Servings: 12 egg rolls
Calories: 285kcal
Cost: 18$
Equipment
- 🍳 Deep fryer or large pot
- 🌡️ Kitchen thermometer
- 🥄 Spider strainer
- 📝 Paper towels
- 🔪 Cutting board
- 🥣 Mixing bowls
Ingredients
- For the egg rolls:
- 2 cups 🍖 pulled pork warmed
- 2 cups 🥬 coleslaw mix
- ½ cup 🧅 diced onion
- ⅓ cup 🥫 BBQ sauce
- 12 🥠 egg roll wrappers
- 1 🥚 egg for sealing
- 🛢️ Oil for frying
- For dipping sauce:
- ½ cup 🥫 BBQ sauce
- 2 tbsp 🌶️ ranch dressing
- 1 tbsp 💧 water
Instructions
- Mix pulled pork with BBQ sauce in bowl.
- Combine coleslaw mix and onion in another bowl.
- Lay egg roll wrapper diamond-style.
- Place 2-3 tablespoons pork mixture on wrapper.
- Top with 2 tablespoons slaw mixture.
- Fold bottom corner over filling.
- Fold in side corners.
- Brush top corner with beaten egg.
- Roll tightly to seal.
- Heat oil to 350°F.
- Fry 3-4 rolls at a time until golden (3-4 minutes).
- Drain on paper towels.
Notes
Recipe Notes: 🌟 Don't overfill wrappers 🌟 Keep rolled egg rolls covered while working 🌟 Maintain oil temperature 🌟 Can be baked at 400°F for 15-20 minutes
Storage Tips: ❄️ Refrigerate uncooked rolls up to 24 hours 🧊 Freeze uncooked rolls up to 3 months ♨️ Reheat in oven at 350°F until crispy
Pro Tips:
🔑 Use warm (not hot) filling
🔑 Keep wrappers covered while working
🔑 Don't skip the egg wash seal
🔑 Drain well on paper towels
🔑 Serve immediately for best crunch Alternative Fillings:
🍗 BBQ chicken
🥩 Brisket
🌭 Smoked sausage
🧀 Add cheese
🔑 Use warm (not hot) filling
🔑 Keep wrappers covered while working
🔑 Don't skip the egg wash seal
🔑 Drain well on paper towels
🔑 Serve immediately for best crunch Alternative Fillings:
🍗 BBQ chicken
🥩 Brisket
🌭 Smoked sausage
🧀 Add cheese
Nutrition
Calories: 285kcal | Carbohydrates: 29g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 520mg | Fiber: 1g
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