- 10
Ingredients
- Egg rolls:
- 2 lb pork butt, cut into 4 pieces
- salt and pepper
- 1/2 red onion, diced
- 3/4 cup white vinegar
- 1 bottle bbq sauce
- 4 cups vegetable oil
- 3 eggs
- 3 tbsp milk
- 12 egg roll wrappers
Preparation
Step 1
1. For the pork; preheat the oven to 300F. Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar and BBQ sauce. Toss well. Braise for 3 hours, covered until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid to taste. Cool.
2. For the egg rolls; In a large saucepan, heat the vegetable oil to 350F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
3. In a shallow bowl, beat the eggs and milk together and set aside.
4. With the corner of the wrappers facing you, place approximately 1/12the of the pulled pork on each wrapper. Fold the corner over the filling, then fold the outside corners in, making a roll 4-5" wide. Roll firmly, being careful to not tear the wrapper and seal the final end with egg wash.
5. Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.