Texas Twinkie Egg Rolls Recipe

Soften cream cheese

Place 8 oz cream cheese in a bowl and let sit at room temperature 20–30 minutes until soft. Alternatively, microwave in 10-second bursts until spreadable.

Combine filling ingredients

In a medium bowl, beat softened cream cheese until smooth. Fold in shredded smoked brisket (2 cups), chopped cooked bacon (6 slices), candied jalapeño slices (1 cup), shredded sharp cheddar (1 cup), sliced green onions (2 tbsp), lime juice (1 tsp), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. The mixture should be spreadable but not runny.

Prepare egg roll wrappers

Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond orientation). Spoon about 3 tablespoons of the filling onto the lower third of the wrapper, leaving 1/2 inch border on each side. Do not overfill.

Roll and seal

Fold the bottom corner up over the filling, tuck the sides in toward the center, and continue rolling to the top corner. Mix the flour and 1/2 cup water to make a thin slurry; use this as glue. Brush the top corner with the slurry and press to seal. Repeat with remaining wrappers and filling to make about 12 egg rolls.

Heat oil

Pour about 3–4 cups vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of wrapper sizzles gently.

Fry egg rolls

Fry egg rolls in batches (do not overcrowd) 3–4 minutes per side until golden brown and crisp. Turn carefully with tongs or a slotted spoon so they brown evenly. Internal filling should be hot and cheeses melted. Transfer to a paper towel–lined tray to drain.

Oven-finish (optional)

If you prefer baked egg rolls: preheat oven to 425°F (220°C), brush sealed rolls lightly with oil, place on a parchment-lined sheet and bake 15–18 minutes, turning halfway, until golden and crisp.

Combine and simmer

In a small saucepan combine 1 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp packed brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tbsp chipotle or jalapeño juice and 1 tsp prepared horseradish (optional). Season with 1/4 tsp salt. Bring to a gentle simmer over medium-low heat, stirring occasionally, and simmer 6–8 minutes to meld flavors and slightly thicken. Taste and adjust sweetness or acidity as needed. Remove from heat and let cool slightly before serving.

Sauté aromatics

Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 cup finely chopped white onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Simmer sauce

Add 1 cup drained fire-roasted diced tomatoes and 1/2 cup broth to the skillet. Stir in 1/2 tsp ground cumin, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper. Bring to a low simmer and cook 6–8 minutes to reduce slightly. If you prefer a smoother sauce, transfer to a blender or use an immersion blender and puree to desired consistency. Keep warm until serving.

Plate

Arrange hot egg rolls on a platter. Spoon small rameons of jalapeño BBQ sauce and ranchero sauce on the side for dipping.

Garnish

Sprinkle chopped cilantro (2 tbsp) over the egg rolls and scatter optional pickled jalapeño slices (1/4 cup) around the platter for brightness and extra heat.