BBQ Pulled Pork Egg Rolls
“In honor of the Chinese New Year, I’m making BBQ Pulled Pork Egg Rolls! Though not a traditional filling, that’s the beauty of ‘Stuff-It’ month—you can play around with fun flavor combinations!”—David
Tip: Typically, you can find wonton wrappers in the ethnic food section of the grocery store, but also check the refrigerated salad dressing area—sometimes they’re hiding there!
- Slaw Dipping Sauce:
- 1/2 cup mayonnaise
- 1 Tbsp buttermilk
- 2 Tbsp apple cider vinegar
- 1/2 tsp celery salt
- 1-1/2 Tbsp sugar
- 1/4 tsp cracked black pepper
- 1 cup green cabbage, shredded
- Egg Rolls:
- 36 oz of your favorite barbecue pulled pork, shredded
- 12 egg roll wrappers
Adapted from qvc.co
To prepare the dipping sauce, combine the mayonnaise, buttermilk, apple cider vinegar, celery salt, sugar, and black pepper in a medium bowl and mix until thoroughly combined. Add the shredded cabbage and stir until it’s evenly coated with the sauce. Place the mixture into a blender or a food processor and blend until the cabbage is fully puréed. Refrigerate until ready to serve the egg rolls.
To prepare the egg rolls, preheat a deep fryer to 350°F.
To assemble, place 1 egg roll wrapper on a work surface with one corner pointed towards you. Place 1/4 cup of the pulled pork in the middle, closer to the lower corner of the wrapper pointing towards you. Spread the pork over the wrapper, making sure not to spread it too close to the edges. Brush the entire border of the wrapper with a bit of water. Fold the corner closest to you over the mixture, then fold both the left and right corners toward the center and continue to roll. Brush the final corner with water to help seal the egg roll. Continue with the remaining rolls.
Place a few rolls into the deep fryer and cook in batches for 5–7 minutes, flipping them half way through, until golden brown.