Welcome back! This is the final dinner from a single pork shoulder — pulled into a few different meals over several days. If you started with the original crock pot pulled pork recipe, you’ll find these pulled pork egg rolls are a delicious way to use the leftovers. They’re flavorful, crisp, and rewarding to make. The assembly takes some time, so plan for a few hours total including chilling time, but the hands-on work is mostly straightforward.
Directions
Start by preparing the vegetable filling. In a wok or large skillet over medium heat, warm the vegetable oil, then add the minced ginger and garlic. Sauté just until fragrant, about 30 seconds to a minute, then add the thinly sliced cabbage and shredded carrot. Toss the vegetables in the hot oil so everything is coated.
To soften and wilt the cabbage without browning, add roughly 1/4 cup of water and cover the pan. Steam the vegetables until they are tender and fully wilted, about 20–30 minutes. Stir occasionally and check that there’s still some liquid in the pan; add a splash more water if needed to prevent drying. The cabbage should be soft and lightly translucent when ready.
While the vegetables cook, whisk together the sauce ingredients in a small bowl: soy sauce, peanut butter, sesame oil, Michiu or rice wine, black soy sauce, and a pinch of salt and pepper. Once the vegetables are tender, pour the sauce into the pan and cook briefly, letting any excess water evaporate while tossing the mixture to coat everything evenly.
When the filling is well combined, place a mesh colander over a bowl and transfer the filling to drain off excess liquid. Allow the mixture to cool, then refrigerate for at least one hour or until cool to the touch. Cooling helps the filling firm up so it’s easier to roll and prevents soggy egg rolls. You’ll likely discard about 1/2 cup of drained liquid.
Prepare a rolling station with your egg roll wrappers, a small bowl of water, and a simple flour glue (mix equal parts flour and water into a paste). Place a sheet wrapper on a flat surface, add the cooled filling and a small amount of pulled pork, fold in the sides, roll tightly, and seal with the flour paste. Arrange finished rolls on a tray while you heat the oil.
To fry: heat enough vegetable oil in a heavy skillet or pot to reach about 2 inches up the side. Use medium heat so the egg rolls cook through without burning on the outside. Fry the rolls one or two at a time (do not overcrowd), turning once so they brown evenly. Frying takes just 2–3 minutes per roll until golden brown and crisp. Transfer cooked rolls to a cooling rack over a sheet pan to drain excess oil.
Serve these egg rolls warm with dipping sauces like sweet and sour sauce, hot mustard, or your favorite Asian-style sauce. They’re excellent as a main course alongside fried rice, or cut in half to serve as appetizers. Leftovers can be reheated in a 350°F oven for about 10 minutes to regain crispness, or refreshed in an air fryer for a few minutes.
Tips: keep the filling well drained and cool before rolling to avoid soggy wrappers; roll tightly but not so tight that the wrapper tears; and maintain medium oil temperature so the filling heats through while the exterior crisps up. With a little prep, these egg rolls make a satisfying, crunchy way to use pulled pork.
- 1/4 pound pulled pork
- 1/2 head green cabbage, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup carrot, shredded
- 1/2 tsp fresh ginger, minced
- 2 Tbsp soy sauce
- 2 tsp peanut butter
- 1/4 tsp sesame oil
- 1 tsp Michiu wine, rice wine, or dry white wine
- 1 tsp dark (black) soy sauce
- 1 Tbsp vegetable oil
- Salt and pepper, to taste
- Egg roll wrappers
- Heat vegetable oil in a wok or large skillet over medium heat. Add ginger and garlic and sauté until fragrant.
- Add cabbage and carrot, toss to coat, then add about 1/4 cup water and cover. Steam until vegetables are tender, 20–30 minutes, stirring occasionally.
- Whisk together soy sauce, peanut butter, sesame oil, wine, and dark soy sauce in a small bowl while vegetables cook.
- Add the sauce to the cooked vegetables, cook off excess water, and mix until the filling is evenly coated.
- Drain the filling in a colander and refrigerate for at least one hour until cool. Discard any liquid that drains off.
- Make a simple glue by mixing equal parts flour and water. On a flat surface, place an egg roll wrapper, add filling and a bit of pulled pork, fold in the sides, roll tightly, and seal with the flour paste.
- Heat 2 inches of vegetable oil in a heavy skillet to medium. Fry egg rolls in batches, turning halfway, until golden brown and crisp, about 2–3 minutes per batch.
- Drain on a cooling rack over a tray. Serve warm with dipping sauces such as sweet-and-sour or hot mustard. Store leftovers refrigerated and reheat in the oven or air fryer to restore crispiness.