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Crispy Pulled Pork Egg Rolls Recipe with Easy Savory BBQ Sauce

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A quick and easy recipe transforming leftover pulled pork into crispy, flavorful egg rolls served with a tangy, savory BBQ sauce. Perfect for busy weeknights or parties.

Ingredients

Scale
  • 2 cups pulled pork (preferably slow-cooked, shredded, and well-seasoned)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • 1 egg, beaten
  • Vegetable oil for frying
  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. In a large bowl, combine pulled pork, shredded cheddar cheese, diced red onion, chopped cilantro, smoked paprika, salt, and pepper. Mix evenly.
  2. In a small saucepan over medium heat, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, black pepper, and cayenne pepper if using. Simmer for about 5 minutes until slightly thickened. Remove from heat and cool.
  3. Lay one egg roll wrapper on a flat surface with a corner pointing toward you. Spoon 2-3 tablespoons of pork filling near the bottom corner. Fold the corner over the filling, fold in the two side corners tightly, then roll up firmly toward the top corner. Brush the final corner with beaten egg to seal. Repeat with remaining wrappers and filling.
  4. Pour vegetable oil into a deep pan about 1-2 inches deep. Heat over medium-high until oil reaches approximately 350°F (175°C).
  5. Carefully place 3-4 egg rolls into hot oil without crowding. Fry, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Remove with tongs or slotted spoon and drain on paper towels.
  6. Serve the crispy pulled pork egg rolls warm with the savory BBQ sauce for dipping.

Notes

Maintain oil temperature around 350°F (175°C) for ideal crispiness. Do not overfill wrappers to avoid tearing. Use beaten egg as glue to seal wrappers tightly. For a lighter option, bake at 400°F (205°C) for 15-20 minutes, flipping halfway. Leftovers reheat best in oven to retain crispiness.

Nutrition

Keywords: pulled pork egg rolls, crispy egg rolls, BBQ sauce, appetizer, party food, quick recipe, leftover pulled pork

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