Redneck Egg Rolls
Redneck Egg Rolls combine tender pulled pork, crunchy coleslaw, and smoky barbecue sauce wrapped in a crispy egg roll shell. This Southern twist on a classic appetizer is perfect for parties, game days, or quick snacks!
Equipment
- Deep Frying Pan
- Tongs
- Mixing Bowl
Ingredients
Main Ingredients
- 12 egg roll wrappers
- 2 cups pulled pork cooked or leftover
- 2 cups coleslaw mix shredded cabbage and carrots
- ½ cup barbecue sauce plus extra for dipping
- oil for frying vegetable or canola oil
Instructions
- Gather all your ingredients. Make sure the pulled pork is shredded and warm, and toss the coleslaw mix with barbecue sauce in a bowl.
- In a large bowl, combine pulled pork, coleslaw mix, and barbecue sauce. Mix until evenly coated but not runny.
- Lay an egg roll wrapper flat. Place 2 tablespoons of the filling in the center. Fold and roll tightly, sealing the edges with water.
- Heat oil in a deep frying pan over medium heat until hot. Test with a small piece of wrapper; it should sizzle immediately.
- Fry egg rolls in batches for 3–5 minutes, turning occasionally until golden brown and crispy.
- Remove egg rolls and drain on paper towels. Serve hot with extra barbecue sauce for dipping.
Notes
For extra flavor, mix in smoked paprika or garlic powder to the filling. To make ahead, freeze un-fried egg rolls for up to 3 months and fry straight from frozen when ready.