If you want the amazing tastes of a summer BBQ in one crispy delicious shell then look no further than these redneck egg rolls! These egg rolls use barbecued pulled pork and coleslaw to make the perfect summer meal or appetizer! Great way to use up leftover barbecued pork or a good excuse to make or buy some! They are super delicious!
Like I said before, you can use leftover pulled pork or you can do like I do sometimes and buy the pre-cooked smoked pulled pork in the deli section. Costco sells an amazing one that is Kirkland brand! If you want to make the pork from scratch then you can smoke or slow cook the pork. Just season with a healthy coat of salt, sprinkle of pepper and either before or after cooking add your favorite barbecue sauce to the roast. You want to cook your pork until it’s fork tender or on low for about 8-9 hours.
For the coleslaw I have included a recipe to make your own from scratch but you can also use bagged coleslaw mix and add the green onion and dressing to it.
These can also be baked, air fried or fried in oil. Whatever way I want to cook them will work fine. I will include directions for each way below the recipe.
What you need to make redneck egg rolls:
makes 9 egg rolls
For the coleslaw:
- 3/4 cups shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1 green onion – bottom 3 inches diced, green parts removed
- 1/4 cup shredded carrot
For the dressing:
- 2 tablespoons mayo
- 2 teaspoons sugar
- dash black pepper
- 1 tablespoon white vinegar
- pinch of salt
For the pork:
- 1/2 pound pulled pork – If roasting or smoking your own pork roast, season with salt, pepper and optional barbecue sauce and roast for 8-9 hours on low, either in a smoker, pellet grill, oven or crock pot or until the meat is fork tender and shreds easily.
- 3 tablespoons barbecue sauce
For egg wash:
- 1 egg
- 1 tablespoon milk
Additional ingredients needed:
- 9 egg roll wrappers
- Oil for frying
Instructions for coleslaw:
- Add all of the shredded vegetables to a bowl.
- Mix together the dressing ingredients and add to the shredded vegetables and stir well.
Instructions for the pork:
- Add the shredded pork and barbecue sauce together and stir well.
Instructions on assembly:
- Take you egg roll wrapper and fill with half shredded pork and half coleslaw in a long line across the middle of the egg roll wrapper.
- Fold in the shorter sides first, followed by one of the long sides, then wet the edges of the egg roll wrapper that is open so the roll seals.
- Now, roll the wrappers towards that open end, so the open end wraps around the outside of the egg roll.
- Mix together the egg and milk and dip each egg roll in the mixture before frying, baking or air frying.
Instructions for cooking:
- Deep frying – heat oil to 350 F.
- Carefully add egg rolls and fry for roughly 20 seconds on each side or until the wrappers get golden brown and look cooked. Flip over and cook for an additional 20 seconds.
- Place on a paper towel or draining rack and let cool slightly before serving.
- Enjoy!
Instructions for baking:
- Bake at 425 F. for 18 minutes.
- Spritz each side with a little spray oil before cooking.
- Let cool slightly and enjoy!
Instructions for air fryer:
- Spritz each side with a little spray oil.
- Bake on 400 F. for 9 minutes.
- Flip over at 6 minutes, then continue cooking for 3 more minutes.
Check out this perforated air fryer parchment paper for easy clean-up!
How to roll these redneck egg rolls:
Redneck Egg Rolls
Ingredients
- For the coleslaw:
- 3/4 cups shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1 green onion - bottom 3diced bottom 3 inches - diced (green parts removed)
- 1/4 cup shredded carrot
- For the dressing:
- 2 tablespoons Mayo
- 2 teaspoons Sugar
- dash black pepper
- 1 tablespoon White vinegar
- pinch of salt
- For the pork:
- 1/2 pound pulled pork If roasting your own, season pork roast with salt, pepper and barbecue sauce and roast for 8-9 hours on low, either in a smoker, pellet grill, oven or crockpot or until the meat is fork tender and shreds easily.
- 3 tablespoons Barbecue Sauce
- 9 egg roll wrappers
- For the egg wash:
- 1 Egg
- 1 tablespoon Milk
Instructions
- Instructions for coleslaw and dressing:
- Add all of the shredded vegetables to a bowl.
- Mix together the dressing ingredients and add to the shredded vegetables and stir well.
- Instructions for pulled pork:
- Add the shredded pork and barbecue sauce together and stir well.
- Instructions for assembly:
- Take you egg roll wrapper and fill with half shredded pork and half coleslaw in a long line across the middle of the egg roll wrapper.
- Fold in the shorted sides first, followed by one of the long sides, then wet the edges of the egg roll wrapper that is open to seal the roll. Now, roll the wrappers towards that open end so the open end wraps around the egg roll.
- Mix together the egg and milk and dip each egg roll in the mixture before frying, baking or air frying.
- Instructions for deep frying:
- Deep frying - heat oil to 350 F.
- Carefully add egg rolls and fry for roughly 20 seconds on each side or until the wrappers get golden brown and look cooked. Flip over and cook for an additional 20 seconds.
- Place on a paper towel or draining rack and let cool slightly before serving.
- Instructions for baking:
- Bake at 425 F. for 18 minutes. spritz each side with a little spray oil.
- Instructions for air frying:
- Bake on 400 F. for 9 minutes. flip over at 6 minutes. spritz each side with a little spray oil.
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