In this installment of my Leftover Mondays series, I show ya how I make BBQ Pork Springs Rolls. This recipe is incredibly simple to make (see the video below from start to finish) and amazingly tasty. I want to be honest that I got my inspiration for this recipe from Chris over at Nibble Me This. I saw his post on his BBQ Egg Roll recipe and instantly started drooling all over the floor… Needless to say, I had to try them out myself!
Chris made the traditional egg roll made with an egg noodle dough wrapper (which are awesome!), but I prefer spring rolls that are made with rice based wrappers which have a thinner, crispier finish in my opinion. You might need to search around a bit for the spring roll wrappers, so if you have an Asian food market nearby, that should be the first place you look.
Spring roll wrappers
Leftover pulled pork
Pre-made coleslaw mix
Sharp cheddar cheese
Beat the eggs to make an egg wash. Lay a spring roll wrapper with one of the corners facing you then brush the opposite corner and sides with the egg wash. In the lower, middle-third of the wrapper, build out your spring roll with the pulled pork, coleslaw mix, cheese and then drizzle with some of your favorite BBQ sauce. Take the corner and roll up the ingredients one turn, then tuck the two sides in and then finish rolling. The egg wash on the opposite corner and sides will form a perfect seal. Fry in vegetable oil at 350° for 2-3 minutes. Set on a paper towel to let some of the oil drain off then serve with a side of the BBQ sauce for dipping. Pic and video below. Enjoy!!