Pulled Pork Coleslaw Eggrolls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
8 hrs 30 mins
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Total Time
9 hrs
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Servings
16 eggrolls
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Calories
461 kcal
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Course
Appetizer
Pulled Pork Coleslaw Eggrolls
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A Southern classic combined with an Asian favorite makes this delightful mash-up. Homemade Pulled Pork (in a tangy barbecue sauce!) is made in the slow cooker, then creamy coleslaw, made with yogurt instead of mayo, is tossed together. Roll the pulled pork and coleslaw into eggroll wrappers, fry, then serve with the creamy coleslaw dipping sauce. Pulled Pork Coleslaw Eggrolls are a tasty appetizer to enjoy at a sports watching party!
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Ingredients
Pulled Pork
- 2 ½ lb. Pork shoulder roast boneless
- 2 tablespoons barbecue dry rub
Pulled Pork BBQ Sauce
- 1 cup ketchup
- ½ cup cooking liquid from slow cooker make sure to skim the fat off the top!
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon grainy dijon mustard
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon barbecue dry rub
Coleslaw
- 16 oz. tri-color coleslaw
Coleslaw Sauce (Half will be poured and mixed into coleslaw, the other half will be used as a dipping sauce)
- 2/3 cup whole fat yogurt
- 1 Jalapeno pepper finely diced
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Eggrolls
- Pulled pork in its barbecue sauce
- prepared coleslaw
- 16 eggroll wrappers
- 1 egg whisked to create an egg wash
- Coleslaw Sauce for dipping
Instructions
Prepare the Pulled Pork
- Place the boneless pork shoulder in the slow cooker. Season with the barbecue dry rub.
- Cook on LOW for 6-7 hours, or until the pork is fork tender and falling apart.
- Remove the pork from the slow cooker.
- Drain the liquid from the slow cooker into a glass measuring cup. Skim the fat off the top. Reserve for later.
- In the slow cooker, add the ketchup, reserved cooking liquid, apple cider vinegar, honey, Worcestershire, soy sauce, hot sauce, mustard, onion powder, garlic powder and barbecue seasoning. Stir until combined.
- Shred the pork, removing the fat from the meat. Throw away the fat, and place the pulled meat into the slow cooker with the barbecue sauce.
- Cook the pork in the barbecue sauce for an additional hour.
- Continue to the next steps immediately, or store overnight in the refrigerator.
Prepare the Coleslaw Sauce
- In a glass bowl, combine the yogurt, jalapeño, honey, white vinegar, celery seed, salt and pepper.
- Pour half into a serving dish to become the dipping sauce.
Prepare the Coleslaw
- Place the 16 oz. Sprouts Tri-Color Coleslaw into a large glass bowl.
- Pour half of the coleslaw sauce over the cabbage mixture.
- Toss until combined.
- Set aside to immediately make the egg rolls.
Make the Eggrolls
- Start with a clean, flat surface. Set a wrapper down and arrange it to where it looks like a diamond (as opposed to a square.) In the corner closest to you, add about 1/4 cup of pulled pork. Spread it evenly on the half of the wrapper closest to you. Top the pulled pork with coleslaw, spreading evenly over the meat and patting flat. Paint the corners that are not touching the pork and coleslaw with the egg wash.
- To roll the eggrolls: Lift the corner closest to you and roll away from you, tucking in the corners as you roll. Once you have rolled half of the wrapper, fold in the right side toward the center, then do the same with the left side. Finish rolling, and place seam-side down on a clean plate. Make sure you roll them tightly!
- Repeat this process until all the eggrolls have been made.
Fry the Eggrolls
- Fill a heavy-bottomed pot (like a Dutch oven) with 3-4” of cooking oil. Heat the oil to 350°F.
- Gently place the eggrolls to the hot oil, frying no more than 2 or 3 at a time. Keep an eye on the temperature of the oil as you fry, too. You don’t want it to get too hot or too cool, and the temperature can go down if the pot is crowded.
- Fry until the eggrolls are golden brown on all sides. This should take 2-3 minutes tops. When the eggrolls are golden brown, remove from the oil with the spider strainer and place on paper towels to drain and cool.
Serve the cooked eggrolls with the coleslaw dipping sauce, and enjoy!
Notes
- Please note the total time is a combination of the cook time for the pork in the slow cooker, as well as the fry time for the eggrolls. The eggrolls will only fry for 2-3 minutes, so please keep your eyes on them closely.
Nutrition Information
Show Details
Serving
1eggroll
Calories
461kcal
(23%)
Carbohydrates
40g
(13%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Cholesterol
100mg
(33%)
Sodium
844mg
(35%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16eggrolls
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1eggroll | |
| Calories | 461kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 100mg | 33% |
| Sodium | 844mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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