|Nutritional Guidelines (per serving)|
These delicious egg rolls are filled with leftover pulled pork and a tangy fresh cabbage slaw. This is a brilliant way to use leftover pulled pork. They can be served as a main dish, game day or TV snack, or a party appetizer.
Egg rolls are really very easy to make with egg roll wrappers, and I've included instructions for both frying and baking. Take your pick!
Use leftover pulled pork or prepared purchased pulled pork in this recipe, and use just enough barbecue sauce to moisten and flavor the pork. The coleslaw is best made a few hours in advance or even the day before.
- 8 ounces cabbage (4 to 5 cups shredded or thinly sliced)
- 1/2 cup shredded carrots
- 1/4 cup red onion (thinly sliced)
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/3 cup canola oil
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dry mustard
- Pinch hot red pepper flakes
- 1 1/2 to 2 cups prepared pulled pork (moistened with a little barbecue sauce, or about 1 pound purchased pulled pork*)
- 15 to 18 egg roll wrappers
- 1 egg white
- 1 tablespoon water
- Barbecue or sweet and sour sauce (for dipping)
Put the shredded cabbage in a bowl with the shredded carrots and red onion. Toss to blend.
In a saucepan, combine the sugar, cider vinegar, 1/3 cup canola oil, celery seeds, dry mustard, and hot red pepper flakes. Bring to a boil and cook, stirring, for 1 to 2 minutes, or until the sugar is dissolved.
Pour the hot dressing over the cabbage mixture and toss to blend ingredients. Cover the bowl to let the cabbage wilt in the hot dressing. Refrigerate for at least an hour, preferably 2 to 4 hours, stirring occasionally.
Drain the coleslaw thoroughly.
Heat the oven to 400 F (200 C/Gas Mark 6) or heat about 1 1/2 to 2 inches of oil to 375 F (190 C).
Mix the egg white with 1 tablespoon of water.
Place about 1 1/2 to 2 tablespoons of the coleslaw mixture on an egg roll wrapper; top with about 1 tablespoon of pulled pork. Following package directions, fold the corners over the filling and roll tightly, using the egg white mixture to moisten the folds. Repeat with the remaining coleslaw, pork, and egg roll wrappers.
To Deep Fry:
Fry the egg rolls in batches of 4 or 5, turning after about 1 to 1 1/2 minutes to brown both sides.
When the egg rolls are golden brown, remove them to paper towels to drain. Each batch will take about 3 to 4 minutes.
Arrange the egg rolls on an oiled baking sheet (or spray with nonstick cooking spray). Brush them lightly with a little olive oil or vegetable oil.
Bake for about 12 to 14 minutes, or until nicely browned, turning about halfway through the baking time.
Serve the egg rolls with barbecue sauce on the side, or serve them with a sweet and sour sauce.
*If you use purchased pulled pork, it tends to be a little saucy. Cook as directed, then put the pork in a fine mesh strainer drain well. Discard the extra sauce and let the pork cool before filling the egg rolls.
To keep the cooked egg rolls warm if you are deep frying, preheat the oven to 250 F (130 C/Gas Mark 1/2). Place the cooked egg rolls on a rack in a baking pan and transfer to the oven while you fry the rest.
To reheat egg rolls, place a rack on a baking sheet and heat in a 350 F (180 C/Gas Mark 4) oven for about 15 to 20 minutes.