Flavorful Pulled Pork Egg Rolls
Crispy Outside • Juicy Inside • Perfect Party Food
Some of the best recipes come from leftovers.
Pulled pork is already rich, smoky, and tender — but wrapping it in a crispy shell takes it to another level. These Pulled Pork Egg Rolls turn simple ingredients into something that feels restaurant-worthy.
They’re crunchy on the outside, juicy on the inside, and perfect for parties, snacks, or game day spreads. One bite gives you sweet, smoky, savory flavor wrapped in that satisfying golden crunch.
Why This Recipe Works
- Great use for leftover pulled pork
- Crunchy shell with juicy filling
- Deep fry or air fryer friendly
- Freezer-friendly snack
- Crowd-pleasing appetizer
- Easy to prep ahead
Ingredients
- 2 cups cooked pulled pork
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- 2 tbsp barbecue sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp black pepper
- 10–12 egg roll wrappers
- Water for sealing wrappers
- Oil for frying (or spray for air fryer)
Instructions
- In a bowl, mix pulled pork, cabbage, carrots, barbecue sauce, soy sauce, garlic powder, and pepper.
- Lay one egg roll wrapper on a clean surface, corner facing you.
- Place 2–3 tbsp filling in the center.
- Fold bottom corner over filling, then fold in the sides.
- Roll tightly toward the top corner.
- Brush top corner with water and seal.
- Repeat with remaining wrappers.
Frying Method
- Heat oil to 350°F (175°C).
- Fry egg rolls 3–4 minutes until golden and crisp.
- Drain on paper towels.
Air Fryer Method
- Spray egg rolls lightly with oil.
- Air fry at 375°F for 8–10 minutes, turning halfway.
Serve hot with dipping sauce.
Why These Egg Rolls Are So Good
Pulled pork already has deep flavor, but adding fresh cabbage and carrots gives the filling balance and texture. The crispy wrapper locks everything in, creating that irresistible contrast between crunchy shell and juicy center.
They feel indulgent, but they’re surprisingly simple to make — especially if you already have pork ready.
Perfect for These Occasions
- Game day spreads
- Party appetizers
- Weekend snacks
- BBQ leftovers night
- Potlucks
- Movie night finger foods
Pro Tips for the Best Egg Rolls
Don’t overfill
Too much filling makes rolls burst while cooking.
Seal tightly
Air pockets cause splattering in oil.
Fry in small batches
Prevents temperature drop and soggy rolls.
Rest before serving
Lets juices settle and keeps shell crisp.
Dipping Sauce Ideas
- Sweet chili sauce
- Garlic soy dip
- Spicy mayo
- Honey mustard
- BBQ ranch dip
Storage Tips
- Fridge: up to 3 days
- Freezer: freeze uncooked rolls up to 2 months
- Fry straight from frozen (add 1–2 minutes)
- Reheat in oven or air fryer for crispness
Pulled Pork Egg Rolls
Ingredients
Equipment
Method
- Mix pulled pork, cabbage, carrots, barbecue sauce, soy sauce, garlic powder, and pepper.
- Place filling in wrapper center and roll tightly, sealing with water.
- Heat oil to 350°F and fry 3–4 minutes until golden.
- Or air fry at 375°F for 8–10 minutes, turning halfway.
- Serve hot with dipping sauce.
