Neely's BBQ Pulled Pork Egg Rolls Recipe

Neely's BBQ Pulled Pork Egg Rolls Recipe | The Neelys

Level: Simple    Servings: 10    Total Time: 2 hours 20 minutes

Nutrition Facts (per serving): Calories: 696; Fat: 48g; Saturated Fat: 10g; Carbohydrates: 49g; Fiber: 2g; Sugars: 22g; Protein: 17g; Cholesterol: 63mg; Sodium: 616mg.

Ingredients

• BBQ Pulled Pork: 1 pork butt (2 pounds); Kosher salt and ground black pepper; 1 tablespoon smoked paprika; 1/2 cup Neely's BBQ sauce, plus extra for drizzling/serving; 1/2 cup apple juice; 2 tablespoons apple cider vinegar; a splash of hot sauce (e.g., Tabasco); a splash of Worcestershire sauce; a splash of soy sauce.
• Peach Dipping Sauce: 3/4 cup peach preserves; 3 tablespoons rice wine vinegar; 2 tablespoons Dijon mustard; 1 tablespoon fresh grated ginger; 1 teaspoon red pepper flakes.
• Egg Rolls: Peanut oil for frying; 1 egg, beaten (for egg wash); 1 tablespoon water; 10 egg roll wrappers; 1 pint coleslaw (suggestion: Neely's Sweet and Spicy Coleslaw).

Directions

For the pork:

• Preheat the oven to 325F.
• Rub the pork butt with kosher salt, ground black pepper, and smoked paprika.
• Place the pork in a small Dutch oven and add Neely's BBQ sauce, apple juice, apple cider vinegar, hot sauce, Worcestershire sauce, and soy sauce. Cover tightly and bake until the pork is fall-apart tender, about 2 hours.
• Remove the Dutch oven and let the pork cool slightly, then shred with two forks in the cooking juices so the meat soaks up the flavors. Set aside to cool.

For the dipping sauce:

• While the pork roasts, whisk together peach preserves, rice wine vinegar, Dijon mustard, grated ginger, and red pepper flakes in a small bowl.
• Store covered in the refrigerator for up to three days if not using immediately.

For the egg rolls:

• Heat a deep fryer or heavy pot with enough peanut oil to come halfway up the sides and bring to 350F.
• Whisk the egg and water together to make an egg wash and set aside.
• Place an egg roll wrapper on your work surface with a corner facing you and brush the edges with the egg wash.
• Place a portion of pulled pork along the lower third of the wrapper, top with a spoonful of coleslaw, fold the bottom corner over the filling, fold both side corners inward, then roll upward and seal firmly. Place each roll seam-side down.
• Fry the egg rolls in batches until golden and crisp, about 2 minutes per batch, turning as needed. Drain on paper towels.
• Arrange on a serving platter and serve hot with the peach dipping sauce and extra BBQ sauce for drizzling.

Serving suggestion: Serve immediately while hot and crisp.