Description
Delicious crispy egg rolls filled with pulled pork and vegetables, perfect for appetizers or snacks.
Ingredients
Scale
- 2 cups pulled pork
- 1 cup barbecue sauce
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 12 egg roll wrappers
- Oil for frying
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Filling: In a large bowl, combine pulled pork, barbecue sauce, shredded cabbage, shredded carrots, and green onions. Add soy sauce, sesame oil, salt, and pepper. Mix well to combine all ingredients.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a dab of water.
- Fry the Egg Rolls: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the egg rolls into the hot oil, a few at a time. Fry until golden brown and crispy, about 3-4 minutes. Remove from oil and drain on paper towels.
- Serve: Serve the egg rolls hot, garnished with chopped cilantro if desired. Pair with additional barbecue sauce or your favorite dipping sauce.
Notes
- Ensure the oil is at the right temperature to avoid soggy egg rolls.
- Don’t overfill the wrappers to prevent them from bursting during frying.
- For a healthier option, you can bake the egg rolls at 400°F (200°C) for about 12-15 minutes, turning halfway through.
- Customize the filling with your choice of vegetables or add spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll