Ever since my trip to North Carolina, I can’t get two things out of my head: one, I really miss my cousin and wish we lived closer to each other (cue “d’awww”s), and two, I am developing an unhealthy obsession with pulled pork.
When I say “unhealthy obsession”, I mean that I’ve been finding ways to put pulled pork into every meal imaginable. In the past month, I’ve put pulled pork in breakfast hash, on nachos, in chili, over rice, in lettuce wraps, on pizza, and in tacos. I had a dream that I made a pulled pork cocktail, and that was when I knew the madness had to end. Not before really pondering whether or not I could make pulled pork infused bourbon, though.
Just before I blazed that trail into pork insanity, my brother reminded me that there was another mode of pulled pork consumption still left for me to blog about– Pulled Pork Egg Rolls. Since this seemed like a much more appealing way for me to use my leftovers than experimenting with ethanol or hooking myself up to a BBQ IV bag, I decided to go for it. I’ll tell you what– it was a hell of a success.
These Baked Pulled Pork Egg Rolls are easy to put together and make awesome appetizers for parties or game day. A little coleslaw adds some crunch (even though I typically despise coleslaw, it worked well here), and a tangy peach dipping sauce was the perfect southern style twist on duck sauce.
- Egg roll wrappers
- 2 lbs pulled pork (crock pot recipe below)
- Cooking spray or vegetable oil
- ¼ cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- ½ red onion, halved
- Pinch of cayenne
- 1 bag slaw mix
- ¾ cup peach preserves
- 3 tablespoons rice wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon red pepper flakes
- 2 lb pork butt, cut into 4 pieces
- Salt and pepper, to taste
- ½ red onion, diced
- ¾ cup apple cider vinegar
- 1 bottle of your favorite BBQ sauce
- Preheat oven to 425 degrees F
- Combine all of the slaw ingredients in a sealable tupperware container. Shake to ensure all ingredients are well mixed and coated.
- Fill a small bowl with water and set next to the egg roll wrappers.
- Place approximately 1 tablespoon of the pulled pork in the center of each egg roll wrapper. (Make sure the pork isn’t too saturated with barbecue sauce, extra moisture will ruin the wrappers.)
- Add a teaspoon to two teaspoons of coleslaw on top of the pork. Press down slightly.
- Roll the wrappers up around the pulled pork and slaw filling, folding the corners inward to create a closed roll. Here is a good visual guide to help. Dip a finger in the water and run the finger along the edges of the egg roll seams to seal. Place egg rolls on a greased baking sheet, seam side down.
- Spray or brush the rolls with additional oil. Bake the egg rolls for approximately 20 minutes, turning half-way through, or until golden brown.
- As the egg rolls bake, combine the dip ingredients in a bowl, mixing well.
- Serve the egg rolls warm with the dipping sauce.
- Combine all of the ingredients in a low cooker on high for 2½ hours. Shred the pork, switch the pot to low, and return to the slow cooker for about an hour or until ready to use.