BBQ Pork Egg Rolls and Tennessee Red Dipping Sauce
Corey Mikes with Fat Boys BBQ
12 egg roll wraps
- 1 egg
- 2 tbsp water
- 1/2 gal Peanut oil
2 lbs leftover pulled pork
1/4 head of green cabbage, finely chopped (OR substitute with coleslaw mix)
1 large carrot
- 1/2 tsp sesame oil
1 tsp Blues Hog Bold & Beefy Seasoning
1 tsp Sweet & Savory Seasoning
½ cups Blues Hog Tennessee Red Barbecue Sauce
1 tbsp Blues Hog Original Barbecue Sauce
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 clove garlic crushed
- 1 tbsp minced chives
- 1 tsp crushed red pepper flakes
- 1 tbsp sugar
Egg Roll Filling
Tennessee Red Dipping Sauce
In a small bowl, combine Tennessee Red Dipping Sauce ingredients. Blend well with a whisk.
In a skillet over medium heat, saute pork, cabbage & carrot with sesame oil, a potion of your Tennessee Red dipping sauce, & seasonings.
Once vegetables are soft and pork is thoroughly warmed, take off of heat and start wrapping the egg rolls.
Place approximately 1/3 cup pork mixture towards on corner of the wrap. Fold that corner edge over the filling and press down on either side of the filling to secureit all in place. Fold in the corners on the left and right sides. Brush the path leading up to the opposite corner with egg wash and roll forwards.
Repeat the last step until the filling mixture runs out. It should make approximately 10-12 large egg rolls.
- Heat peanut oil to 350º. Fry each egg roll for 3-4 minutes until golden brown. Place on a cooling rack once done frying.
Serve alongside dipping sauce and enjoy.