Pork-Slaw Egg Rolls

Name: Pork-Slaw Egg Rolls
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 24
Cuisine: Chinese, Asian
Ingredients: 59 milliliters plus 2 tablespoons barbeque sauce; 24 servings Barbeque sauce, for dipping, optional; 59 milliliters black pepper; 59 milliliters celery, diced; 907 grams packages egg roll wrappers; 59 milliliters garlic powder; 24 servings Vegetable oil or peanut oil, for frying; 1 kilograms boneless Boston butt roast or pork shoulder roast; 237 milliliters salt; 2 Tbsps Paulas Butt Massage seasoning; 454 grams tri-color slaw mix; 2 Tbsps sweet pickle relish

Pork-Slaw Egg Rolls might be just the hor d'oeuvre you are searching for. This recipe serves 24. One portion of this dish contains approximately 19g of protein, 8g of fat, and a total of 363 calories. A mixture of paula's butt massage seasoning, plus 2 tablespoons barbeque sauce, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes.

Instructions

*Butt Massage is a blend of paprika, garlic and onion powder

Ingredients you will need

Onion Powder

Paprika

Garlic

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Line a roasting pan with heavy-duty aluminum foil.

Equipment you will use

Aluminum Foil

Roasting Pan

Place roast in pan. Rub seasoning mixture over roast. Cover tightly with heavy-duty aluminum foil and bake for 3 hours, or until tender.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Let roast cool to touch and shred the meat with a fork. In a large bowl, combine 2 1/2 cups of the shredded pork (reserve any leftover meat for another use), slaw mix, celery, and pickle relish. In a small bowl, combine barbeque sauce and House Seasoning.

Ingredients you will need

Barbecue Sauce

Pickle Relish

Pulled Pork

Seasoning

Coleslaw Mix

Celery

Meat

Equipment you will use

Bowl

Pour over pork mixture, tossing gently to coat.

Ingredients you will need

Pork

Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush corners with water. Spoon 1/3 cup of pork filling in center of each egg roll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. The end result should look like an envelope.

Ingredients you will need

Water

Pork

Roll

Egg

Equipment you will use

Pastry Brush

In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Heat the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Fry egg rolls, in batches for about 2 minutes or until golden brown.

Ingredients you will need

Roll

Egg

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with barbeque sauce.

Ingredients you will need

Barbecue Sauce

*Butt Massage is a blend of paprika, garlic and onion powder

Ingredients you will need

Onion Powder

Paprika

Garlic

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Line a roasting pan with heavy-duty aluminum foil.

Equipment you will use

Aluminum Foil

Roasting Pan

Place roast in pan. Rub seasoning mixture over roast. Cover tightly with heavy-duty aluminum foil and bake for 3 hours, or until tender.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Ingredients you will need

Barbecue Sauce

Pickle Relish

Pulled Pork

Seasoning

Coleslaw Mix

Celery

Meat

Equipment you will use

Bowl

Pour over pork mixture, tossing gently to coat.

Ingredients you will need

Pork

Ingredients you will need

Water

Pork

Roll

Egg

Equipment you will use

Pastry Brush

In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Heat the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Fry egg rolls, in batches for about 2 minutes or until golden brown.

Ingredients you will need

Roll

Egg

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with barbeque sauce.

Ingredients you will need

Barbecue Sauce

Mix ingredients together and store in an airtight container for up to 6 months.

Equipment

Ingredients

Servings:

59milliliters

plus 2 tablespoons barbeque sauce 24servings

Barbeque sauce, for dipping, optional 59milliliters

black pepper 59milliliters

celery, diced 907grams

packages egg roll wrappers 59milliliters

garlic powder 24servings

Vegetable oil or peanut oil, for frying 1kilograms

boneless Boston butt roast or pork shoulder roast 237milliliters

salt 2Tbsps

Paula's Butt Massage seasoning 454grams

tri-color slaw mix 2Tbsps

sweet pickle relish

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Field Recordings Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 19 dollars per bottle.