Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Leftover Pulled Pork = Egg Rolls!
Options
fence0407
Posts: 2,237
First time trying these out after seeing other people on here get great results. Best egg rolls I've ever had!
Ingredients:
First, lay out a wrapper flat like so and wet the top edges with a little warm water. This will help seal the egg roll after it is filled and rolled:
Next, add the pork and cole slaw together in a little pile more towards the bottom than the middle of the wrapper. Fold the bottom over the pile, then the two sides together in the middle:
Then just roll the rest of the egg roll up and place it with the fold down while the fryer gets hot:
Once the oil is heated to around 350 degrees, throw them in!
When the bottom looks like it's golden brown, flip them over. Continue cooking until both sides are brown:
When done, put them on a paper towel to dry for a few minutes. Served with some duck sauce! Might have been the first time, but not the last!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
Cumming, GA
Comments
-
That does look incredibly delicious.....Fantastic post.. =D>Greensboro North Carolina
When in doubt Accelerate.... -
Thanks for the details. I want to try these.
-
johnmitchell said:That does look incredibly delicious.....Fantastic post.. =D>Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
OK. It's on the list. Thanks for the great pics and step by step instructions. I'm now convinced I can do this.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
theyolksonyou said:Thanks for the details. I want to try these.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Foghorn said:OK. It's on the list. Thanks for the great pics and step by step instructions. I'm now convinced I can do this.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
They look great and thanks for the tutorial!Did you mix anything with the slaw, or did you serve it "neat"?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
You are on a roll Mark. Those look great!Louisville, GA - 2 Large BGE's
-
SmokeyPitt said:They look great and thanks for the tutorial!Did you mix anything with the slaw, or did you serve it "neat"?Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
:-bdCareful, they can be addicting.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said::-bdCareful, they can be addicting.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Damn that looks good. I have wontons at the house and pork in the freezer. Looks like this is coming soon to my house. Thanks!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
I hold @travisstrick responsible. I've been doing these with leftover anything now. Both brisket and pork chops work great. One thing to keep in mind is what type of rub you used on the meat if you add anything to the slaw mix. You want the flavor profiles to complement each other.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Egghead_Daron said:Damn that looks good. I have wontons at the house and pork in the freezer. Looks like this is coming soon to my house. Thanks!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
DMW said:I hold @travisstrick responsible. I've been doing these with leftover anything now. Both brisket and pork chops work great. One thing to keep in mind is what type of rub you used on the meat if you add anything to the slaw mix. You want the flavor profiles to complement each other.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Looks awesome. Thanks for the details. Other than not making it to wet anything special about the slaw?XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
-
jcaspary said:Looks awesome. Thanks for the details. Other than not making it to wet anything special about the slaw?Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:DMW said:I hold @travisstrick responsible. I've been doing these with leftover anything now. Both brisket and pork chops work great. One thing to keep in mind is what type of rub you used on the meat if you add anything to the slaw mix. You want the flavor profiles to complement each other....who in turn traces the blame back tot he Rib Shack in Perdito Key, FL.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
i could see making a huge batch and freezing those, wonder how many rolls you could get from a butt. looks like im getting takeout today
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:i could see making a huge batch and freezing those, wonder how many rolls you could get from a butt. looks like im getting takeout todayThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:fishlessman said:i could see making a huge batch and freezing those, wonder how many rolls you could get from a butt. looks like im getting takeout todayLarge - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I make these all the time, they are one of my go to recipes for pulled pork leftovers. Love 'em!
Great thread going here, congrats to the OP. Two contributions I thought might be worthwhile:
1) Try putting a slice of crisp pickle in with the filling. I use a spicy Clausen that adds a TON of flavor. It's a small change but makes something great even better.
2) These can be baked as well, but they're not quite as delicious. The ones I've baked a brushed lightly with a 10:1 mix of avocado oil and sesame oil, then popped them in at 375 until golden. They're still crunchy and tasty, but just not quite the same. I always dust mine with a bit of rub right after cooking.
Cheers all -
B_B
Finally back in the Badger State!
Middleton, WI -
Black_Badger said:I make these all the time, they are one of my go to recipes for pulled pork leftovers. Love 'em!
Great thread going here, congrats to the OP. Two contributions I thought might be worthwhile:
1) Try putting a slice of crisp pickle in with the filling. I use a spicy Clausen that adds a TON of flavor. It's a small change but makes something great even better.
2) These can be baked as well, but they're not quite as delicious. The ones I've baked a brushed lightly with a 10:1 mix of avocado oil and sesame oil, then popped them in at 375 until golden. They're still crunchy and tasty, but just not quite the same. I always dust mine with a bit of rub right after cooking.
Cheers all -
B_BLarge - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Did you use peanut oil? And how do you keep them from getting soggy, before serving? I make lumpia which are awesome and crunchy if eaten right away but if left for any amount of time they get soggy.
Shiny side up, rubber side down! PCB, FL
-
mgillia said:Did you use peanut oil? And how do you keep them from getting soggy, before serving? I make lumpia which are awesome and crunchy if eaten right away but if left for any amount of time they get soggy.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I used vegetable oil this time. I might give peanut oil a try next time though. I put them on a paper towel to dry after they come out of the fryer. The two I ate last night were crispy. I will have to try the other two that are in the fridge to see if they're crispy or not.fence0407 said:mgillia said:Did you use peanut oil? And how do you keep them from getting soggy, before serving? I make lumpia which are awesome and crunchy if eaten right away but if left for any amount of time they get soggy.
Use a toaster oven to reheat. About 350* and turn several times. Best to use a rack in the tray if you have one.
Microwave will make them soggy.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
-
DMW said:
Use a toaster oven to reheat. About 350* and turn several times. Best to use a rack in the tray if you have one. Microwave will make them soggy.mgillia said:Did you use peanut oil? And how do you keep them from getting soggy, before serving? I make lumpia which are awesome and crunchy if eaten right away but if left for any amount of time they get soggy.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum