Description
Texas Twinkies Egg Rolls are a perfect marriage of Tex-Mex and Asian cuisines, featuring a crispy exterior with a creamy, spicy filling and a sweet honey drizzle.
Ingredients
Scale
- 1 pound cooked shredded beef brisket
- 1/2 cup cream cheese
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapeños
- 12 egg roll wrappers
- Oil for frying
- 1/2 cup honey
- 2 tablespoon butter
- 1/4 teaspoon red pepper flakes
Instructions
- In a bowl, combine the shredded brisket, cream cheese, shredded cheddar, and diced jalapeños until the mixture is creamy and well-blended.
- Lay an egg roll wrapper flat on a clean surface. Place 2-3 tablespoon of the filling in the center. Fold in the sides and roll the wrapper tightly, sealing the edge with a bit of water.
- Heat oil to 350°F in a deep pan or Dutch oven. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until they are golden brown and crispy. Drain the fried egg rolls on paper towels.
- In a small saucepan, warm the honey and butter over low heat until the butter is melted. Stir in the red pepper flakes, if using, to create a sweet and subtly spicy drizzle.
- Drizzle the warm honey over the hot Texas Twinkies Egg Rolls and serve immediately.
Notes
Maintain the oil temperature at 350°F and fry the egg rolls in small batches to prevent them from becoming greasy or soggy.
If you have leftover egg rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven or air fryer for 10-15 minutes, or until they’re hot and crispy again.
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg