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These scrumptious egg rolls are crammed with leftover pulled pork and a tangy contemporary cabbage slaw. This can be a sensible manner to make use of leftover pulled pork. They are often served as a most important dish, sport day or TV snack, or a celebration appetizer.
Egg rolls are actually very simple to make with egg roll wrappers, and I’ve included directions for each frying and baking. Take your decide!
Use leftover pulled pork or ready bought pulled pork on this recipe, and use simply sufficient barbecue sauce to moisten and taste the pork. The coleslaw is greatest made just a few hours prematurely and even the day earlier than.
What You will Want
- four to five cups shredded or thinly sliced , about eight ounces
- half of cup shredded carrots
- 1/four cup thinly sliced crimson onion
- half of cup sugar
- half of cup cider vinegar
- 1/three cup
- half of teaspoon celery seeds
- half of teaspoon
- Pinch sizzling crimson pepper flakes
- 1 half of to 2 cups ready pulled pork moistened with just a little barbecue sauce, or about 1 pound bought pulled pork*
- 15 to 18 egg roll wrappers
- 1 egg white
- 1 tablespoon water
- Barbecue sauce or a candy and bitter sauce, for serving
Find out how to Make It
- Put the shredded cabbage in a bowl with the shredded carrots and crimson onion. Toss to mix.
- In a saucepan, mix the sugar, cider vinegar, 1/three cup canola oil, celery seeds, dry mustard, and sizzling crimson pepper flakes. Carry to a boil and cook dinner, stirring, for 1 to 2 minutes, or till the sugar is dissolved.
- Pour the new dressing over the cabbage combination and toss to mix components. Cowl the bowl to let the cabbage wilt within the sizzling dressing. Refrigerate for a minimum of an hour, ideally 2 to four hours, stirring sometimes.
- Drain the coleslaw totally.
- Warmth the oven to 400 F (200 C/Gasoline Mark 6) or warmth about 1 half of to 2 inches of oil to 375 F (190 C).
- Combine the egg white with 1 tablespoon of water.
- Place about 1 half of to 2 tablespoons of the coleslaw combination on an egg roll wrapper; prime with about 1 tablespoon of pulled pork. Following bundle instructions, fold the corners over the filling and roll tightly, utilizing the egg white combination to moisten the folds. Repeat with the remaining coleslaw, pork, and egg roll wrappers.
To Deep Fry:
- Fry the egg rolls in batches of four or 5, turning after about 1 to 1 half of minutes to brown each side.
- When the egg rolls are golden brown, take away them to paper towels to empty. Every batch will take about three to four minutes.
- Prepare the egg rolls on an oiled baking sheet (or spray with nonstick cooking spray). Brush them calmly with just a little olive oil or vegetable oil.
- Bake for about 12 to 14 minutes, or till properly browned, turning about midway by way of the baking time.
Serve the egg rolls with barbecue sauce on the aspect, or serve them with a candy and bitter sauce.
*For those who use bought pulled pork, it tends to be just a little saucy. Cook dinner as directed, then put the pork in a advantageous mesh strainer drain effectively. Discard the additional sauce and let the pork cool earlier than filling the egg rolls.
To maintain the cooked egg rolls heat in case you are deep frying, preheat the oven to 250 F (130 C/Gasoline Mark half of). Place the cooked egg rolls on a rack in a baking pan and switch to the oven whereas you fry the remainder.
To reheat egg rolls, place a rack on a baking sheet and warmth in a 350 F (180 C/Gasoline Mark four) oven for about 15 to 20 minutes.
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