BBQ Pulled Pork Egg Rolls

I was recently on a mission to find some innovative new ways to use leftover pulled pork when the idea of pulled pork egg rolls hit me.  Searching the internet you will find several variations of recipes for these egg rolls so I decided to try two different versions:  one with slaw and one with cheese. 

I will admit that the hardest part of making these was rolling them.  That took some practice but by the end, I had the hang of it.  There were 20 wrappers in my package so I made all 20 and froze about half of them to enjoy another time.  These were a hit!

BTW, the recipes below say to mix the pork and BBQ sauce before assembling. I decided to add the BBQ as I was making them so I could try out different sauces.

Note: If you would prefer these can be baked.  Place egg rolls on a baking sheet coated with non-stick cooking spray.  Lightly brush tops with olive oil and bake egg rolls at 400°F until golden brown, 10-12 minutes.

Variation 1: With Slaw

This recipe is based on Neely's BBQ Pulled Pork Egg Rolls

Printable Recipe

Ingredients:
4 cups pulled pork
1-2 cups BBQ sauce of your choosing
2 cups Cole Slaw
1 package Egg Roll Wrappers
1 egg, beaten
1 tablespoon water
Oil for Frying


Directions:
In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350°F. Beat the egg and water together in a small bowl and set aside.  In a medium bowl, combine pulled pork and your desired quantity of BBQ sauce (save some for dipping) and mix well. 


Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.

Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve with BBQ for dipping.

Variation 2: With Cheese

This recipe is based on Cheesy BBQ Pulled Pork Egg Rolls

Printable Recipe

Ingredients:
4 cups pulled pork
1-2 cups BBQ sauce of your choosing
2 cups shredded cheese
1 package Egg Roll Wrappers
1 egg, beaten
1 tablespoon water
Oil for frying


Directions:

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350°F. Beat the egg and water together in a small bowl and set aside.  In a medium bowl, combine pulled pork and your desired quantity of BBQ sauce (save some for dipping)  and mix well.

On a clean surface, place an egg roll wrapper with one corner facing you. With a brush, dip in the egg wash and brush just the outer edges of the wrapper. Place roughly 2 tbsps. cheese at the bottom of the wrapper followed by ¼ cup pulled pork. Take the corner facing you and place over the pulled pork.
Roll once and fold the sides in and continue to roll. Repeat with remaining egg roll wrappers.

Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve with BBQ for dipping.