This is the last installment of our smoked pork adventure. After making pulled pork tacos, we decided to take our cue from the Far East and make egg rolls. The ingredients are basically the same, but the flavors and method is a little different. We actually made the cabbage, carrots and cilantro mixture for the tacos and egg rolls together. Then we took out enough to make the slaw for the tacos. We made the egg rolls right after and froze them to cook another night…
Start with a bag of shredded cabbage (or about 4-5 cups), 2-3 shredded carrots and a bunch of chopped cilantro.
Mix together in a large bowl.
Cook the cabbage mixture in a skillet with a little vegetable oil until it’s not crunchy anymore.
Add chopped green onions
Gather the sautéed slaw mixture, smoked pork and egg roll wrappers.
Place 2 tablespoons on a egg roll wrapper.
Then add some slaw.
Fold one corner.
Then the opposite corner.
Start rolling from one of the open ends tucking the sides as you go.
When you get to the end, seal it with a little water at the corner.
Here’s the finished product.
To freeze them, place on a tray and put in the freezer for a few hours.
Put into a freezer bag and store in the freezer until you are ready to cook them.
When ready to cook, thaw them on a plate for 30 minutes.
Fry in a pan covered with vegetable oil. Keep turning until golden brown on all sides.
When cooked, place on a paper towel on a plate and let cool.
Serve with barbecue sauce or mustard barbecue sauce. We like this one from Trader Joe’s.
They are incredibly light tasting compared to other fried food, but very filling.
I am leaving you with one more picture since this is the most pictures I’ve put in a post…ever!
Hope you try these southern style egg rolls!