Baked or Fried Pulled Pork Egg Rolls
Pulled pork and coleslaw egg rolls offer a delicious, versatile method for utilizing leftover pork, and can be either baked or fried.
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Instructions
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Preheat oven to 400°F (200°C) or heat 1 1/2 to 2 inches of oil to 375°F (190°C).
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Combine shredded cabbage, carrots, and red onion in a bowl.
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Boil sugar, cider vinegar, 1/3 cup canola oil, celery seeds, dry mustard, and red pepper flakes in a saucepan, stirring until sugar dissolves.
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Pour hot dressing over the cabbage mixture, toss to coat, then cover and refrigerate for 1-4 hours, stirring occasionally.
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Thoroughly drain the coleslaw.
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Whisk egg white with 1 tablespoon water.
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Fill each egg roll wrapper with 1 1/2-2 tablespoons coleslaw and 1 tablespoon pulled pork; fold and seal edges with the egg white mixture.
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If frying, cook egg rolls in batches for 3-4 minutes until golden brown, turning halfway through, then drain on paper towels.
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If baking, arrange oiled egg rolls on a sheet and bake for 12-14 minutes at 400°F (200°C), flipping halfway through.
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Serve with barbecue or sweet and sour sauce.