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.
Print
BBQ Pork Spring Rolls
- Total Time: 1 hour 30 mins
- Yield: 8 1x
Description
These egg rolls can be cut in half and served as an appetizer or grab two for a full entree.
Ingredients
BBQ Sauce
- 8 tbsp (115 g) unsalted butter
- 1/2 cup (120 ml) finely chopped red onion
- 1 tsp finely chopped garlic
- 1 cup (240 ml) Ketchup (Heinz)
- ⅓ cup (80 ml) apple cider vinegar
- ⅓ cup (80 ml) dark brown sugar
- ⅓ cup (80 ml) water
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp smoked sweet paprika
- 1/2 tsp salt
- 1/2 tsp worcestershire sauce
- 1/4 tsp red chili flakes
- 1/4 tsp dry mustard
- 1/4 tsp Tabasco sauce
- 1/4 tsp black pepper
Egg Roll
- 4 cups chopped Pork Barbecue
- 1/2 cup (120 ml) Barbecue sauce*
- 1/2 cup (120 ml) chopped scallions (white and green parts)
- 4 oz (115 g) Sharp White Cheddar cheese, cut into about 3 inch long sticks
- 8 egg roll wrappers
- ⅛ cup water
- Sheet pan dusted with cornstarch
- Peanut or Canola oil for frying
Instructions
BBQ Sauce
- 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.
Egg Roll
- Make the barbecue filling by putting the chopped pork, 1/2 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 tbsp 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.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 spring roll
- Calories: 380
If You Liked This Recipe, You’ll Love These
- Grilled Red Wine BBQ Pork Ribs
- How to Make Oven-Baked Cocoa Rub Ribs
- Char Siu: Perfect Cantonese BBQ Pork Belly
- Oven-Baked BBQ Short Ribs
Frequently Asked Questions
What kind of pork should I use as the filling?
The recipe is specifically designed for leftover smoked pork shoulder — if you’re not smoking one yourself, the article suggests picking up a few pounds from your favorite barbecue restaurant. The recipe calls for 4 cups of chopped pork barbecue, combined with 1/2 cup of the homemade BBQ sauce and 1/2 cup of scallions.
Why is sharp white cheddar used instead of a meltier cheese?
The recipe specifies 4 oz of sharp white cheddar cut into 3-inch sticks — one stick per roll. Its assertive flavor stands up to the smoky pork and tangy BBQ sauce in a way a milder cheese wouldn’t; it also holds its shape during frying at 350°F rather than melting out of the wrapper.
Can I make the BBQ sauce ahead, or do I need to use it the same day?
The BBQ sauce recipe — which simmers butter, ketchup, apple cider vinegar, brown sugar, paprika, and spices for 25 minutes — can easily be made in advance and stored. The article presents it as a staple sauce to have on hand alongside the smoked pork.
someone needs to fix all the ? marks in this recipe
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
Egg Roll
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