Pulled Pork Egg Rolls with Barbeque Sauce
Watch the video clip below to see how to roll the egg roll.
In the unlikely event you're in need of a leftover makeover; pulled pork egg rolls make great game time snacks, party appetizers or late night snack.
1 lb Leftover pulled pork (smoked or slow cooked) (Click here for a recipe)
2 1/2 C Shredded cabbage
1/2 C Fresh sweet onion (very thinly sliced)
4 Tbsp Spice Union Sweet & Smoky Spice Rub
2 ea Large eggs (beaten)
1 lb Sliced Provolone cheese (cut into 1/3" strips)
1 lb Packaged egg roll wraps
Preheat your deep fat fryer to 350°F.
In a small bowl, combine the cabbage, onion and Spice Union Sweet & Smoky Spice Rub. Toss to evenly coat the vegetables.
Lay an egg roll wrap onto the counter top with one corner pointed toward you.
Place 3 Tbsp of pulled pork in a line across the wrap, then 3 strips of Provolone cheese on top of the pork.
Place about 1/4 cup of seasoned cabbage on the far side of the pulled pork. Placement is important here, to ensure that the cheese gets centered between the pork and cabbage.
Lift the corner of the wrap closest to you over top of the filling and tuck the corner under the cabbage. Bring the left and right corners of the wrap into the center.
Spread the remaining exposed wrap with beaten egg and gently roll the wrap into a cylindrical shape.
Fry the egg rolls until golden brown. This should take about 4 minutes. Be sure not to overload the deep fryer; perhaps 3 egg rolls at a time.
Serve the egg rolls immediately with a classic barbeque sauce on the side for dipping.