Pulled Pork & Apple Egg Rolls

I can hear the words of Peter Brady rolling around in my head… “Pork chaapsh… and apple shaaash” If you don’t know what I’m talking about, you’re too young and uncool to know, and I’m not gonna explain it, lol.

This flavor profile is such a perfect marriage of salty, sweet and tart. I had some leftover pulled pork and wanted to roll all these flavors up in a bundle and add a touch of Asian to make a fun eggroll. One thing about this recipe is that you do need some leftover pulled pork {or just cheat and use some prepared pulled pork from the store.} If you need a good pulled pork recipe, I recommend trying this recipe. Otherwise, just use whatever leftover chicken, beef or veggies you have lying around. Buuuuuut…then it wouldn’t be pork chaapsh and apple shaash anymore, and that’s what makes these rolls soooo yummy!

This recipe was adapted from these inspiring Pork and Apple Eggrolls on Mary Makes Dinner

1 ½ to 2 cups pulled pork
1 apple {I used a Granny Smith}, julienned
1/4 cup carrot, shredded
1/4 cup cilantro, coarsely chopped
1 Serrano pepper, seeded and diced tiny
2 green onions, sliced
1 & 1/2 Tablespoon soy sauce
2 Tablespoons Sriracha sauce
1 Tablespoon teriyaki sauce
1/2 teaspoon garlic salt
1 teaspoon fish sauce or oyster sauce {optional}
About 10 {large, square} wontons {eggroll wrappers}
Small bowl of water {for sealing wontons}

Heat oil in a deep pan or Dutch oven with oil about 1½ inches up the side of the pot. Place a candy thermometer in the oil and keep an eye on it. You want the oil to reach about 350 degrees.

In a large bowl combine all the ingredients except the wontons and toss to mix well. Place a wonton in front of you with one of the points of the square pointing toward you. Lightly brush a little water along the edges of the wonton. Place a good amount of the pork mixture in the center of the wonton making a line {left to right, not back to front} with a little wonton on each side for folding. Take the point of the wonton pointing toward you and wrap it over the pork mixture fairly tightly. Then, fold the left point and right point in toward the center of the eggroll. Finally, roll the eggroll into the last point of the wrapper {you may need to add a little more water to this point to make sure it secures nicely.}Set aside. Repeat until pork mixture is gone.

Place two to three eggrolls in the oil at a time and fry until golden, about 1 minute on each side. Carefully remove the eggrolls and place either on a metal cooling rack or over a baking sheet or a paper towel lined baking sheet to cool enough to eat. Serve with Asian hot sauce and soy sauce. Garnish with chopped cilantro {optional.}


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