BBQ Egg Rolls

I’ve done it again.

Another phenomenal recipe involving my crock pot pulled pork!

BBQ egg rolls?! What?! Why not?! Okay.

First and foremost, change out of your work clothes to make these babies. I got flour all over my dress. Julia Child lookin’ ass.

You will need to whip up some quick, easy slaw for this.


Just take two heaping cups of slaw mix, 1/3 cup of reduced fat mayo, one packet of truvia and salt/pepper to taste. Mix it all up nice.

I made 8 egg rolls. You could make more, as I had leftover stuffings!


You will need: (aside from the slaw)

-8 egg roll wrappers (can be found in your grocery store by the tofu)
-1.5 cups pulled pork
-1 cup of shredded cheddar cheese
-cooking spray
-your slaw!
-a very small bowl of water to dip your finger in to seal the rolls

That’s it you guys!

Pre-heat oven to 400 degrees.

Spray cookie sheet with cooking spray.

Place a small amount of all three ingredients into the bottom corner of the rolls.

Roll one solid time to get the bottom flap tucked under.

Take each side, where the roll is sticking out, and tuck it up and under. Continue to roll so there are not any holes. Dip finger in water, rub it on the last flap and press down to secure the roll.

Repeat until they’re all used up!

Place rolls on cookie sheet with the flaps against the sheet. Spray all of the rolls liberally with cooking spray.

Bake in the oven for 12-15 minutes. Ours took about 13.


Aren’t they gorgeous? They taste even better!


We had our rolls with some corn on the cob! Soooo good. Crispy, gooey, barbecuey egg rolls. Nothing better.






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