I enjoy making these Texas Twinkies Egg Rolls with Honey when I want a crispy, spicy, and creamy appetizer that feels a little special. I combine jalapeños, beef brisket, and cream cheese into a rich filling, wrap it all up, and fry it until golden. I finish everything with a drizzle of honey for the perfect balance of heat and sweetness.
Why You’ll Love This Recipe
I love this recipe because it delivers bold flavor with simple ingredients. I like how the creamy filling contrasts with the crunchy egg roll wrapper, and the honey adds just the right touch of sweetness. I also appreciate how easy these are to prepare for gatherings, snacks, or game-day spreads.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Filling
12 fresh jalapeño peppers, seeds removed and finely diced
2 cups cooked shredded beef brisket
8 oz (225 g) cream cheese, softened
1 cup shredded cheddar or Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Egg Rolls
12 egg roll wrappers
2 tablespoons water, for sealing
For Frying and Serving
2 to 3 cups vegetable oil, for frying
¼ cup honey, for drizzling
Directions
I start by placing the diced jalapeños, shredded beef brisket, cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper into a large bowl. I mix everything until the filling is smooth and evenly combined.
I lay one egg roll wrapper on a clean surface in a diamond shape. I spoon about ⅓ cup of filling into the center. I fold the bottom corner over the filling, tuck in both sides, and roll it tightly. I brush the top corner with water to seal it. I repeat this process with the remaining wrappers.
I heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). I fry the egg rolls in small batches for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. I remove them from the oil and let them drain on paper towels.
I drizzle honey over the warm egg rolls just before serving.
Servings And Timing
I usually make 12 egg rolls from this recipe.
Preparation time takes about 20 minutes.
Cooking time takes about 10 to 12 minutes.
Total time comes to roughly 30 to 35 minutes.
Variations
I sometimes use mild green chilies instead of jalapeños when I want less heat. I also enjoy adding an extra ½ cup of shredded cheese for a creamier filling. When I want a stronger kick, I add a pinch of cayenne pepper or smoked paprika to the mixture.
Storage/Reheating
I store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in an oven or air fryer at 375°F (190°C) for 8 to 10 minutes until heated through and crispy. I avoid reheating them in the microwave since it softens the wrapper.
FAQs
Can I prepare these egg rolls in advance?
I often assemble the egg rolls a few hours ahead and keep them covered in the refrigerator until I am ready to fry them.
Can I bake these instead of frying?
I bake them at 400°F (205°C) for 15 to 18 minutes, turning halfway, though I find frying gives the best texture.
How spicy are these egg rolls?
I find them mildly spicy when the seeds are removed from the jalapeños.
What can I serve with these egg rolls?
I like serving them with extra honey or a creamy dipping sauce.
Can I freeze these egg rolls?
I freeze them uncooked for up to 2 months and fry them straight from frozen, adding an extra minute or two to the cooking time.
Conclusion
I love how these Texas Twinkies Egg Rolls With Honey bring together crispy texture, creamy filling, and bold flavor in every bite. They are simple to make, easy to customize, and always a hit whenever I serve them.
Texas Twinkies Egg Rolls With Honey are crispy, savory appetizers filled with jalapeños, brisket, cream cheese, and shredded cheese—fried to golden perfection and finished with a drizzle of honey for a sweet-spicy kick.
Ingredients
Filling:
12 fresh jalapeño peppers, seeds removed and finely diced
2 cups cooked shredded beef brisket
8 oz (225 g) cream cheese, softened
1 cup shredded cheddar or Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Egg Rolls:
12 egg roll wrappers
2 tablespoons water (for sealing)
For Frying and Serving:
2 to 3 cups vegetable oil (for frying)
¼ cup honey (for drizzling)
Instructions
In a large bowl, mix together jalapeños, brisket, cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper until well combined.
Place one egg roll wrapper on a clean surface. Add about ⅓ cup of filling in the center.
Fold the bottom corner over the filling, tuck in both sides, and roll tightly. Brush the top corner with water to seal. Repeat with remaining wrappers.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Transfer to paper towels to drain. Drizzle with honey just before serving.
Notes
Substitute green chilies for jalapeños for a milder flavor.
Add extra shredded cheese for a creamier texture.
Include a pinch of cayenne or smoked paprika for extra heat.
Serve with honey or a creamy dipping sauce.
Bake at 400°F (205°C) for 15–18 minutes if preferred over frying.
