Pulled Pork Eggrolls with Asian Infused BBQ Dipping Sauce

I always have extra pulled pork, this is a great way to use the leftovers.


1 T Olive Oil

1 1/2 C Cabbage, chopped small

1/2 Red Onion, finely diced

1 Carrot, grated

2 1/2 C Pulled Pork

3/4 C BBQ Sauce

Package Eggroll Wrappers

BBQ Sauce:

1 C BBQ Sauce (use one with mild flavor)

1T Brown Sugar

1 T Soy Sauce

2T Hoisin Sauce

1/2 tsp. Granulated Garlic

1/4 tsp. Chinese 5 Spice

1/2 T Cornstarch


-Combine all bbq sauce ingredients in small pot, bring to simmer over medium heat, heat until all ingredients blend and sauce thickens some.  It will thicken more as it cools.  Remove from heat and set aside.

-In large skillet over medium high heat, heat oil.  Add in cabbage, onion, and carrot.  Cook until cabbage starts to brown and veggies soften.  Add in pork and bbq sauce.  Cook until everything is evenly coated in sauce.  Remove from heat and allow to cool before next step.

-In each eggroll wrapper spoon heaping tablespoon of pork and veggies mixture.  Roll up wrappers, seal final edge with water.

-Fry eggroll at 350 3-5 minutes or until golden brown and crunchy, drain grease well.  Serve with bbq sauce.  Enjoy!


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