**Shredded Pork Egg Rolls: A Delightful Fusion of Flavors and Textures**
Indulge in the culinary delight of shredded pork egg rolls, a harmonious blend of savory flavors and contrasting textures. These crispy and golden parcels are filled with tender and juicy shredded pork, complemented by a symphony of aromatic vegetables. Immerse yourself in the symphony of tastes and textures as you bite into the crispy exterior, revealing a flavorful filling that tantalizes your taste buds. This recipe guide presents a collection of shredded pork egg roll variations, each offering a unique twist on this classic appetizer. Whether you prefer traditional Chinese flavors or crave a modern fusion, these recipes cater to every palate. Explore the art of egg roll making, from preparing the filling to mastering the perfect folding technique. Elevate your culinary skills and impress your friends and family with these delectable treats, perfect for parties, potlucks, or a delightful snack.
SHREDDED PORK EGG ROLLS
These dont last long in my house, I literally have to hide them from the family until their ready to eat LOL These are awesome with plum sauce or sweet and sour. They are cooked with soy and teriyaki so extra soy for me is too salty!
Provided by Candi Hummer
Categories Other Side Dishes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Add carrots and cabbage to pan first, fry for about 2-3 minutes.
- 2. add the rest of your ingredients and simmer stirring regularly until onions are translucent. Drain in fine colander while heating oil.
- 3. Fill each wrapper with 1 lg teaspoon of filling. I seal each of them with scrambled egg drop.
- 4. Fry in oil for about 1.5 minutes on each side, drain on plate lined with paper towel and serve with plum or sweet and sour sauce for dipping Enjoy (thank you Jesus for cooking with me today!)
COLLARD GREENS & PULLED PORK EGG ROLLS
It's fun to take remnants of ingredients from my pantry and create a meal. You can make wontons with this same filling for a bite-size snack; bake or deep-fry depending on your preference. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible., Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used., Place egg rolls on a parchment-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce. , Freeze option: Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake egg rolls as directed.
Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 472mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
NEELY'S BBQ PULLED PORK EGG ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 2h20m
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the pork:
- Preheat the oven to 325 degrees F.
- Season the pork butt with salt, pepper and the smoked paprika.
- Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.
- For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
- For the egg rolls:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Beat the egg and water together in a small bowl. Reserve.
- Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
- Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.
PULLED PORK EGG ROLLS
Provided by Guy Fieri
Categories appetizer
Time 3h50m
Yield 8 to 12 egg rolls
Number Of Ingredients 17
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.
PULLED PORK EGG ROLLS
Anybody who loves shredded BBQ pork sandwiches will love these. They're a great twist on traditional egg rolls. You could probably use the slow cooker to cook the pork mixture, since the cooking time required for it is so long (3 hours and 20 minutes). From Food Network.
Provided by Kawaiineko32
Categories Pork
Time 3h50m
Yield 8-12 eggrolls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Egg Rolls:.
- 4 cups vegetable oil.
- 3 eggs.
- 3 tablespoons milk.
- 12 egg roll wrappers.
- 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 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.
Nutrition Facts : Calories 2869.6, Fat 261.1, SaturatedFat 42.5, Cholesterol 318.6, Sodium 1639.6, Carbohydrate 72.2, Fiber 3.2, Sugar 5.3, Protein 59.1
PORK EGG ROLLS
These are my infamous egg rolls that I would always make and keep stocked in my freezer. All my friends just love them and are constantly asking me to bring them some!
Provided by Tina Charlton
Categories Lunch/Snacks
Time 40m
Yield 50 Egg Rolls, 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a medium to large sized bowl, mix together all the ingredients together except for one egg. Make sure everything is incorporated.
- 2. Lay out one egg roll wrapper in front of you like a diamond.
- 3. Scoop out about 3 Tbsp of the filling and place across the middle of the wrapper.
- 4. Fold the point that is pointing at you up over the mixture.
- 5. Now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
- 6. Crack the egg in a small bowl and whisk. This is your glue to seal up the egg roll wrapper.
- 7. Take your finger or pastry brush and brush it along the edges. After that is done, roll the wrapper all the way.
- 8. Heat up the peanut oil at 350 degrees F. Make sure its not too hot.
- 9. Deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. Place on paper towels to drain the excess oil.
- 10. Let it cool for several minutes before serving.
- 11. Serve with Sweet Chili dipping sauce or any sauce you prefer.
Nutrition Facts : Calories 208.9, Fat 12.7, SaturatedFat 4.2, Cholesterol 85.5, Sodium 365.2, Carbohydrate 9, Fiber 2.2, Sugar 1.8, Protein 14.2
Tips:
- Use a variety of vegetables. This will give your egg rolls a more complex flavor and texture. Some good options include carrots, cabbage, celery, and onions.
- Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
- Use a flavorful sauce. This will help to bind the ingredients together and give your egg rolls even more flavor. Some good options include hoisin sauce, soy sauce, and rice vinegar.
- Be careful not to overfill the egg rolls. If you do, they will be difficult to fold and seal.
- Cook the egg rolls until they are golden brown and crispy. This will ensure that they are cooked through and have a delicious flavor.
- Serve the egg rolls with your favorite dipping sauce. Some good options include sweet and sour sauce, duck sauce, or hot mustard.
Conclusion:
Shredded pork egg rolls are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen. With a little planning, you can have a delicious and satisfying meal on the table in no time.
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