Pulled Pork Egg Rolls

Name: Pulled Pork Egg Rolls
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 8
Cuisine: American
Ingredients: 2 Tbsps apple cider vinegar; 1 bottle BBQ sauce; 1 teaspoon freshly ground black pepper; 1 teaspoon celery salt; 1 bag pre-shredded coleslaw mix; 12 egg roll wrappers; 3 eggs; 1 teaspoons garlic salt; 75 milliliters mayonnaise; 3 Tbsps milk; 907 grams pork butt, cut into 4 pieces; 1 red onion, diced; 1 red onion, halved; 8 servings Salt and freshly ground black pepper; 1 Tbsp sugar; 872 milliliters vegetable oil; 191 milliliters white vinegar

Pulled Pork Egg Rolls requires roughly 3 hours and 50 minutes from start to finish. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 618 calories, 27g of protein, and 38g of fat each. Not a lot of people really liked this hor d'oeuvre. This recipe is typical of American cuisine. A mixture of apple cider vinegar, mayonnaise, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. BBQ Pulled Pork Egg Rolls, Fresh Rolls with Pulled Pork, Mango and Avocado, and Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches are very similar to this recipe.

Instructions

For the pork: Preheat the oven to 300 degrees F.

Ingredients you will need

Pork

Equipment you will use

Oven

Season the pork with salt and pepper.

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Salt And Pepper

Pork

Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender.

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Barbecue Sauce

Vinegar

Onion

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Frying Pan

Remove meat with a slotted spoon and "pull" with forks until shredded.

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Meat

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Slotted Spoon

Add braising liquid, to taste. Cool.

Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl.

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Garlic Salt

Mayonnaise

Vinegar

Pepper

Sugar

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Bowl

Add the vegetables and mix thoroughly.

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Vegetable

Let sit 10 to 15 minutes before serving.

For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F.

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Vegetable Oil

Roll

Egg

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Sauce Pan

Add enough oil to keep the egg rolls from touching the bottom of the pan.

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Roll

Egg

Cooking Oil

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Frying Pan

In a shallow bowl, beat the eggs and milk together and set aside.

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Egg

Milk

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Bowl

With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper.

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Pulled Pork

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.

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Roll

Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.

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Roll

Egg

Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown.

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Roll

Egg

Cooking Oil

Drain on paper towels and cut on an angle, if desired.

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Paper Towels

Equipment

Ingredients

Servings:

2Tbsps

apple cider vinegar 1bottle

BBQ sauce 1teaspoon

freshly ground black pepper 1teaspoon

celery salt 1bag

pre-shredded coleslaw mix 12

egg roll wrappers 3

eggs 1teaspoons

garlic salt 75milliliters

mayonnaise 3Tbsps

milk 907grams

pork butt, cut into 4 pieces 1

red onion, diced 1

red onion, halved 8servings

Salt and freshly ground black pepper 1Tbsp

sugar 872milliliters

vegetable oil 191milliliters

white vinegar

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.