Ingredients
Scale
- 1 pound smoked brisket (finely chopped up)
- 8 oz of softened Philadelphia cream cheese
- 1 cup freshly shredded cheddar cheese
- ½ cup (4) freshly diced jalapenos (remove seeds and core)
- 8 oz bacon
- ¼ cup green onions
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 8 Egg roll wrappers
- Oil for frying
- Ranch dressing for dipping
Instructions
- Fry up bacon in a frying pan over medium low heat until crispy. Chop bacon into bite size pieces.
- In a large bowl, combine the brisket, softened cream cheese, cheddar cheese, diced jalapenos, chopped bacon, green onions, smoked paprika, onion powder and garlic powder. Mix thoroughly until fully combined.
- Lay out the egg roll wrapper so that the bottom point is facing you. Place 3 tbsp on the bottom third of the egg roll wrapper, then take the bottom of the wrapper and roll it over the top of the cream cheese filling
- Fold the sides in then dip your finger in water and run it along the edge of the wrapper.
- Finish rolling the egg roll making sure all of the sides are secure. Repeat the process until all egg rolls are wrapped.
- In a skillet, pour in oil until there is an inch of oil on the bottom. Preheat oil to 375°F, once preheated, fry the egg rolls for 2-3 minutes each side until golden brown.
- Remove from oil then place on a wire rack with a pan underneath to allow the oil to drip off.
- Slice the egg rolls diagonally then serve them warm with ranch dressing for dipping.
Notes
Fry the egg rolls in beef tallow for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep frying
- Cuisine: American
