BBQ Pulled Pork Egg Rolls

By gMinor

These yummy egg rolls are a great way to use up your leftover BBQ pulled pork. Everyone will love them, even the kiddos!

Ingredients

• Leftover Pulled Pork (re-heated)
• 4 to 8 eggroll wrappers
• Cole slaw mix (not dressed)
• Ranch dressing or seasoning
• BBQ Sauce
• Water

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat Oven to 400°F.

Take Cole Slaw mix (about 1 1/2 cups for 4 eggrolls) and add some Ranch Dressing or Seasoning to it. I used about 3 tablespoons of dressing; I guessed :) NOTE: This should be drier than normal to avoid over-saturating the wrapper. Also, depending on how 'sauced' your pork is, make sure the total amount of moisture is quite low... If the pork is rather wet, then use ranch seasoning to taste.

Lay out 1 eggroll wrapper as a diamond. Brush water along the perimeter of the entire wrapper. Spread pulled pork from the left to right corners about 1 in from the sides, and about 1 inch wide. If you put too much in, it will be hard to wrap. Add about 2 to 3 tablespoons of the Cole Slaw mix on top. You'll find the right balance of these 2 ingredients after 1 or 2 rolls. Take the bottom corner and fold upwards onto the filling. Then fold in the side corners and continue to roll upwards. Make sure the entire roll in sealed.

Place completed rolls on a parchment lined baking sheet. Put in oven for about 15 to 18 minutes. If the contents are really wet, then flip the eggrolls over when halfway done to help add more crunch.