Ingredients :
- 2 cups cooked shredded beef brisket (or pulled pork as a substitute)
- 1 block (8 oz / 225 g) cream cheese, softened
- 1 cup shredded cheddar cheese or pepper jack cheese
- 1/2 cup chopped pickled jalapeños (optional, for a spicy kick)
- 10-12 egg roll wrappers
- Oil for frying
- 1/4 cup honey (for drizzling)
Instructions:
- Prepare the Filling: In a large bowl, combine the cooked shredded beef brisket (or pulled pork), softened cream cheese, shredded cheese, and optional jalapeños. Stir until the mixture is well combined and creamy.
- Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Spoon about 2-3 tablespoons of the filling into the center of the wrapper. Fold in the sides and roll tightly, sealing the edges with a bit of water.
- Fry the Egg Rolls: Heat oil in a deep frying pan or Dutch oven over medium-high heat. Fry the egg rolls in batches, turning them occasionally, until golden brown and crispy (about 3-4 minutes per side). Remove from oil and drain on paper towels.
- Serve: Drizzle with honey just before serving for a sweet finish. Enjoy hot!
Tips & Variations:
- For Extra Crispiness: Double fry the egg rolls by frying them once, then letting them cool before frying them again for a few minutes.
- Add Bacon: For an extra layer of flavor, crumble crispy bacon into the filling mixture.
- Make Ahead: Assemble the egg rolls ahead of time and freeze them. Fry directly from frozen for a quick snack.