Ingredients
- 1 (2 1/2-pound) boneless Boston butt roast or pork shoulder roast
- 2 tablespoons Paula's Butt Massage seasoning*
- 1 (16-ounce) bag tri-color slaw mix
- 1/4 cup celery, diced
- 2 tablespoons sweet pickle relish
- 1/4 cup, plus 2 tablespoons barbeque sauce
- 1 teaspoon House Seasoning, recipe follows
- 2 (16-ounce) packages egg roll wrappers
- Vegetable oil or peanut oil, for frying
- Barbeque sauce, for dipping, optional
Directions
*Butt Massage is a blend of paprika, garlic and onion powder
Preheat oven to 350 degrees F.
Line a roasting pan with heavy-duty aluminum foil. Place roast in pan. Rub seasoning mixture over roast. Cover tightly with heavy-duty aluminum foil and bake for 3 hours, or until tender. Let roast cool to touch and shred the meat with a fork. In a large bowl, combine 2 1/2 cups of the shredded pork (reserve any leftover meat for another use), slaw mix, celery, and pickle relish. In a small bowl, combine barbeque sauce and House Seasoning. Pour over pork mixture, tossing gently to coat. Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush corners with water. Spoon 1/3 cup of pork filling in center of each egg roll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. The end result should look like an envelope.
In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches. Heat the oil to 350 degrees F.
Fry egg rolls, in batches for about 2 minutes or until golden brown. Drain on paper towels. Serve with barbeque sauce.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Photo: Pork-Slaw Egg Rolls Recipe
















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By AliyahJuneLoves...
Santa Rosa,CA
on November 21, 2012
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These look amazing but taste soo good i made them with my mom and i ate all of them before she got to them!!!!
By Paphotogirl
Strasburg, PA
on October 14, 2012
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Ms. Paula, this was just AB FAB! I liked just the faint taste of BBQ sauce in the eggroll, but I would not use it as a side sauce. Instead, I took orange marmalade, added some soy sauce and just a wee bit of rice vinegar to thin it out, and added a few red chili flakes. AWESOME! This egg roll recipe is a keeper. And LOTS easier to make than I thought it'd be.
By MammmaMia
Carlsbad, CA
on October 11, 2012
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Just made these for my family. I read through a lot of the comments, everyone seemed to like the recipe as-is. The only thing that bothered me about this recipe was the BBQ sauce. I overlooked it thinking it was only a 1/4cup or so and nobody complained. Well, next time I will NOT put it in. Something about BBQ sauce in an egg roll is wrong. I'll try Hoisen or Teriyaki or something that's more Asian! lol Otherwise it was really fun making them.
Read all 24 reviews