Bbq pulled pork egg rolls

Leopoldstoch

EggNorth

That is interesting.. left over pulled pork wrapped in dough ?  Looks good.

Leopoldstoch

EggNorth said:

That is interesting.. left over pulled pork wrapped in dough ?  Looks good.

Some Bbq sauce, pulled pork, jalapeños, cheese, red onion. Served with some different dipping sauces 

kl8ton

Where are you?  Are there any left for sharing? Looks like one serving to me.  😀

billyray

Here's a good recipe we use from AR site. We'll freeze them in a zip lock bag. When we're to have some, we'll fry up some in oil or just heat them in an air fryer.

Pulled Pork Egg Rolls

Ingredients

2-3 pounds pulled smoked porkutilizing a savory style rub like Salt Lick’s Original Dry Rub

2 poblano peppers

2 jalapeno peppers, or serranos for more heat

1 carrot

1/2 large leek

1/3 small head of cabbage

4-6 ounces Asian Chili Garlic sauce like Huy Fong or sambal oelek

1 package (20-25 each) pastry style egg roll wrappers

2 tablespoons oil, for sauté

 1 1/4 cups Asian BBQ Sauce, for dipping

Method

1) Prep. Chop the leftover pulled pork to a fine consistency, similar to ground.

2) Roast the peppers over an open flame or under the broiler until charred all over. Steam them for about 15 minutes by placing them in a closed container. Once softened, remove the outer skin from each one, remove the cores and seeds, then dice fine.

3) Chop off the stalky end of the leek, cut in quarters lengthwise and soak in water to remove any dirt between layers. Once rinsed, dice fine and add to the peppers.

4) Julienne the carrots and cabbage and add to the mix. Add the chili sauce, and toss to combine, making sure everything has an even coating.

5) Cook.Heat the oil in a medium saucepan over medium-low heat. Add the stuffing mixture, stir, and sweat the mixture for about 8 to10 minutes, avoiding overcooking. Allow to cool in the pan.

 

6) Roll. Create a working area on your counter with your stuffing mixture, your wrappers and a small bowl of water. Place an individual wrapper on a small plate with one of the pointed ends oriented toward you. Take about 1-1/2 tablespoons of the mixture and place it at the lower third of the pointed end closest to you.

Lift the pointed corner of the wrapper closet to you pulling it up and over the top of the mixture. Next, fold each east-west corner over the top of the section you just rolled. Use a little water on your finger to glue down the edges. Finally, roll the log you have created toward the pointed end furthest from you. Moisten the final flap with a little water, the wrapper should seal itself. If it doesn’t, use a little more water to do so. You should have enough mixture to yield about 20 egg rolls.

 

 

  

pgprescott

On my list now for years. Bravo!