Wondering what to do with leftover pulled pork? Check out these Redneck Eggrolls! They’re pulled pork eggrolls stuffed with leftover pulled pork and coleslaw, that’s it, and boy, are they good!
When I smoke pork for pulled pork, I make a whole pile. I figure that if I’m going to fire up the smoker for a 10-hour-long smoke, then I’m going to fill it up with meat. This means I also have lots leftover (which I love ‘cause it freezes nicely) to make treats like these Redneck Eggrolls.
Don’t be intimidated by making eggrolls! They’re easier than you think and they cook up quickly in hot oil. You don’t even need a deep fat fryer – you can add a few inches of oil to a heavy-bottomed pot and do them right on the stovetop.
Pass around a platter of these pulled pork eggrolls with BBQ sauce for dipping and watch them get gobbled up! They’re so simple and so delicious!
Ingredients
- Oil
- Eggroll wrappers
- Unsauced pulled pork
- BBQ sauce
- Prepared coleslaw
- Cornstarch
How To Make Redneck Eggrolls
- Set up a clean workspace with your eggroll wrappers, pulled pork, and coleslaw within easy reach.
- Mix the pulled pork with your favorite BBQ sauce. It should be moist but not too juicy.
- Place an eggroll wrapper on a clean surface, with one corner pointing towards you.
- Spoon 2-3 tablespoons of the pulled pork onto the center of the wrapper then top it with 1-2 tablespoons of coleslaw. Press it all down gently.
- Brush the outside edges of the wrapper with the dissolved cornstarch to help seal the eggroll.
- Fold the bottom corner over the filling, then fold in the sides. Roll up tightly to ensure the filling stays inside during frying.
- Heat oil in a deep fryer or large, deep skillet to 350°F (175°C).
- Carefully place the eggrolls in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy.
- Remove the eggrolls from the oil using a slotted spoon and drain on paper towels. Serve hot with your favorite BBQ sauce for dipping.
Step-By-Step Process
Chef Jenn’s Tips
- Keep the eggroll wrappers covered with a damp (not wet!) cloth while working to prevent them from drying out.
- Use a thermometer to maintain the oil temperature, ensuring perfectly crispy eggrolls.
- You can prepare the eggrolls up to the point of frying about 3-4 hours ahead of time. Keep them tightly wrapped in the fridge until ready to fry.
- If you don’t have a deep fryer, use a heavy-bottomed pot for frying.
- Serve with a variety of dipping sauces, such as ranch, barbecue, or chipotle mayo, to jazz it up.
Recommended
Menu Ideas
Redneck Eggrolls are the perfect snack or appetizer and a great way to use up leftover pork. I love serving them with fun sides like totchos or tacos. Or, serve them before a heartier meal of beef tips and don’t forget about brownies for dessert!
Storage
If you have any leftovers, store the cooked eggrolls in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through and crispy. Freezing is not recommended, as the texture of the eggrolls can become soggy upon reheating.
Crispy Redneck Eggroll
Ingredients
- oil for deep frying
- 8 – 10 eggroll wrappers
- 3 cups unsauced pulled pork
- ¼ cup BBQ sauce
- 2 cups prepared coleslaw
- 1 teaspoon cornstarch dissolved in 1 tablespoon of water
Instructions
- Set up a clean workspace with your eggroll wrappers, pulled pork, and coleslaw within easy reach.
- Mix the pulled pork with your favorite BBQ sauce. It should be moist but not too juicy.
- Place an eggroll wrapper on a clean surface, with one corner pointing towards you.
- Spoon 2-3 tablespoons of the pulled pork onto the center of the wrapper then top it with 1-2 tablespoons of coleslaw. Press it all down gently.
- Brush the outside edges of the wrapper with the dissolved cornstarch to help seal the eggroll.
- Fold the bottom corner over the filling, then fold in the sides. Roll up tightly to ensure the filling stays inside during frying.
- Heat oil in a deep fryer or large, deep skillet to 350°F (175°C).
- Carefully place the eggrolls in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy.
- Remove the eggrolls from the oil using a slotted spoon and drain on paper towels. Serve hot with your favorite BBQ sauce for dipping.
Notes
Chef Jenn’s Tips
- Keep the eggroll wrappers covered with a damp (not wet!) cloth while working to prevent them from drying out.
- Use a thermometer to maintain the oil temperature, ensuring perfectly crispy eggrolls.
- You can prepare the eggrolls up to the point of frying about 3-4 hours ahead of time. Keep them tightly wrapped in the fridge until ready to fry.
- If you don’t have a deep fryer, use a heavy-bottomed pot for frying.
- Serve with a variety of dipping sauces, such as ranch, barbecue, or chipotle mayo, to jazz it up.