Crispy Redneck Eggrolls
Add Preferred SourceWondering 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!
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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 – Choose a neutral, high-heat oil so the eggrolls fry crisp without absorbing unwanted flavor.
- Eggroll wrappers – Keep them covered with a very lightly damp kitchen cloth or paper towel while working; once they dry out, they crack and won’t seal properly.
- Unsauced pulled pork – Starting plain gives you control. Pork that’s already sauced tends to leak and makes the wrappers soggy.
- BBQ sauce – Use your favorite flavor of thick BBQ sauce.
- Prepared coleslaw – Press out excess moisture before mixing it in or the filling will steam instead of crisp.
- Cornstarch – Mix with a little water to seal the wrappers securely; water alone often pops open during frying.
How To Make Redneck Eggrolls
Scroll down for the full recipe card with exact measurements and printable instructions.
Set up a clean workspace with the egg roll wrappers, pulled pork, and coleslaw within easy reach. Mixing and rolling goes quickly, so having everything prepared helps keep the wrappers from drying out.
In a bowl, mix the pulled pork with BBQ sauce until well coated. The pork should be moist and flavorful but not dripping, which helps prevent soggy egg rolls during frying.
Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon 2–3 tablespoons of pulled pork into the center, then top with 1–2 tablespoons of coleslaw. Gently press the filling together to keep it compact.
Lightly brush the edges of the wrapper with the cornstarch slurry to help seal it. Fold the bottom corner over the filling, fold in the sides, and roll tightly into a neat cylinder so the filling stays enclosed.
Heat oil in a deep fryer or heavy skillet to 350°F (175°C), checking the temperature with a thermometer for accuracy. Fry the egg rolls in small batches for 3–4 minutes, turning if needed, until deeply golden brown and crisp.
Remove the egg rolls using a slotted spoon and drain on paper towels for about 1 minute. Serve hot and crispy with BBQ sauce on the side for dipping.
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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
