Baked (or Fried) BBQ Pork Egg Rolls
Back before I went in for knee replacement surgery, I had my kids and their “others” over for dinner. I don’t know what I was thinking, and I somehow cooked enough pork ribs to feed the entire block. We enjoyed them for dinner, and then I shredded all of the leftover meat off the bones, ditched the congealed fat, and decided to make egg rolls that I could freeze and bake off anytime I felt like I needed a snack. Well that was a very good idea indeed, as I’ve been able to enjoy these without having any real cooking to do. Read on and you’ll see just how easy egg rolls are to make out of a little leftover meat and rice.Purchase store-bought egg roll wrappers in the produce section near the tofu and place about 1/3 of a cup of your filling just below the center line like this.Fold the bottom up, and then fold in the sides in as if you are creating an envelope. We the triangle tip at the top……and then fold it over it so that it sticks and seals the egg roll together.I placed all of my prepared egg rolls seam side down on a silicone baking sheet to bake them off, although you could also deep-fry the egg rolls at this point until crispy golden brown. Baking them gives them a crisp and delicate texture, whereas frying them gives them a thicker, chewier texture.If you intend to bake them like I did, then you’ll want to spray the egg rolls with cooking spray before baking to help them turn crispy.They only take about 15-20 minutes in the oven to come out piping hot like this.You can serve them with soy sauce if you like, but some chili sauce mixed with BBQ sauce would actually be the perfect dipping condiment. Your filling can really be any mix you like, but I prefer about half cooked meat of some sort and half rice and veggies of some sort. The recipe below is just a starting point and feel free to change it up as you’d like.
- 2 cups cooked, shredded BBQ pork
- 1 cup cooked rice
- 1 cup shredded savoy cabbage
- 1 small carrot, grated
- 2 scallions, chopped
- 1 tablespoon minced fresh or pickled ginger
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- ½ cup chopped cilantro
- Extra BBQ sauce
- 1 package of egg roll wrappers (20 to a package)
- Combine all of the ingredients together, adding enough extra BBQ sauce to make sure things are just barely moist, but not swimming in BBQ sauce. Place ⅓ cup of the mixture onto an egg roll wrapper and fold up the bottom, then fold in the sides, as if making an envelope. Moisten the top point with water and continue to roll it up and seal the egg roll. Place seam side down on a silicone lined baking sheet. Repeat until all of the filling is used up.
- Spray egg rolls with cooking spray and bake at 375 degrees until golden brown and crispy, about 15-20 minutes. Let cool a few minutes before biting into them as they will be piping hot! Serve with chili sauce and BBQ sauce for dipping.