Pork-Slaw Egg Rolls

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54321 Based on 7 Reviews

Servings: 2 dozen
Prep Time: 20 min
Cook Time: 3 hours 15 min
Difficulty: Easy

Ingredients Add to grocery list

1   (2 1/2-pound) boneless Boston butt roast or pork shoulder roast
2 tablespoons Paula Deen 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 Paula Deen’s House Seasoning
2   (16-ounce) packages egg roll wrappers
vegetable or peanut oil for frying
barbecue sauce for dipping, optional

Directions

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 barbecue sauce. 

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Reader Comments:

54321

These are fabulous!!! For a Thai twist...add 1 teaspoon of peanut butter to the mix and wow!!!!!!!!

By lovemycadillac on July 15, 2012

54321

Love these!!! Try stirring in some peanut butter, 1 tsp/ to taste. Puts a little bit of a Thai twist to it and "my-oh my" they are so yummy!!!!

By Kris Brunlow on July 14, 2012

54321

will you now do dibiet foods on tv

By Brenda on January 20, 2012

54321

Paula or anyone who has prepared these egg rolls: Lovvvvvvvve these egg rolls, but I have leftovers and want my guest to enjoy them like just made.... Don't want to re-fry, so how would you suggest to reheat? I thought I would reheat at 375F about 20-30mins. I thought I would heat from frozen state and open foil wrap for last 10 mins to crisp up. Anyone out there HELP!

By Sheila Bartlett on October 08, 2011

54321

Love your shows Paula!!! I saw this Pork-slaw eggroll recipe last night while I was baking cakes for my husband's company bakesale. I can't wait to try this. I looked so great. Most eggrolls are so dry and don't have anything good in them today. These made my mouth water from seeing them on the TV, they have to be good; better than good. Thanks for all the recipes and good times I have shared with you. May God Bless you each and everyday. Lots of Love Karen Knotts-Falls

By Karen Knotts-Falls on April 20, 2011

54321

Dear Paula I love your recipes and all of your home decor ideas.Just wish I had the money to do it all.I am a single mom of two wonderful boys who I adopted. My life has had its ups and downs like everyone else. I can say that I am a very lucky person. I like you have done it all by my self. There is so much more I want to do. I guess sometimes I dont know where to start. I would Love to meet you I think you are a wondeful Woman who I admire so much. Both of my children had drugs in there blood when they were born and they have there problems and I want more than anything to give them everything I didnt have. My Mom just died 2 years ago in the middle of the adoptions and since I bought a new house and moved my Dad in with me and the boys.I have had back surgery and so there are problems ther but i have to learn to live with that too. Soon the postoffice will let me go and I will go on disability. My dream is to open another restraunt my family has had a few small diners. We had catered. Iam good at doing it all and I know thats what am I going to go back to doing to earn a living for my boys.I quess I am just scared.I know its possible and I know I can do it . Just worring about where the money is going to come from. You have been ther and you know were I am coming from . I just wanted to teel you part of my story.I really look up to you and I guess I just neded someone to talk too . Thankyou for reading my story. May God Bless you and your family. Thanks for being you .

By nancy lynn on January 07, 2011

54321

My Dad has made this recipe several times and it is his favorite egg roll. He uses a boneless pork loin and the egg rolls are always moist and tender. He watchs your cooking show Paula and often asks me to get him the recipe for something he saw you make.

By Anonymous on December 14, 2009

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