Crispy Southern Egg Rolls
These Crispy Southern Egg Rolls are a delightful blend of pulled pork (or chicken), refreshing coleslaw, and zesty barbecue sauce, all wrapped up in a crunchy shell.
Ingredients
Ingredients for Egg Rolls
- 1 package egg roll wrappers Look for high-quality egg roll wrappers; I recommend Nasoya or Twin Dragon for their superior texture and flavor.
- 1 cup cooked pulled pork (or shredded chicken) Use leftovers from a roast or grab some from your local BBQ joint. Quality matters here!
- 1/2 cup coleslaw mix Fresh is best! If you're feeling adventurous, try making your own slaw with cabbage and carrots.
- 1/4 cup barbecue sauce Use your favorite brand (I love Sweet Baby Ray's for its balance of sweetness and tang).
- 1/4 cup diced jalapeños (optional) If you like a little heat, these add a nice kick! You can also use pickled jalapeños for added flavor.
Instructions
Preparation
- In a mixing bowl, combine the cooked pulled pork, coleslaw mix, barbecue sauce, and diced jalapeños. Ensure everything is well-mixed. Let it sit for a few minutes to meld the flavors.
Wrapping Egg Rolls
- Take an egg roll wrapper and lay it flat. Spoon a generous amount (about 2 tablespoons) of the mixture into the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edges if necessary.
Frying
- In a large skillet, pour in enough vegetable oil to cover the bottom (around 1/2 inch deep). Heat it over medium-high heat until it’s hot enough for frying (about 350°F). You can test it with a small piece of wrapper; it should sizzle upon contact.
- Carefully place the egg rolls in the hot oil (don’t overcrowd the pan) and fry until golden brown and crispy, about 3-4 minutes on each side. Make sure to flip them carefully with tongs!
- Once they are perfectly golden, remove them from the oil and let them drain on paper towels. Serve hot with extra barbecue sauce for dipping.
Notes
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. Prepare a few hours in advance and fry them just before serving for best results.