BBQ Pork Egg Rolls and Tennessee Red Dipping Sauce

BBQ Pork Egg Rolls and Tennessee Red Dipping Sauce
Egg Rolls and dipping sauce display


  • Egg Roll wraps
  • 1 egg
  • 2 tbsp water
  • 1/2 gal Peanut oil
Egg Roll mixture:
  • 2 lbs leftover pulled pork
  • 1/4 head of green cabbage - can sub for coleslaw mix
  • 1 large carrot - can sub for coleslaw mix
  • 1/2 tsp sesame oil
  • ¼ cups Tennessee Red dipping sauce (recipe below)
  • Dash of Blues Hog Bold & Beefy and Sweet & Savory
Tennessee Red dipping sauce:


      1. Finely chop your cabbage and carrot into matchsticks (You can sub these for packaged coleslaw) and cube leftover pulled pork
      2. In a small bowl, combine Tennessee Red Dipping Sauce ingredients.
      3. Saute pork, cabbage & carrot. Mix in sesame oil, a potion of your Tennessee Red dipping sauce, & seasonings.
      4. Once vegetables are soft and pork is thoroughly warmed, take off of heat and start wrapping in egg roll wrappers. 
      5. Use approximately ⅓ cup pork mixture per egg roll wrap and seal edges of egg roll with 1 beat egg mixed with 2 tbsp water.
      6. Heat peanut oil to 350º. Fry each egg roll for 3-4 minutes until golden brown. Place on a cooling rack once done frying.
      7. Makes approximately 10-12 large egg rolls.

      eggroll ingredients image / eggrolls in fryer


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      Recipe Created By 

      Corey Mikes, Fat Boyz BBQ 

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