Pulled Pork Egg Rolls

How to make Pulled Pork Egg Rolls Recipe

Serves: 8

Ingredients:
1 tbsp canola oil (more for deep frying)
1/2 napa cabbage
2 stalks celery, julienne
3 stalks green onion, rough chop (white parts too)
16 egg roll wraps
1/2 pound pulled pork, smoked
2 tbsp cornstarch
1 tbsp water
Kosher salt
Black pepper

Gravy:
2 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tsp bonito flakes, crushed (optional)

Dipping Sauce:
2 tbsp hoisin sauce
1/2 tbsp garlic, minced
1 tsp honey
1 tsp soy sauce

Method:
Setup deep fryer at 375 degrees F.

Prepare cabbage mix: in a skillet on medium heat add oil, cabbage, celery, and onions. Sauté for a few minutes, then add gravy ingredients. Cook until vegetables are soft, then drain excess liquids. Let cool and set aside.

Using 2 layers at a time, lay egg roll wraps in the shape of a diamond. Add 1/3 cup of pork and 1/4 cup of cabbage mixture in the center of the wrap.

Roll the nearest point over the pork, fold the sides inwards, then roll the top point over tightly so it forms a cylinder.

Prepare paste: mix cornstarch and water together.

Seal edges of roll with paste; apply with finger under the edges.

Deep fry the rolls in small batches for 3 minutes or until wrap is crispy and light brown in color.

Prepare dipping sauce: in saucepan on medium-low heat, combine and stir all dipping sauce ingredients. Cook until the sauce is warm.

Serve rolls with dipping sauce.

Pulled Pork Egg Rolls