These egg rolls can be cut in half and served as an appetizer or grab two for a full entree.
By Taylor Mathis and Sally James
If you are smoking a pork shoulder, you are bound to have some leftover meat. If you aren’t smoking a shoulder, head over to your favorite barbecue restaurant and order a few pounds to go. These egg rolls can be cut in half and served as an appetizer or grab two for a full entree.
- 8 Tablespoons unsalted butter
- ½ cup finely chopped red onion
- 1 teaspoon finely chopped garlic
- 1 cup Ketchup (Heinz)
- ? cup apple cider vinegar
- ? cup dark brown sugar
- ? cup water
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon smoked sweet paprika
- ½ teaspoon salt
- ½ teaspoon worcestershire sauce
- ¼ teaspoon red chili flakes
- ¼ teaspoon dry mustard
- ¼ teaspoon Tabasco sauce
- ¼ teaspoon black pepper
- 4 cups chopped Pork Barbecue
- ½ cup Barbecue sauce*
- ½ cup chopped scallions (white and green parts)
- 4 ounces Sharp White Cheddar cheese, cut into about 3 inch long sticks
- 8 egg roll wrappers
- ? cup water
- Sheet pan dusted with cornstarch
- Peanut or Canola oil for frying
- Make the barbecue sauce by putting the butter, onions and garlic into a medium sized heavy bottomed saucepan. Cook over medium heat, stirring frequently, until the butter melts and the onions begin to soften.
- Add the ketchup, vinegar, sugar and water. stir to blend. Add the lemon juice, paprika, salt, Worcestershire sauce, chili flakes, mustard, Tabasco and black pepper. Stir. Bring sauce to a simmer, reduce heat and simmer, stirring occasionally, for 25 minutes. Remove sauce from stove and let cool.
- Make the barbecue filling by putting the chopped pork, ½ cup of barbecue sauce and the scallions into a medium sized bowl.
- To assemble the egg rolls lay one wrapper on the counter top or work surface. Tilt the wrapper to form a diamond shape with a pointed end facing you. Brush the perimeter edges of the wrapper with water. Put 4 Tablespoons of barbecue filling onto the lower third of the wrapper. Top the pork with a stick of cheese. Roll the bottom of the egg roll wrapper away from you, covering the filling. Roll a half turn. Bring the left and right outside edges of the wrapper toward the center of the egg roll and seal.Continue to roll the egg roll until the end of the wrapper is reached. Seal. Set egg roll aside on top of the prepared sheet pan. Continue forming egg rolls until 8 are made.
- Fry egg rolls in oil heated to 350 degrees until golden brown. Serve with reserved barbecue sauce for dipping.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.