PORK AND SHRIMP EGG ROLL RECIPE RECIPES

Name: Pulled Pork Egg Rolls
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Yield: 8 to 12 egg rolls
Cuisine: asian
Ingredients: 2-pound pork butt, cut into 4 pieces; Salt and freshly ground black pepper; 1/2 red onion, diced; 3/4 cup white vinegar; 1 bottle BBQ sauce; 1/3 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon sugar; 1 teaspoon celery salt; 1/2 teaspoon garlic salt; 1 teaspoon freshly ground black pepper; 1 bag pre-shredded coleslaw mix; 1/2 red onion, halved; 4 cups vegetable oil; 3 eggs; 3 tablespoons milk; 12 egg roll wrappers

PULLED PORK EGG ROLLS RECIPE | GUY FIERI | FOOD NETWORK

Pulled Pork Egg Rolls Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories appetizer

Total Time 3 hours 50 minutes

Prep Time 30 minutes

Cook Time 3 hours 20 minutes

Yield 8 to 12 egg rolls

Number Of Ingredients 17

Ingredients

2-pound pork butt, cut into 4 pieces
Salt and freshly ground black pepper
1/2 red onion, diced
3/4 cup white vinegar
1 bottle BBQ sauce
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 bag pre-shredded coleslaw mix
1/2 red onion, halved
4 cups vegetable oil
3 eggs
3 tablespoons milk
12 egg roll wrappers

Steps:

For the pork: Preheat the oven to 300 degrees F.
Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
In a shallow bowl, beat the eggs and milk together and set aside.
With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

PORK EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pork Egg Rolls Recipe: How to Make It - Taste of Home image

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

Provided by Taste of Home

Categories Appetizers

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 egg rolls.

Number Of Ingredients 21

Ingredients

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons canola oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup canned bean sprouts, chopped
1 garlic clove, minced
2 to 3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Steps:

In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 404 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 575mg sodium, CarbohydrateContent 49g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

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