Pulled Pork Egg Rolls
January 14, 2012
This past Thanksgiving we did something a little non-traditional, we had an appetizer party. The Green Bay Packers were playing Detroit and we had a large group over to watch the game. Everyone was asked to bring an appetizer or two, and the rule was that it could not have been something that you had made before. It gave us a chance to try a bunch of new recipes and not having traditional Thanksgiving meal items was a nice break for the folks who were going to multiple family gatherings that day.
One of the recipes that turned into a big hit that day was Pulled Pork Egg Rolls. These were inspired by a post on The Smoke Ring by Brutalgrandpa. I have decided to make these again for a Packer party that we are having tomorrow. The dipping sauce and the cole slaw taste best when made the day ahead. In addition, I thawed a quart bag of left over pulled pork from our Christmas porkilicious cookout.
The slaw is basic and a little drier than many, but it works great for wrapping into egg rolls.
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 bag pre-shredded coleslaw mix 1/2 red onion, sliced to match thickness of bagged slaw mix
Mix all of the ingredients together in a non-reactive bowl and refrigerate overnight.
Peach Dipping Sauce
- 3/4 cup peach preserves
- 3 tablespoons rice wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon grated ginger
- 1 teaspoon red pepper flakes
Mix until incorporated and refrigerate overnight.
The Egg Rolls
For those of you who have not made egg rolls before, the key is to wrap the rolls correctly. First, place the wrapper in front of you with one of the corners pointed up (like a diamond). Next, place the filling in the middle of the wrapper.
To start the rolling, the sides are folded back towards the middle of the wrapper.
Next you roll from the bottom up towards the top. You want to keep the egg roll very tight at this point as well as watch to ensure that the ends stay tucked tight. The end flap is rubbed with some egg wash to keep the egg roll sealed.
I made 15 of these for the game today. Notice the little one in the front right corner. I ended up with only half of a wrapper in the package. It must have been a Friday afternoon at the egg roll wrapper quality assurance station.
The egg rolls were then put in the fryer until browned.
These turned out great! Much better than the Packer game that they were eaten during.