- 1 cup shredded cheddar cheese
- 1 tablespoon BBQ sauce (plus more for serving)
- 1 package egg roll wrappers (about 20 wrappers)
- Oil for frying
- Honey for drizzling
Equipment Needed
- Large skillet or frying pan
- Mixing bowl
- Rolling pin (optional)
- Frying thermometer
- Paper towels for draining
- Tongs for flipping
Step-by-Step Instructions
When I start this recipe, the first thing I do is gather all my ingredients. I learned the hard way that the preparation time is crucial for this dish. I have ended up rushing in the past, and it’s just not worth it. I chop the smoked brisket into small pieces, ensuring that they are bite-sized and manageable. In a mixing bowl, I combine the brisket, softened cream cheese, cheddar cheese, and a tablespoon of BBQ sauce. Let me tell you, the moment that cheese starts to blend with the brisket is pure heaven. Just be careful; this filling is so good that you’ll want to eat it straight from the bowl!
As I prepare the egg roll wrappers, I lay them out on a clean surface. I keep a small bowl of water nearby for sealing them properly. When I make these egg rolls, I take my time to place a generous spoonful of the filling in the center of each wrapper. Just don’t overstuff them; trust me, I made that mistake the first time around and paid the price when they burst while frying. It’s all about balance here! Once I fold and seal the wrappers, I can’t help but admire my work—there’s something so satisfying about seeing them all lined up, ready for the fryer.
Next, I heat up the oil in my frying pan. Patience is key during this process. I use a frying thermometer to ensure the oil is at 350°F because frying at too low a temperature means soggy egg rolls, while too hot will burn them. I’ve burnt my fair share of egg rolls, and it’s heartbreaking to toss them out after all that hard work! Once the oil is just right, I gently lower the egg rolls into it using tongs. They frizzle and sizzle beautifully—it’s music to my ears. After a few minutes of frying each batch, I pull them out and let them drain on paper towels, which also allows them to crisp up a bit more. (See the next page below to continue…)