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Pulled Pork Egg Rolls with a Sweet Chili Mustard Based BBQ Sauce

INGREDIENTS FOR THE EGG ROLLS:

LEFTOVER PULLED PORK

EGG ROLL WRAPPERS

PREPARED COLE SLAW (recipe below)

WATER

DIPPING SAUCE (recipe below)

FOR THE SAUCE:

ONE 18OZ BOTTLE STICKY FINGERS CAROLINA CLASSIC BARBECUE SAUCE

ONE EQUIVALENT BOTTLE SWEET THAI CHILI SAUCE (brand of your choice)

FOR THE COLE SLAW:

1/4 CUP SEASONED RICE WINE VINEGAR

2 TBSP SUGAR

2 TBSP CANOLA OIL
1 TSP CELERY SEED
1 16 OZ PACKAGE OF CABBAGE/COLESLAW       MIX

SALT AND PEPPER TO TASTE

DIRECTIONS FOR COLE SLAW:

1. Mix the rice wine vinegar, sugar, and oil.

2. Add the package of cabbage mixture, celery seed and season with salt and pepper .

3. Toss with a large spoon to combine

4. Let stand at least 30 minutes in the refrigerator

5. Toss again and serve.

DIRECTIONS FOR THE EGG ROLLS

1. On a standard egg roll wrapper, diagonally place pulled pork and the prepared coleslaw.

2. Fold and wrap the corners as directed on egg roll packaging and seal by brushing with water

3. Preheat a pan of canola oil to 350 degrees F.

4. Carefully place the prepared pulled pork egg roll in the preheated oil for approximately 1 minute per side until golden brown and crispy.

5. Remove and place on a paper-towel lined platter/plate.

6. Season with salt to taste

7. Slice in half and serve immediately with the sauce.

DIRECTIONS FOR SAUCE

1. Mix the Sticky Fingers Carolina Classic Barbecue sauce and Sweet Thai Chili sauce in 50/50 mixture.