Pork-Slaw Egg Rolls

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I just gathered all the ingredients for these again. When ever I make pulled pork, I freeze 2 1/2 cups of the pork and freeze it with these in mind. What a satisfying flavor combination. (And they don't have a speck of butter!

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These came out great...makes a large batch, three year old son was eating them cold out of the fridge for a few days, he loved them.

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i am very pleased with this recipe exspecially cause i recently started cooking pork butt and i also enjoy an eggroll so now i have the best of both worlds. thanks very much for making it easy too.

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I am excited to try these..I am making them for dinner tomorrow! several of my kids don't like chinese..but they love BBQ...so I am going to see if I can sneak these in on them! Wish me luck! I am soooo excited! Tonight I am making the Gillades...oh and it is in the crock pot finishing up now...the whole house smells amazing!

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I enjoy egg rolls,yet allergies prevent a purchase "Out".Hubby made these several times.Each time still that flavour that I missed so much.He used soaked tooth picks to make sure He did not have them go "boom" in the fryer.Worked great.Highly recommend.Now,egg rolls are back once in awhile.Thanks,Miss.Paula!

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Quite easy to make, fast to make after the roast is cooked. Husband was impressed I thought it was very good, I did add 1/4cup onion (I'm a big onion fan and added a little extra celery. Husband suggested a honey mustard dip may work well. The recipe makes a lot. The chineese resturaunts here in MA are a quite a bit different than other areas of the U.S. If texture and flavor. These are best eaten when just made or they tend to become greesey. A 4 star rating from me and a 5 star from hubby. Asked hubby keep or ditch the recipe he said "KEEP".

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This really needs to be made with your favorite BBQ sauce because it really highlights the dish.
I did not cook a pork roast but used left over ham and grounded it up and added the seasonings. It still turned out fantastic.
I fried mine in Coconut oil because it is suppose to be healthier for you.

I was kind of worried about the egg roll wrappers coming undone but they did not and was quite fun making though some of the wrappers were too thin and the insides fell out when transferring to plate though it was not very many.

I found the egg roll wrappers in my store in the natural foods and produce section.

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I had cooked a butt and wanted to find something to do with the leftovers. I found this recipe and Man am I glad I did. I ate so many I was almost sick and then I went to the store and got more wrappers and made more. The second batch I wanted to try freezing so I deep fried them just for a minute then cooled them completely and wrapped each one in a paper towel and put in quart freezer bags (4 to a bag. Then I tested which way was best to finish cooking them. I tried deep frying them frozen but that did not work as well as I had hoped. Maybe it would be better if they were not cooked at all first for this method. But what I do now is thaw them and then put them in the oven. I have a convection oven and I use that but i am sure they would be just as yummy on regular bake. They take a while to make but you will be well rewarded for your efforts. A+++++ Paula.

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I printed this recipe for my Dad and he loves these egg rolls! He makes them with a piece of pork loin and they always are moist & tender.
He watchs Paula Deen cooking shows all the time and so do I.
Love Ya Paula!

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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.