Pulled Pork Egg Rolls- these amazing southern egg rolls are full of pulled pork and coleslaw and serve with a tangy peach dipping sauce. Makes a great gameday snack or party appetizer and is a great way to use up pulled pork.
Only 2 ingredients are needed to fill the egg roll wrappers and these egg rolls are served with a sweet and spicy dipping sauce made from peach preserves, rice vinegar, mustard, ginger, and red pepper flakes. No need to cook the sauce. Just mix the ingredients in a small bowl and it is ready to go.
You can use either leftover homemade pulled pork or purchase some from your favorite local bbq restaurant. One pound of pulled pork is enough to make around 12 egg rolls, but you can easily cut the recipe in half if you only have a half a pound of pulled pork.
It takes a little trial and error to figure out just how much filling to put on each wrapper. Add too much and the wrapper will tear when you try to roll it.
Pulled Pork Eggs Rolls Recipe Tips:
- You will need just enough sauce on the pulled pork to moisten it and flavor it. If it doesn’t have any sauce, add 3 to 4 tablespoons of your favorite bbq sauce.
- Use store-bought or homemade coleslaw.
- Rolling egg rolls is a little time consuming. Be sure to get them all rolled out before you start frying. They fry very quickly.
- Leftover egg rolls can be reheated in a 350 degree oven or in an air fryer.
- If you aren’t ready to eat the egg rolls immediately after frying, place them on a wire rack set inside a rimmed baking sheet in a 200 degree oven. This will keep them warm and crispy.
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- 1 pound pulled pork
- 3 to 4 tablespoons bbq sauce
- 12 egg roll wrappers
- 1 1/2 cups coleslaw
- Vegetable oil
Peach Mustard Dipping Sauce
- 1/2 cup peach preserves
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- Start by stirring together all the dipping sauce ingredients in a small bowl. Set aside.
- Mix together pulled pork and bbq sauce.
- Lay an egg roll wrapper out in front of you so that it forms a diamond shape.
- Place about 1/4 cup of pulled pork on the lower third of the wrapper. Add a heaping tablespoon of coleslaw.
- Fold the bottom of the wrapper over the filling. Fold the sides in. Rub some water along the far edges of the wrapper. Roll the egg roll up, pressing to seal the seams.
- Repeat with remaining wrappers.
- Pour about 2 inches of oil into a Dutch oven and heat to 350 degrees.Fry 4 egg rolls at a time until golden on all sides, about 2 minutes. Place on a paper towel-lined plate.
- Serve with dipping sauce.
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