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Handheld photo of Southern BBQ Pulled Pork Egg Rolls with bubbly, crispy wonton wrappers and steam rising.

BBQ Pulled Pork Egg Rolls: The Ultimate Crispy Southern Fusion

Crispy, deep-fried BBQ Pulled Pork Egg Rolls featuring smoky shredded pork, thick mahogany BBQ sauce, and crunchy cabbage. The perfect golden-brown Southern appetizer for gameday or parties.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (450g) Smoked Pulled Pork Shredded
  • 1/2 cup (120ml) Mahogany BBQ Sauce Thick and molasses-based
  • 1 cup (70g) White Cabbage Shredded
  • 1/2 cup (50g) Carrots Thinly julienned
  • 12 Egg Roll Wrappers Large
  • 1 large Egg Beaten with 1 tbsp water
  • 1 quart (1L) Frying Oil Peanut or Canola

Equipment

  • 1 Deep Fryer or Large Dutch Oven For frying the egg rolls
  • 1 Kitchen Thermometer To monitor oil temperature
  • 1 Wire Cooling Rack To keep rolls crispy

Method
 

Prepare the Filling
  1. In a large bowl, combine the shredded pork and BBQ sauce. Fold in the cabbage and carrots until evenly distributed.
Assemble the Rolls
  1. Place filling in the center of a wrapper. Use egg wash on the edges. Fold the bottom corner up, tuck in sides, and roll tightly.
Fry to Perfection
  1. Heat oil to 350°F (175°C). Fry rolls for 3-5 minutes until golden brown and bubbly. Drain on a wire rack.

Notes

Use a serrated knife for the perfect diagonal slice.
Keep oil at a steady 350°F to avoid greasiness.