NEELY'S BBQ PULLED PORK EGG ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 2h20m
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the pork:
- Preheat the oven to 325 degrees F.
- Season the pork butt with salt, pepper and the smoked paprika.
- Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.
- For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
- For the egg rolls:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Beat the egg and water together in a small bowl. Reserve.
- Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
- Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.
PORK EGG ROLLS
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 egg rolls.
Number Of Ingredients 21
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
Nutrition Facts : Calories 404 calories, Fat 18g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 11g protein.
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
COLLARD GREENS & PULLED PORK EGG ROLLS
It's fun to take remnants of ingredients from my pantry and create a meal. You can make wontons with this same filling for a bite-size snack; bake or deep-fry depending on your preference. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible., Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used., Place egg rolls on a parchment-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce. , Freeze option: Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake egg rolls as directed.
Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 472mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
PORK EGG ROLLS
Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 14
Steps:
- In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
- Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
- In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
- To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
- To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.
Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 3 g, Protein 18 g
PULLED PORK EGG ROLLS
Provided by Guy Fieri
Categories appetizer
Time 3h50m
Yield 8 to 12 egg rolls
Number Of Ingredients 17
Steps:
- For the pork: Preheat the oven to 300 degrees F.
- Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
- For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
- For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
- In a shallow bowl, beat the eggs and milk together and set aside.
- With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
- Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.
PULLED PORK EGG ROLLS
Anybody who loves shredded BBQ pork sandwiches will love these. They're a great twist on traditional egg rolls. You could probably use the slow cooker to cook the pork mixture, since the cooking time required for it is so long (3 hours and 20 minutes). From Food Network.
Provided by Kawaiineko32
Categories Pork
Time 3h50m
Yield 8-12 eggrolls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Egg Rolls:.
- 4 cups vegetable oil.
- 3 eggs.
- 3 tablespoons milk.
- 12 egg roll wrappers.
- For the pork: Preheat the oven to 300 degrees F.
- Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
- For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
- In a shallow bowl, beat the eggs and milk together and set aside.
- With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
- Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.
Nutrition Facts : Calories 2869.6, Fat 261.1, SaturatedFat 42.5, Cholesterol 318.6, Sodium 1639.6, Carbohydrate 72.2, Fiber 3.2, Sugar 5.3, Protein 59.1
PORK EGG ROLLS
These are my infamous egg rolls that I would always make and keep stocked in my freezer. All my friends just love them and are constantly asking me to bring them some!
Provided by Tina Charlton
Categories Lunch/Snacks
Time 40m
Yield 50 Egg Rolls, 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a medium to large sized bowl, mix together all the ingredients together except for one egg. Make sure everything is incorporated.
- 2. Lay out one egg roll wrapper in front of you like a diamond.
- 3. Scoop out about 3 Tbsp of the filling and place across the middle of the wrapper.
- 4. Fold the point that is pointing at you up over the mixture.
- 5. Now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
- 6. Crack the egg in a small bowl and whisk. This is your glue to seal up the egg roll wrapper.
- 7. Take your finger or pastry brush and brush it along the edges. After that is done, roll the wrapper all the way.
- 8. Heat up the peanut oil at 350 degrees F. Make sure its not too hot.
- 9. Deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. Place on paper towels to drain the excess oil.
- 10. Let it cool for several minutes before serving.
- 11. Serve with Sweet Chili dipping sauce or any sauce you prefer.
Nutrition Facts : Calories 208.9, Fat 12.7, SaturatedFat 4.2, Cholesterol 85.5, Sodium 365.2, Carbohydrate 9, Fiber 2.2, Sugar 1.8, Protein 14.2
SHREDDED PORK EGG ROLLS
These dont last long in my house, I literally have to hide them from the family until their ready to eat LOL These are awesome with plum sauce or sweet and sour. They are cooked with soy and teriyaki so extra soy for me is too salty!
Provided by Candi Hummer @nvmommyx6
Categories Vegetables
Number Of Ingredients 13
Steps:
- Add carrots and cabbage to pan first, fry for about 2-3 minutes.
- add the rest of your ingredients and simmer stirring regularly until onions are translucent. Drain in fine colander while heating oil.
- Fill each wrapper with 1 lg teaspoon of filling. I seal each of them with scrambled egg drop.
- Fry in oil for about 1.5 minutes on each side, drain on plate lined with paper towel and serve with plum or sweet and sour sauce for dipping Enjoy (thank you Jesus for cooking with me today!)
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