Of all the dishes I make for my family, this one is the most renowned. Buddy Merritt, a pitmaster from Arkansas, sent me some pulled pork as part of a barbecue care package, and I figured there had to be some other practical applications beyond just sandwiches for the smoky, savory shredded meat. When I threw some into egg roll wrappers with spicy barbecue sauce and coleslaw, I knew I was onto something. Since then, I have both pan-fried and deep-fried them with equal success. I highly recommend serving them with a peanut dipping sauce, though plain old hot sauce is totally okay, too.
- 24 egg roll wrappers
- 4 cups pulled pork
- 1½ cups prepared coleslaw
- 2 cups prepared barbecue sauce, preferably spicy
- 4 large eggs, lightly beaten, for egg wash
- Prepared peanut sauce or hot sauce, for serving (optional)
Set a wire rack on top of a rimmed baking sheet and fill a small bowl with water.
Lay the egg roll wrappers on a clean, dry surface. Spoon about 3 tablespoons of the pork into the center of each wrapper, then top with about 1 tablespoon of coleslaw and a scant tablespoon of barbecue sauce. Using your fingertip, moisten all four edges of the wrapper with water. Fold two opposite corners in toward the center, then fold up the bottom edge and roll into a large, skinny cigar. Place the finished roll on the baking sheet and repeat with the remaining wrappers and filling. Brush the filled rolls with the egg wash.
Fill in a large pot with about 4 inches of oil and set it over medium heat. Using a deep-frying thermometer, heat the oil until it reaches 375°F. Working in batches of 3 or 4 at a time, and using a slotted spoon, gently place the rolls into the hot oil. Fry until golden brown all over, turning occasionally, about 3 minutes. Again using a slotted spoon, remove the rolls from the oil and drain on a paper-towel lined plate. Serve hot, with peanut sauce or hot sauce on the side if desired.