These BBQ Pulled Pork Egg Rolls are packed with delicious pulled pork, tangy bbq sauce, and crispy coleslaw, rolled in an egg roll wrapper, and deep fried until crispy.
If you’re looking for finger food to serve at a party or just something fun to serve for dinner, these pulled pork egg rolls are just what you need. You can make up a large batch to these. They’re quite addictive, so you’ll want to make a bunch.
I like trying new fusion recipes and this is one of my favorites. It’s like eating a pulled pork sandwich, but in finger-food form. All the flavors are there, plus the added bonus of the crunchy wrapper. It’s perfect comfort food.
Make it a meal by serving these egg rolls with BBQ Vegan Corn on the Cob for a perfect pairing.
Ingredients for Pulled Pork Egg Rolls
You can use leftover pulled pork to make them, which simplifies the whole process, or just put a pork shoulder in the Instant Pot. I love making a large pork shoulder at the beginning of the week and using it for various dishes throughout the week. It really cuts down on meal prep.
We used pork shoulder for our Gnocchi with Pulled Pork recipe recently and it was amazing. For this recipe, you just need about 10 oz of pork.
You’ll also need egg roll wrappers. I don’t recommend substituting these for wonton wrappers, which are too small to hold the ingredients well, or with spring roll wrappers, which are made from rice. They are too sticky and don’t fry well. I use the Dynasty brand of egg roll wrappers. They keep well in the freezer, if you don’t use them all.
I’ve never made my own egg roll wrappers, but you can certainly try, if you want. Here’s a recipe. For the cole slaw, you can use any type of cabbage you want. To make it super easy, you can grab a bag of shredded cabbage for cole slaw at the market, so you don’t have to do any of the prep work.
How to Make BBQ Pulled Pork Egg Rolls
This recipe starts with the pulled pork. If you’re making the pulled pork, you can cook a pork shoulder on the stovetop in about 4 hours, or cook it in the Instant Pot in just 45 minutes.
It’s super simple. Cut the pork into chunks and season it on all sides. For additional flavor, you can season it instead with our homemade dry rub. Brown it on all sides.
Then add water to almost cover the meat, onion, celery, and a bay leaf. Cover and cook until fork tender. Shred the pork and put it in a bowl. Mix it well with the BBQ sauce.
Shred the cabbage. Add it to a bowl with the cilantro, mayonnaise, apple cider vinegar, and sugar. Mix it well.
Using one egg roll wrapper, add a small amount – around 2 tablespoons – of pulled pork and around 1 tablespoon of coleslaw to the center of the egg roll. Fold in the left and right sides of the egg roll so they overlap in the middle.
Fold the edge closest to you over the filling. Make sure it’s snug against the filling so there are no air bubbles. Then roll away from you to complete the roll. Dab a bit of water on the loose end and press it against the egg roll, to ensure it doesn’t come loose.
You’ll want to have a few wire racks set up, with paper towels underneath to catch the oil. Heat 2 inches of vegetable oil to 375ºF. It’s important to maintain this heat so the rolls down soak up too much oil as they cook. I use my trusty Thermapen instant read digital thermometer to quickly measure the temperature throughout the cooking process.
Working in batches, fry the egg rolls until golden brown. It’ll take around 3 to 4 minutes. Transfer the egg rolls to the wire racks to cool.
What to Serve Them With
You can serve these pork egg rolls just the way they are, but I prefer to serve them sauce. That can either be BBQ sauce (try our homemade bourbon BBQ sauce) or a mixture of BBQ sauce and mayonnaise.
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BBQ Pulled Pork Egg Rolls
- 1 pound pork shoulder cut into 4 pieces
- Salt and freshly ground black pepper
- 1 tbsp cooking oil
- 1/2 onion quartered
- 1 celery stalk chopped
- 1 cup water
- 1 bay leaf
- 1/2 cup bbq sauce divided
- 2 cups shredded cabbage
- 2 tbsp cilantro chopped
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
- 12 egg roll wrappers
- Cut the pork into chunks. Season with salt and pepper. Add cooking oil to a large stockpot. When hot, add the pork chunks and brown on all sides. When done, add water to almost cover the meat. Then add onion, celery, and bay leaf. Cover and cook until fork tender.
- When done, remove the pork from the pot and shred it. Put the shredded meat in a bowl. Add half the BBQ sauce. Mix it well.
- Shred the cabbage. Add it to a bowl with the cilantro, mayonnaise, apple cider vinegar, and sugar. Mix it well.
- Using one egg roll, add a small amount – around 2 tbsp – of pulled pork and around 1 tbsp of coleslaw.
- Fold in the left and right sides of the egg roll so they overlap in the middle. Fold the edge closest to you over the filling. Then roll away from you. Dab water on the loose end and press it against the eggroll, to ensure it doesn’t come loose.
- Set up two wire racks with paper towels underneath to catch the oil. Heat 2 inches of vegetable oil to 375º. It’s important to maintain this heat so the rolls don’t soak up excess oil. Working in batches, fry the egg rolls until golden brown, around 3 to 4 minutes. Transfer the egg rolls to the wire racks to cool.
- Serve with the remaining BBQ sauce or a combination of BBQ sauce and mayonnaise.
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