Pulled pork egg rolls originated from a Chinese food kick that I have been in lately. For the past month or two I have been all about General Tso’s chicken (try that recipe-it’s fantastic), egg rolls, fried rice (and no, I’m not pregnant). Enough to eat at a Chinese restaurant that I tried years ago and didn’t like. Attempt #2 yielded similar results. The chicken and rice were edible but the egg roll, not so much. I scraped out the filling and ate the wrapper.
It was sad, too, y’all, because I love a good egg roll. The thing about egg rolls is that you can put anything in an egg roll and it’s gonna be good. Case in point, these Reuben egg rolls that I made for our Saturday night snack supper this past weekend…they pretty much ruled. But I’m getting off-topic here. The thing is, I used to think that egg rolls required some sort of special skills, till we ate dinner at some friends’ house and they made homemade vegetarian egg rolls. Whoa. Egg roll wrappers, slaw mix, and some soy sauce and other stuff. It was eye-opening. When I made them at home, I realized that it wasn’t all fun and games, though…rolling an egg roll can be a little tricky, but don’t worry. I’ll show you how.
I had been wanting to make some smoked pork for a casserole idea I’d had (coming Wednesday!) and as I was trying to think of what else I could do with the pulled pork I remembered the egg roll wrappers I had in the fridge from where I made the aforementioned General Tso’s chicken and forgot that I’d planned to make egg rolls too. I was making coleslaw to go with the pulled pork, and suddenly it dawned on me: pulled pork egg rolls. Pulled pork, barbecue sauce, and a little bit of slaw. YAAAASSSSS. The best part? Well, never mind, I already mentioned pulled pork. But another plus? They’re baked, not fried. If you all haven’t noticed, I love oven-frying…it’s my favorite. Anyway, smoke a pork shoulder or throw one in your Crock-Pot or pick some pulled pork up from your favorite barbecue joint and make these pulled pork egg rolls! You won’t regret it, I promise.
- 4 cups pulled pork
- 1/2 cup barbecue sauce of your choice
- 16 egg roll wrappers
- 1 cup coleslaw, drained if there is a lot of liquid in it
- 1/4 cup canola or vegetable oil
- additional barbecue sauce
- Preheat the oven to 450 degrees.
- Place the pork in a bowl and combine with the barbecue sauce.
- To fill the egg roll wrappers: Lay the wrapper on a counter or cutting board with one of the points pointing toward you. Place 1/4 cup of the pork and 1 tablespoon of coleslaw in the center of the wrapper.
- Pull the point that is facing you up and over the fillings. Wrap it tightly-but not too tightly-around the filling, placing the point under the filling.
- Pull the points on the sides in tightly toward the center.
- Use your finger to brush water all over the edges of the remaining exposed point.
- Roll the egg roll toward the point, wrapping it up tightly. I find it's easier to do it this way than to pull the remaining point back over the top of the egg roll. Line up the rolled egg rolls until you are finished and ready to bake them.
- Pour 2 tablespoons of the oil onto a baking sheet, using a brush to spread the oil to the edges. Place in the oven until smoking, 6-8 minutes. Remove from the oven and place the egg rolls on the baking sheet. Brush the tops with the remaining oil.
- Bake the egg rolls for 6 minutes then carefully flip with tongs. Bake for another 6 minutes. Remove to a plate lined with paper towels to drain. Serve with additional barbecue sauce for dipping.