When you’re looking for an appetizer that’s crispy, savory, and bursting with smoky flavor, BBQ Pulled Pork Egg Rolls check every box. These golden bites combine tender BBQ pulled pork and creamy, crunchy coleslaw all wrapped up in a crispy egg roll shell.
They’re the ultimate finger food for game days, potlucks, or any occasion that calls for a crowd-pleasing snack. With just a few simple ingredients and steps, you can whip these up in no time.
Using pre-cooked BBQ pork saves time, so you can assemble these rolls in minutes. These egg rolls are a fun, hand-held option that’s perfect for serving at parties or get-togethers. Add your favorite extras like diced jalapeños, corn, or red onions to make them your own.
Helpful Tips
Don’t Overfill
Adding too much filling can make the egg rolls hard to seal and cause them to burst during frying. Stick to about 2 tablespoons of filling per roll.
Seal Tightly
Use water or a whisked egg to seal the edges securely. A tight seal keeps the filling inside and prevents oil from seeping in during frying.
Bake for a Lighter Option
If you want a healthier twist, brush the egg rolls with oil and bake them at 400°F (205°C) for 12-15 minutes, flipping halfway through. They’ll still be crispy, just without the extra frying oil.
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BBQ Pulled Pork Egg Rolls
Ingredients
- 1 pound pork shoulder cut into 4 pieces
- Salt and freshly ground black pepper to season
- 1 tablespoon cooking oil
- 1/2 onion quartered
- 1 stalk celery chopped
- 1 cup water
- 1 bay leaf
- 1/2 cup BBQ sauce divided
- 2 cups cabbage shredded
- 2 tablespoons cilantro chopped
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 12 egg roll wrappers
Instructions
- Cut the pork into chunks. Season with salt and pepper. Add cooking oil to a large stockpot. When hot, add the pork chunks and brown on all sides. When done, add water to almost cover the meat. Then add onion, celery, and bay leaf. Cover and cook until fork tender.
- When done, remove the pork from the pot and shred it. Put the shredded meat in a bowl. Add half the BBQ sauce. Mix it well.
- Shred the cabbage. Add it to a bowl with the cilantro, mayonnaise, apple cider vinegar, and sugar. Mix it well.
- Using one egg roll, add a small amount – around 2 tbsp – of pulled pork and around 1 tbsp of coleslaw.
- Fold in the left and right sides of the egg roll so they overlap in the middle. Fold the edge closest to you over the filling. Then roll away from you. Dab water on the loose end and press it against the eggroll, to ensure it doesn’t come loose.
- Set up two wire racks with paper towels underneath to catch the oil. Heat 2 inches of vegetable oil to 375º. It’s important to maintain this heat so the rolls don’t soak up excess oil. Working in batches, fry the egg rolls until golden brown, around 3 to 4 minutes. Transfer the egg rolls to the wire racks to cool.
- Serve with the remaining BBQ sauce or a combination of BBQ sauce and mayonnaise.
Notes
- You won’t need the entire pork shoulder for this recipe, so plan something to do with the leftovers.
- If you want to skip making it, you can just buy premade BBQ pulled pork.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.