Bbq Pulled Pork Egg Rolls Recipe 445 Food

BBQ PULLED PORK EGG ROLLS RECIPE - (4.4/5)

Steps:

• 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.

NEELY'S BBQ PULLED PORK EGG ROLLS

Steps:

• For the pork:
• Preheat the oven to 325 degrees F.
• Season the pork butt with salt, pepper and the smoked paprika.
• Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.
• For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
• For the egg rolls:
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Beat the egg and water together in a small bowl. Reserve.
• Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
• Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.

PULLED PORK EGG ROLLS

Steps:

• For the pork: Preheat the oven to 300 degrees F.
• 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.
• For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
• For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
• In a shallow bowl, beat the eggs and milk together and set aside.
• With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
• 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.

PULLED PORK EGG ROLLS

Steps:

• Egg Rolls:.
• 4 cups vegetable oil.
• 3 eggs.
• 3 tablespoons milk.
• 12 egg roll wrappers.
• For the pork: Preheat the oven to 300 degrees F.
• 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.
• For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
• In a shallow bowl, beat the eggs and milk together and set aside.
• With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
• 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.