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Beef Cheek Egg Rolls

Smoky, salty, sweet & savory, these smoked Wagyu beef cheeks make the perfect egg roll. Crisply wrapped with Havarti cheese and hot honey, these are sure to please. 


  • 2 beef cheeks 
  • Boudreaux's Prime Steak & Chop seasoning
  • Boudreaux's Fire & Smoke seasoning
  • 1/2 stick butter 
  • Hot honey 
  • Havarti cheese 
  • Wonton wrappers 
  • 1 egg beaten 
  • Oil for frying 


  1. Trim cheeks and season well. Place on 300-degree smoker on indirect. Cook until nice crust forms about 1-1/2 hours. Wrap in butcher's paper with a pat of butter on each one. Smoke until cheeks are tender about another 3-4 hours. 
  2. Shred up meat, slice cheese into sticks and beat egg. 
  3. Stuff each wrapper with beef, cheese and a drizzle of hot honey. 
  4. Brush egg on all edges of wrapper. Fold in size and roll ensuring a good seal.
  5. Fry at 350 until golden brown. 
  6. Serve with some hot honey for dipping. 
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