Smoked Pork Southwest Eggrolls Recipes

NEELY'S BBQ PULLED PORK EGG ROLLS

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.

SMOKED PORK SOUTHWEST EGGROLLS

Steps:

• Add all ingredients except the egg and wrappers into a large bowl
• Combine until all ingredients are well mixed
• In a small bowl, break open the egg and lightly beat.
• Lay your egg roll wrappers in front of you at a diagonal angle.
• Spoon a heavy amount of filling into the middle of the wrapper and spread it out across until it almost reaches the sides of the wrapper.
• Fold up your bottom, then each side and then dip a finger into the egg and run it along the edge of the top corner.
• Complete rolling your egg roll until sealed and set aside until you have made all of your egg rolls.
• Add canola oil into a large pan and heat to medium high.
• When your oil is hot add in your egg rolls one at a time, seam side down.
• Turn your egg rolls in the pan until they are golden brown on all sides.
• Remove them to a drain on a paper towel lined plate