Pulled Pork Egg Rolls Recipe

Take all the traditional egg roll fixings, add in pulled pork, and dip in BBQ sauce for a delicious appetizer everyone will enjoy! SCHEELS Grilling Expert, Cam, takes his leftover pulled pork to craft a delicious and crunchy snack with a tangy twist. 

Ingredients

• Egg roll wrappers
• ⅓ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• ½ teaspoon garlic salt
• 1 tsp fresh ground pepper
• 1 bag coleslaw mix
• ½ red onion
• Beer’s Black Dog BBQ Sauce
• Killer Hogs Hot BBQ Rub
• Pickles
• Oil

Tools

• Oil thermometer
• 30 qt aluminum pot with strainer

Instructions

1. Start by dicing up your red onion into medium-sized pieces.
2. Dump the bag of shredded coleslaw into a bowl and add the apple cider vinegar, sugar, salt, garlic powder, pepper, mayo and onion. Mix until all of the ingredients are incorporated.
3. After mixing add in 2-3 tablespoons of BBQ seasoning and 2-3 tablespoons of your favorite BBQ sauce. Mix until you have a wet mixture, but not too liquidy.
4. Next put in 1-2 cups of pulled pork making sure the chunks are not too big and mix 1 final time. Grab the egg rolls and a bowl of water to dip your finger into to seal up the egg rolls. Place a heaping spoonful into the center of the egg roll, fold in the sides and roll into a tight egg roll being careful not to rip the egg roll. Dip your finger into the water and wet down the seam of the egg roll sealing it up. Repeat this step until all of your mixture is gone.
5. Heat up your oil to 375° and place your egg rolls into the oil for 4-6 minutes or until golden brown and crunchy.
6. Let them cool on a wire rack. Dip in BBQ sauce.