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Close-up of golden-brown BBQ Egg Rolls revealing smoky pork and creamy slaw filling. (BBQ Egg Rolls)

BBQ Egg Rolls with Smoked Pulled Pork and Creamy Slaw

Crispy, bubbly BBQ Egg Rolls filled with smoky pulled pork, tangy reddish-brown BBQ sauce, and creamy white coleslaw. A perfect deep-fried appetizer finished with fresh scallions and cracked black pepper.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 sheets Egg Roll Wrappers Standard size
  • 2 cups (340g) Smoked Pulled Pork Finely shredded
  • 1/2 cup (120ml) BBQ Sauce Thick, reddish-brown
  • 1 cup (150g) Coleslaw Creamy, mayo-based
  • 1 quart (950ml) Peanut Oil For frying
  • 3 tbsp (15g) Green Scallions Finely chopped
  • 1 tsp (2g) Black Pepper Coarsely cracked

Equipment

  • 1 Dutch Oven or Deep Skillet For deep frying
  • 1 Digital Thermometer To monitor oil temperature
  • 1 Wire Cooling Rack To prevent sogginess

Method
 

Assembly
  1. In a bowl, combine the pulled pork and BBQ sauce until fully coated and glossy.
  2. Place an egg roll wrapper in a diamond shape. Add 2 tbsp pork mixture and 1 tbsp coleslaw. Fold in sides and roll tightly, sealing the tip with water.
Frying
  1. Heat oil in a Dutch oven to 350°F (175°C).
  2. Fry rolls in batches for 3-5 minutes until golden brown and bubbly. Drain on a wire rack.

Notes

Always drain the coleslaw liquid before filling to prevent exploding rolls.
Use an air fryer at 375°F to reheat and regain the 'bubbly' texture.