These pulled pork egg rolls are pretty much meat candy that you can eat with your hands. The pulled pork is tender and saucy, and the egg roll wrapper is the wonderful crispy vessel that provides some much additional texture.
Pulled pork egg rolls will take a bit of time to prepare, because of slow cooking the pork, but they sure are worth the wait! I usually make the pulled pork in advance, or just for sandwiches, and then I will use the leftovers to make the egg rolls. These are perfect for entertaining: add them to a barbecue dinner spread, or include them with a bunch of picky foods for game day!
pulled pork egg rolls
- 1 egg, beaten
- 4 c Not Your Father’s slow cooker pulled pork
- 12 egg roll wrappers
- vegetable oil for frying
assemble the egg rolls
Beat the egg in a small bowl with 2 T of water. Set aside.
Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of pulled pork onto the center of the wrapper, with the filling going from side to side. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.
fry the egg rolls
Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
Allow egg rolls to cool and dry for several minutes. Slice in half.