Texas Twinkies Egg Rolls with Honey | A Smoky, Spicy, Sweet Appetizer
A Taste of Texas in Every Crispy Bite
I’ll never forget the first time I had a Texas Twinkie—a jalapeño stuffed with brisket and cream cheese, wrapped in bacon, and kissed with smoke. It was a life-changing bite at a backyard BBQ. The problem? I don’t always have my smoker fired up. I wanted that same explosive flavor in a quicker, easier format that still delivered that unforgettable crunch. That’s how these Texas Twinkies Egg Rolls with Honey were born. We’re taking all the soulful goodness of the original—the tender, smoky brisket, the cool and creamy cheese, the gentle heat of the pepper—and wrapping it in a delicate, golden-brown egg roll wrapper. The final drizzle of warm honey is the game-changer, a sweet, floral note that cuts through the richness and makes every single bite a perfect harmony of spicy, smoky, salty, and sweet. Your kitchen will smell like a Texas roadhouse, and your family will be gathered around the plate in seconds.
Why You’ll Love This
The Ultimate Crowd-Pleaser: This is the appetizer that disappears first from the platter. It’s a conversation starter that wins over every guest.
A Brilliant Use for Leftovers: Got leftover smoked brisket or pulled pork? This recipe transforms them into something entirely new and exciting, eliminating food waste.
Surprisingly Simple to Master: While the flavor profile is complex, the process of assembling and frying these egg rolls is straightforward and fun.
A Symphony of Textures: Imagine breaking through the shatteringly crispy shell into a tender, creamy, and meaty filling—it’s a textural dream come true.
I made a test batch for my neighbor, whose pre-teen son is the definition of a picky eater. He typically views anything with a visible green vegetable with deep suspicion. I watched him take one cautious bite of a Texas Twinkie Egg Roll. His eyes went wide, not from the heat, but from delight. He promptly finished it and asked, “Are there more?” The combination of the familiar crispy shell and the incredibly savory filling completely won him over. It was a quiet victory in my kitchen.
What Makes It Special
Smoked Brisket: The star of the show, providing a deep, smoky, and hearty backbone. Using pre-cooked brisket saves time but delivers immense flavor.
Cream Cheese: Creates a luxurious, cooling creaminess that balances the spice from the jalapeños.
Jalapeños: They offer a gentle, building heat and a fresh, peppery bite. Seeding them controls the spice level for a wider audience.
Egg Roll Wrappers: These thin wrappers fry up to an incredibly light and crispy golden shell, a perfect contrast to the rich filling.
Honey Drizzle: This isn’t just a garnish; it’s a crucial component. The floral sweetness of the honey elevates all the other flavors and ties them together beautifully.
Making It Happen
Start by creating your filling. In a large bowl, combine the finely chopped smoked brisket, softened cream cheese, shredded cheddar, diced jalapeños, and your seasonings. Mix it all together until it’s thoroughly combined and creamy. This is the heart of your Texas Twinkies Egg Roll.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you, so it looks like a diamond. Place a generous two tablespoons of the brisket mixture just below the center of the wrapper. Use your finger to brush a little water around the edges of the wrapper—this will act as your glue. Now, take the bottom corner and fold it up and over the filling, tucking it in snugly. Fold the left and right corners inward towards the center, like you’re folding a burrito. Then, roll it firmly upwards until you have a tight, sealed package. Repeat this process until all your filling is used.
Now, for the transformation. Heat a neutral oil like canola or vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). The key to a crispy, non-greasy egg roll is maintaining this temperature. Carefully place a few egg rolls into the hot oil, being sure not to crowd the pot. Fry them for 3-4 minutes, turning occasionally, until they are a deep, golden brown and incredibly crispy. Remove them with a slotted spoon or spider and let them drain on a wire rack set over a baking sheet—this keeps them crispy on all sides.
Let the Texas Twinkies Egg Rolls rest for just a minute or two. Then, arrange them on a platter and drizzle generously with warm honey. The warmth of the egg rolls will help the honey spread into every nook and cranny. Serve immediately and listen for the cheers.
You Must Know
Keep Your Wrappers Covered: While you work, keep the stack of unused egg roll wrappers under a slightly damp paper towel. They dry out very quickly and can crack if left exposed to air.
Seal Tightly: A good seal with water is non-negotiable. This prevents the filling from leaking into the oil during frying.
Don’t Overcrowd the Pot: Frying too many at once will cause the oil temperature to plummet, resulting in greasy, soggy egg rolls.
Drain on a Rack, Not Paper Towels: This allows air to circulate around the entire egg roll, preventing the bottom from getting steamy and soft.
Serving It Up
These Texas Twinkies Egg Rolls are a full-flavored event on their own, but they shine even brighter with the right supporting cast. For a true BBQ spread, serve them alongside a cool, creamy coleslaw or a simple, crisp iceberg lettuce salad with a ranch or buttermilk dressing. The coolness is a perfect counterpoint to the spicy, smoky filling. For drinks, a cold lager or a crisp, hoppy IPA stands up to the bold flavors beautifully. If you prefer a non-alcoholic option, an iced black tea with a slice of lemon is a classic and refreshing choice.
Make It Different
Spice Level: For a milder version, use poblano peppers instead of jalapeños. For more heat, add a pinch of cayenne pepper to the filling or use a spicier cheese.
The Meat: No brisket? No problem. Pulled pork, shredded chicken, or even seasoned ground beef are fantastic substitutes.
The Cheese: Swap the cheddar for pepper jack cheese for an extra kick, or use a smoked gouda for an even deeper smoky flavor.
Air Fryer Method: For a lighter option, brush the egg rolls lightly with oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
Storing and Reheating Your Leftovers
Let’s be honest, leftovers are unlikely. But if you find yourself with a few extra, they store well. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat and restore their magic crispiness, do not use the microwave. Instead, place them on a baking sheet in a 400°F (200°C) oven for 8-10 minutes, or in an air fryer for 5-7 minutes, until hot and crispy again.
Success Tips
Ensure your cream cheese is truly at room temperature for easy mixing.
Use a deep-fry thermometer to monitor your oil temperature accurately.
Warm your honey for a few seconds in the microwave so it drizzles easily.
Let the fried egg rolls rest for 2-3 minutes before serving; the filling will be molten hot right out of the oil.
Frequently Asked Questions (FAQ)
Can I bake these instead of frying?
Yes, you can! Brush the egg rolls generously with oil and bake on a parchment-lined sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown.
Can I make these ahead of time?
You can assemble them ahead of time. Arrange the uncooked egg rolls on a baking sheet, not touching, and freeze until solid. Then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
My filling is leaking into the oil. What happened?
This is usually due to an improper seal. Make sure you are brushing the edges of the wrapper with enough water and rolling them tightly.
What’s the best way to chop the brisket?
Pulse it a few times in a food processor for a quick, even chop, or simply use a sharp knife and chop it by hand until it’s in small, bite-sized pieces.
Can I use wonton wrappers?
Wonton wrappers are smaller and thinner, making them a bit more delicate for this hefty filling. If you use them, create smaller rolls and be extra careful when sealing.
Recipe Card: Texas Twinkies Egg Rolls with Honey
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Servings: 12 egg rolls
Category: Appetizer
Difficulty: Easy
Cuisine: American, Texan Fusion
Yield: 12 egg rolls
Ingredients
12 egg roll wrappers
1 ½ cups cooked smoked brisket, finely chopped
4 oz cream cheese, softened
½ cup sharp cheddar cheese, shredded
¼ cup jalapeños, finely diced and seeded
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¼ tsp salt (adjust to taste based on your brisket’s seasoning)
Canola or vegetable oil, for frying
¼ cup honey, for drizzling
Instructions
In a medium bowl, combine the chopped brisket, softened cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
Lay one egg roll wrapper on a clean surface with a corner facing you (diamond shape). Spoon about 2 tablespoons of the filling just below the center.
Brush the edges of the wrapper lightly with water. Fold the bottom corner up and over the filling, fold the left and right corners inward, then roll it up tightly to seal. Repeat with remaining wrappers and filling.
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C).
Working in batches to avoid overcrowding, carefully fry the egg rolls for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
Drizzle the warm egg rolls generously with honey and serve immediately.
Notes
The salt level in your filling will depend heavily on how seasoned your pre-cooked brisket is. Always taste the filling before assembling and adjust salt accordingly. For a lighter option, see the “Make It Different” section for air fryer instructions.
