Pork-Slaw Egg Rolls

Recipe courtesy Paula Deen

Show: Paula's Best DishesEpisode: Paula Does Takeout

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
3 hr 15 min
Level:
Easy
Yield:
2 dozen

Times:

Prep: 20 min
Inactive Prep: --
Cook: 3 hr 15 min
Total:: 3 hr 35 min

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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.

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Comments & Reviews

recipe Pork-Slaw Egg Rolls
Mike Lavista, NE 08-18-2009
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Not great for you, but taste oh so good
Rated: 5 stars out of 5

these were downright tasty, ate 5 of them then had to stop myself. I skipped the relish, but that would have been a nice... touch i think. Really good. Will make again for sure.Read more
recipe Pork-Slaw Egg Rolls
Jamie Portsmouth, VA 08-10-2009
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I'll Never Eat Chinese Egg Rolls Again
Rated: 5 stars out of 5

These looked so fabulous on TV that I went out and got the ingrediants. No modifications, just did them per the inscructions... and they were UNBELIEVABL:E I have never tasted anything like this and I will never eat another Chinese egg roll because they dont compare. The BBQ sauce is DA Bomb. It makes the flavors all come together. I have made them multiple times in the last week as each batch vanishes as soon as they cool off in the dish. Co-workers are hounding me to bring them in to work. These are great! Thank you Paula. XXXOOO Read more
recipe Pork-Slaw Egg Rolls
Jeffrey Douglas, MI 07-21-2009
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Alternate to Deep-Fat Frying
Rated: 5 stars out of 5

To Mimi in Orange, CA: I've had great luck with the recipe exactly as is but if you're trying to cut the fat, try this -... instead of egg roll wrappers, use sheets of phyllo dough. Start with one sheet, either brush with melted butter (I even use butter-flavored PAM sometimes) then place another phyllo sheet on top. The phyllo sheets are rectangles, so with the long side facing you, trim into 4 equal widths. You'll end up with 4 rectangular strips. Add filling and roll (folding sides to seal as you go). Repeat to make as many rolls as you have filling for. Give the finished rolls a quick spritz with a little more PAM and bake at 350 for about 20 minutes. The result is not quite as naughty as the real thing - and I apologize to food purists for using PAM - but this method is a pretty satisfying substitute. Good luck!Read more
recipe Pork-Slaw Egg Rolls
Ronald East Hartford, CT 07-20-2009
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Delicious!
Rated: 5 stars out of 5

I substituted the pork butt with ground pork, cutting the prep time to down to 1/2 hour. Just fry up the ground pork in a... skillet with your favorite seasonings. I had trouble finding the egg roll rappers in 2 major grocery chains. One said that they didn't have them, and the other couldn't find them. I managed to find them on my own in the produce department of both stores, near the Asian noodles and tofu.Read more
recipe Pork-Slaw Egg Rolls
Brigitte North Canton, OH 07-19-2009
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Great and adaptable egg rolls
Rated: 5 stars out of 5

I saw Paula making these egg rolls on TV and had to try them! I loved the filling. I used hoisin sauce in place of the BBQ... an added some ginger, garleic and red pepper flakes to get an extra flavor punch. I added julienned red bell pepper and scallions. I think this recipe can be adapted to use whatever you have in the refrigerator!Read more
recipe Pork-Slaw Egg Rolls
MIMI ORANGE, CA 07-18-2009
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Deep Fry
Rated: 5 stars out of 5

This might sound silly, but is there an alternate way to cook these without deep fat frying ? Thank you.