Redneck Eggrolls

Add Preferred Source

Looking for a creative way to use up that leftover pulled pork? Try these Redneck Eggrolls! These tasty treats are simply eggrolls filled with pulled pork and coleslaw, and they’re absolutely delicious.

Whenever I smoke pork for pulled pork, I make a large batch. If I’m going to spend 10 hours smoking meat, I want to make the most of it. This means I often have leftovers, which freeze wonderfully and can be used for dishes like these Redneck Eggrolls.

Don’t let the idea of making eggrolls intimidate you—they’re easier to make than you might think, and they fry up quickly in hot oil. You don’t even need a deep fryer; just use a heavy-bottomed pot with a few inches of oil on the stovetop.

Serve these pulled pork eggrolls with BBQ sauce for dipping, and watch them disappear! They’re simple, quick, and incredibly tasty.

Ingredients

• Oil
• Eggroll wrappers
• Unsauced pulled pork
• BBQ sauce
• Prepared coleslaw
• Cornstarch

How to Make Redneck Eggrolls

1. Prepare your workspace by arranging the eggroll wrappers, pulled pork, and coleslaw within easy reach.
2. Mix the pulled pork with your favorite BBQ sauce until it’s moist but not overly saucy.
3. Lay an eggroll wrapper flat on a clean surface, with a corner facing you.
4. Spoon 2-3 tablespoons of the pulled pork onto the center of the wrapper, followed by 1-2 tablespoons of coleslaw. Press the filling down gently.
5. Brush the edges of the wrapper with the cornstarch mixture to help seal the eggroll.
6. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to ensure the filling stays inside during frying.
7. Heat oil in a deep fryer or large, deep skillet to 350°F (175°C).
8. Carefully add the eggrolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy.
9. Remove the eggrolls from the oil with a slotted spoon and drain on paper towels. Serve hot with your favorite BBQ sauce for dipping.

Step-By-Step Process

Chef Jenn’s Tips

• Keep the eggroll wrappers covered with a lightly dampened cloth to prevent them from drying out while you work.
• Use a thermometer to monitor the oil temperature, ensuring perfectly crispy eggrolls.
• You can assemble the eggrolls a few hours ahead of time, keeping them wrapped in the fridge until you’re ready to fry.
• No deep fryer? No problem—use a heavy-bottomed pot to fry the eggrolls.
• Experiment with different dipping sauces like ranch, barbecue, or chipotle mayo to elevate the flavors.

Recommended

Menu Ideas 

Redneck Eggrolls make a fantastic snack or appetizer and are a great way to repurpose leftover pork. They pair well with fun sides like totchos or tacos. Alternatively, serve them as a starter before a hearty meal of beef tips, and finish with brownies for dessert!

Storage 

If you have any leftover eggrolls, store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through and crispy. Freezing is not recommended, as it can affect the texture of the eggrolls.