Pulled Pork Egg Rolls

Oh, me. We could've had so many of these that it would be embarrassing to admit to the actual number.


The peach dipping sauce was fantastic. This is a great way to use up leftover pulled pork.

Makes: 10 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 pound leftover smoked pulled pork
• 1 egg, beaten
• 1 T water
• 10 egg roll wrappers
• 1 pint homemade coleslaw (or store-bought)
• Peach dipping sauce (see below)
• BBQ sauce (we used Grandma Foster's smooth and spicy)
• Oil, for frying

1. Add oil to a deep fryer and heat to 350 F.

2. Beat the egg and water together in a bowl.

3. Brush edges of egg roll wrappers with the egg wash. With a triangle edge pointed towards you, place some pork and coleslaw on the wrapper. Fold and roll and set seam side down.

4. Deep fry rolls, in batches, until crispy browned, about 2 minutes. Remove and drain. Serve with BBQ sauce, peach dipping sauce, and remaining coleslaw.

Peach Dipping Sauce:

• 3/4 cup peach preserves
• 3 T rice wine vinegar
• 2 T Djion mustard
• 1 T ginger, grated
• 1 t dried red pepper flakes

1. Mix all ingredients and refrigerate until needed.