Pulled Pork Eggrolls with Barbecue Sauce
Fuse the decidedly American flavors of barbecue pork with a classic Asian dish for a fun and flavorful appetizer.
Serves 6 (2 eggrolls each)
- 1 package Prairie Grove Farms Pulled Pork with Barbecue Sauce (about 1 1/2 cups)
- 1 cup cooked rice
- 1 cup shredded Napa cabbage
- 1 small carrot, grated
- 2 green onions, chopped
- 1 tablespoon minced fresh or pickled ginger
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1/4 cup chopped cilantro
- 12 egg roll wrappers
- Barbecue sauce, for dipping
- Preheat the oven to 375 degrees.
- Combine the pork with the rice, cabbage, carrot, green onions, ginger, fish sauce, soy sauce, and cilantro in a medium bowl and mix well.
- Lay an eggroll wrapper on a board with the corners facing to the top and bottom. Place about 1/3 cup of the mixture onto an egg roll wrapper and fold up the bottom, then fold in the sides, as if making an envelope. Moisten the top corner with water and continue to roll up the eggroll tightly and seal it. Place the eggroll seam side down on a baking sheet lined with a silicone liner or parchment paper. Continue making eggrolls with the remaining filling.
- Spray egg rolls with cooking spray and bake until golden brown and crispy, about 15-20 minutes. Serve with barbecue sauce for dipping.
- Eggrolls can also be fried instead of baked. Heat about an inch of canola oil or peanut oil in a deep skillet to about 350 degrees and fry eggrolls a few at a time until golden brown, about 2-3 minutes on each side. Drain on paper towels.
- Nutrition Facts (2 eggrolls)
- Calories: 264, Total Fat: 2.7g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 842mg, Carbohydrate: 49.4g, Dietary Fiber: 1.6g, Sugars: 12.8g, Protein: 12.2g, Vitamin A: 33%, Vitamin C: 15%, Calcium: 2%, Iron: 12%