One of my very favorite things to do with leftovers is to use it in Asian dishes. Fried rice, dumplings, egg rolls, stir fries, and so on all benefit enormously, in my opinion, when made with smokey BBQ goodness. Pulled pork fried rice, or a brisket stir fry are great ways to mix eastern and western cooking. Here is one of my favorite ways to use leftover pulled pork and cole slaw.
Carolina Egg Rolls
Ingredients:
- Egg roll wrappers
- leftover cole slaw
- leftover pulled pork
- one egg
Chop up the pork and cole slaw finely and mix together. I like about 40% pork, 60% slaw. By volume.
Get an egg roll wrapper and put it in front of you like a diamond. Place a good sized scoop of the mixture in the middle. Spread it out so it goes across the middle from the left to right corner, kind of like a delicious diagonal. Then roll the bottom up over the filling, fold in the left and right corners so they cover the filling.
Get a brush and dip it in the egg wash and spread it over the top corner. Continue rolling until you have a cylinder. The egg wash will help seal the egg roll. Do this until you either run out of filling or wrappers.
When the egg rolls are done, get out a skillet, add about 1/4 inch of vegetable oil and set over medium high heat. After heating the oil for a few minutes, add egg rolls to the pan. Only add as many as will fit easily. Don't crowd the pan. Fry until golden brown, then turn over until the other side is golden brown. This will take about 3 minutes per side.
When finished remove the egg rolls from the pan and let them drain. Serve with your favorite sauce (bbq, soy, duck, spicy mustard or whatever you desire). Egg rolls will be piping hot when first removed, so give them a few minutes to cool before eating!
Sounds awesome!
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