Description
These BBQ Pulled Pork Egg Rolls, also known as Redneck Egg Rolls, are completely loaded with flavor and great for using up leftover Pulled Pork from a Boston Butt.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup red onion, diced small
- 1 jalapeño, seeds and membranes removed, diced small
- 1/2 teaspoon salt + 1/8 teaspoon black pepper
- 2 cups bagged tricolor coleslaw (coleslaw only, no dressing)
- 2 and 1/2 cups pulled pork
- 1/2 cup bbq sauce (original recipe, not vinegar based)
- 10 egg roll wrappers
- 3/4 cup vegetable oil
- Optional: 1/2 cup ranch dressing for serving
For cornstarch slurry: 1 teaspoon cornstarch + 3 tablespoons water
Instructions
- Add olive oil into a large skillet over medium heat. Once hot, toss in the red onion and jalapeño. Stir and sprinkle in salt and pepper. Cook for 3-4 minutes until softened, stirring every few minutes.
- Toss in coleslaw and stir to combine. Cover for 3 minutes to soften. Add in pulled pork and use a wooden spoon to break up the meat.
- Pour in bbq sauce and turn to low and simmer for a few minutes. Remove from heat and transfer to a bowl.
- In a bowl, whisk together the cornstarch and water until smooth.
- Place each egg roll in a Diamond shape position. Load a few tablespoons of pork filling into the center of the egg roll.
- Fold the bottom portion (v-shape) up over the filling. Then, fold in both sides to make it look like an open envelope. Dip your finger in the cornstarch mixture and run it along the upper open edge of the egg roll. Lastly, fold it over to seal. (for a visual: see photo in post above or watch video)
- Heat the vegetable oil over medium high heat in a large skillet. Once the oil is shimmering and hot, add in the egg rolls. Flip once crispy, about 1 minute on each side. Transfer to a paper towel lined plate or cookie sheet with rack.
- Serve with a side of ranch for dipping. Enjoy!
Notes
- Don't load too much filling in each egg roll or they might come apart when frying. This filling recipe makes enough for about 8 to 10 egg rolls.
- Make sure the oil is really hot before frying. To test, place a piece of egg roll wrapper or one egg roll in first and look for a big sizzle. You don't want the oil popping, but still really hot.
- Keep an eye on the egg rolls as they only cook for about 1 minute per side. If your oil is hot enough, the first ones will need to be turned immediately after adding all the egg rolls into the skillet.
- I prefer using a stainless skillet in this recipe. They tend to distribute heat really evenly.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: appetizer
- Method: stovetop
- Cuisine: Southern