rack set over a baking sheet. This allows excess oil to drip off and keeps the bottom from getting soggy. Let them rest for a couple of minutes before serving. Repeat with the remaining egg rolls, ensuring the oil returns to 350°F before adding the next batch.

Part 4: Making the Spicy Honey Glaze

  1. Combine and Simmer: While the egg rolls are frying, combine the honey, hot sauce, red pepper flakes, and apple cider vinegar in a small saucepan.

  2. Infuse the Flavors: Heat over medium-low heat, stirring frequently, until the mixture is warm, thinned out, and begins to simmer gently. Let it simmer for 1-2 minutes to allow the flavors to meld and the pepper flakes to infuse the honey. Remove from heat and stir in a pinch of salt.

Serving and Presentation

Arrange the hot, crispy Texas Twinkies Egg Rolls on a serving platter. Drizzle generously with the warm spicy honey glaze. Serve immediately with small bowls of ranch dressing for dipping and any additional garnishes you like.

Nutrition Information

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients, brisket preparation, and oil absorption.

Serving Size: 1 egg roll (with glaze)
Calories: ~315
Total Fat: 18g (23% DV)

  • Saturated Fat: 6g (30% DV)
    Cholesterol: 45mg (15% DV)
    Sodium: 380mg (17% DV)
    Total Carbohydrates: 26g (9% DV)

  • Dietary Fiber: 1g (4% DV)

  • Sugars: 14g
    Protein: 12g
    Vitamin D: 0.2mcg (1% DV)
    Calcium: 45mg (4% DV)
    Iron: 1.5mg (8% DV)
    Potassium: 180mg (4% DV)

Chef’s Notes & Tips for Success

  • Brisket Shortcut: No leftover brisket? You can use 2 cups of high-quality, shredded store-bought smoked brisket from your local barbecue joint. Alternatively, well-seasoned and browned ground beef can work in a pinch, though the flavor profile will be different.

  • Control the Heat: The spice level is easily adjustable. For a milder version, use only one jalapeño and remove all seeds and ribs thoroughly. For more heat, leave some seeds in or add a dash of cayenne pepper to the filling.

  • Baking Option (Less Crispy): For a slightly lighter version, you can bake these. Preheat oven to 400°F (200°C). Brush the assembled egg rolls lightly with oil and bake for 18-22 minutes, flipping halfway through, until golden brown. The texture will be more baked-pastry than deep-fried crisp.

  • Air Fryer Method: For a great compromise, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through. Spray the egg rolls generously with cooking spray first.

  • Seal Tightly: A tight seal is non-negotiable. If the egg roll is not properly sealed, the filling will leak into the oil, causing splattering and a messy pot.

  • Make-Ahead/Freezing: You can assemble the egg rolls and freeze them on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.

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