Texas Twinkies Egg Rolls with Honey

Introduction

Get ready to ignite your taste buds with a culinary creation that’s as audacious as it is delicious: Texas Twinkies Egg Rolls with Honey! Imagine the iconic Texas Twinkie—that glorious, smoked jalapeño bursting with creamy cheese and succulent brisket—now reimagined with an irresistible, crispy Asian-inspired twist. This isn’t just an appetizer; it’s a flavor explosion, a symphony of sweet, spicy, savory, and smoky notes, all wrapped in a golden, crunchy shell and finished with a glistening drizzle of honey. It’s the ultimate fusion dish that bridges the best of Southern BBQ with the satisfying crisp of an egg roll, promising an unforgettable bite every time.

What makes this dish truly special is its audacious blend of textures and flavors. You get the initial crunch of the perfectly fried egg roll wrapper, giving way to the tender heat of the jalapeño. Then, the rich, smoky depth of the brisket mingles with the gooey, melty cream cheese and cheddar, creating a creamy, savory core that’s utterly addictive. And just when you think it can’t get any better, a sweet honey drizzle cuts through the richness and heat, adding a final, perfect layer of complexity. This isn’t just a recipe; it’s an experience—a crowd-plepleasing, game-day-ready, party-starting sensation that will have everyone asking for more.

Prepare to elevate your appetizer game from great to legendary. Whether you’re a seasoned BBQ enthusiast or just looking for your next culinary adventure, these Texas Twinkies Egg Rolls with Honey offer a unique and satisfying journey for your palate. We’ll guide you through every step, from prepping those fiery jalapeños to achieving that perfect golden crunch and the ultimate honey finish, ensuring you create a dish that’s as impressive to look at as it is to devour.

Nutritional Information

Per serving (approximate values):

Calories: 320 kcal
Protein: 18g
Carbohydrates: 25g
Fat: 16g
Fiber: 2g
Sodium: 450mg

Ingredients

For the Texas Twinkie Filling:

6 large fresh jalapeños, uniform in size
8 ounces full-fat cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup cooked smoked brisket, finely shredded or diced
2 teaspoons BBQ rub (your favorite blend, or a mix of 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp brown sugar, pinch of cayenne)
1 tablespoon BBQ sauce (optional, for added moisture)

For the Egg Rolls:

12 standard-sized egg roll wrappers
1 large egg, beaten with 1 tablespoon water (for egg wash)
4-6 cups peanut, vegetable, or canola oil, for frying

For the Honey Drizzle:

1/4 cup good quality honey
Pinch of cayenne pepper or red pepper flakes (optional, for hot honey)

Instructions

Prepare the Jalapeños: Carefully wash each jalapeño. Wearing gloves, slice each jalapeño in half lengthwise. Using a small spoon or a paring knife, carefully scrape out all the seeds and white membranes (ribs). This is crucial for controlling the heat level; removing the ribs significantly reduces spiciness. Set aside.
Craft the Filling: In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, finely shredded or diced smoked brisket, and BBQ rub. If using, add the optional BBQ sauce. Mix thoroughly with a spoon or your hands until all ingredients are well combined and the mixture is cohesive.
Stuff the Jalapeños: Take each halved jalapeño and generously fill it with the brisket and cheese mixture. Press the filling down gently to ensure it stays within the pepper cavity, creating a slightly mounded appearance.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place one stuffed jalapeño half near the bottom corner of the wrapper. Fold the bottom corner up over the jalapeño and tuck it tightly. Fold in the left and right corners towards the center. Now, roll the wrapper tightly from the bottom upward, creating a neat cylinder. Before you reach the top corner, brush the top corner with a little egg wash to seal. Finish rolling to secure the egg roll. Repeat with the remaining jalapeños and wrappers. Place assembled egg rolls on a parchment-lined tray to prevent sticking.
Prepare for Frying: In a deep pot or Dutch oven, pour 4-6 cups of frying oil, ensuring it’s at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature; maintaining the correct temperature is key for crispy, non-greasy egg rolls.
Fry to Golden Perfection: Carefully lower 2-3 egg rolls into the hot oil using a slotted spoon or tongs, being careful not to overcrowd the pot. Overcrowding will drop the oil temperature and result in soggy egg rolls. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Drain and Repeat: Once golden, remove the egg rolls from the oil and place them on a wire rack set over paper towels to drain excess oil. This helps them stay crispy. Maintain oil temperature between batches. Repeat the frying process with the remaining egg rolls.
Apply the Honey Finish: While the egg rolls are still warm, transfer them to a serving platter. In a small bowl, lightly warm the honey (if desired, for easier drizzling). If making hot honey, stir in a pinch of cayenne pepper or red pepper flakes. Drizzle the honey generously over the warm Texas Twinkies Egg Rolls.
Serve Immediately: These are best enjoyed fresh out of the fryer, while the wrapper is at its crispiest and the filling is wonderfully gooey.

Cooking Tips and Variations

For the best results, always ensure your cream cheese is truly softened before mixing; this prevents lumps and ensures a smooth, cohesive filling. When deseeding jalapeños, remember that wearing gloves is non-negotiable to protect your skin from capsaicin. For a less spicy kick, you can blanch the jalapeño halves in boiling water for 1-2 minutes before stuffing. Don’t rush the oil heating process; consistent temperature is vital for a crispy, non-greasy exterior. If your oil is too cool, the egg rolls will absorb too much oil and be soggy. Too hot, and they’ll burn before the inside warms through.

Brisket Substitute: No leftover brisket? No problem! You can use an equal amount of smoked pulled pork, shredded chicken (especially rotisserie chicken mixed with a little BBQ sauce), or even seasoned ground beef or sausage. Just ensure whatever meat you choose is fully cooked and finely shredded or diced.
Cheese Variations: Feel free to experiment with the cheese blend. Pepper jack will add an extra layer of heat, while smoked gouda or provolone can introduce a deeper, more complex smoky flavor. A blend of mozzarella and cheddar can also work for a super gooey texture.
Spice Level: To increase the heat, leave a few seeds or a bit of membrane in some of the jalapeños. You can also add an extra pinch of cayenne pepper to your BBQ rub or directly into the cream cheese mixture. For a milder version, use bell peppers instead of jalapeños, though you’ll lose the signature “Twinkie” kick.
Honey Drizzle: Get creative with your honey! Infuse it by gently warming it with a cinnamon stick, a few orange zest strips, or a thin slice of fresh ginger for a unique aromatic twist. A touch of balsamic glaze mixed with honey can also create an interesting sweet-tangy finish.
Alternative Cooking Methods: If deep-frying isn’t your preference, these can be made in an air fryer or baked.

Air Fryer: Spray the assembled egg rolls generously with cooking oil spray. Cook in a preheated air fryer at 375°F (190°C) for 10-15 minutes, flipping halfway through, until golden brown and crispy.
Baking: Brush the assembled egg rolls with a thin layer of oil. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crisp. Note that baked or air-fried versions may not achieve the same deep golden color and blistered texture as deep-fried, but they will still be delicious.

Storage and Reheating

While these Texas Twinkies Egg Rolls are undoubtedly at their peak when served fresh out of the fryer, any leftovers can be stored for later enjoyment. Allow them to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 2-3 days. Freezing is generally not recommended, as the texture of the egg roll wrapper can become compromised and soggy upon thawing and reheating.

When it comes to reheating, avoid the microwave at all costs! Microwaving will turn the crispy wrapper into a rubbery, soggy mess. The best way to bring back their glorious crunch is to reheat them in an oven or an air fryer.

Oven: Preheat your oven to 350°F (175°C). Place the egg rolls on a wire rack set over a baking sheet (this allows air to circulate, keeping them crispy). Reheat for 10-15 minutes, or until heated through and the wrapper has re-crisped.
Air Fryer: Preheat your air fryer to 350°F (175°C). Place the egg rolls in a single layer in the basket, ensuring they are not overcrowded. Reheat for 5-8 minutes, checking periodically, until hot and crispy.

A quick re-drizzle of honey after reheating can help refresh the flavors and add that signature sweet glaze.

Frequently Asked Questions

What is a Texas Twinkie?

A Texas Twinkie is a popular barbecue appetizer consisting of a large jalapeño pepper that has been deseeded and stuffed with a mixture of cream cheese, shredded smoked brisket, and often a blend of spices. It’s typically smoked or grilled, and sometimes wrapped in bacon, offering a delicious combination of sweet, spicy, and savory flavors with a creamy interior.

Can I make the filling ahead of time?

Absolutely! The filling can be prepared up to 24 hours in advance. Simply mix all the ingredients, cover the bowl tightly, and refrigerate. When you’re ready to assemble, allow the filling to sit at room temperature for about 15-20 minutes to soften slightly, making it easier to stuff the jalapeños.

My egg rolls are soggy, what went wrong?

Soggy egg rolls are usually a result of the oil temperature being too low or overcrowding the frying pot. When the oil isn’t hot enough, the egg rolls absorb too much oil instead of quickly crisping up. Overcrowding also drops the oil temperature significantly. Always use a thermometer to maintain the oil temperature between 350-375°F (175-190°C) and fry in small batches, giving each egg roll enough space to cook evenly.

Are these very spicy?

The spice level is largely controllable! Most of the heat in a jalapeño comes from the seeds and the white membrane (ribs). By thoroughly deseeding and removing all the white membrane from the jalapeños, you significantly reduce their heat, leaving behind a pleasant, mild warmth. If you prefer more heat, you can leave a few seeds or a bit of membrane in some of the peppers.