Redneck egg rolls combine pulled pork, coleslaw, and your favorite barbecue sauce wrapped up in an egg roll wrapper and fried. It’s a perfect appetizer or snack to use up any of that leftover pork butt.
Why You Will Love This Recipe
It never fails for us. There is always leftover pork butt. It’s only the two of us, but I am not going to NOT smoke some butts because of a fear of too much barbecue.
I have explored the various uses of leftover smoked pork butt for years. We have done the hash, we make really good salads using it, and I love making tacos out of it as well. I’ll even add it to my scrambled eggs. All delicious!
But I wanted to try something different this time.
I knew that redneck egg rolls (aka hillbilly eggrolls or Memphis egg rolls) would be good. It was a no-brainer. Pork butt, good. Fried food, good. Finger foods, good.
But we’re not fans of frying foods inside, so it never happened.
So, I used an outside burner to solve that issue, and what I discovered that these redneck egg rolls were better than I thought they were going to be.
I knew they were going to be good, I didn’t know they’d be THAT good.
You get that smoked pork coming through, the tang of barbecue sauce, and the crispness of the coleslaw in each bite. I’d eat that in a bowl.
But what makes it perfect is that golden brown crunchiness of the egg roll. Each bite is a perfect combination of flavors and textures. And, you get to hold it in your hand!
Honestly, I’d do a pork butt just to make a mess load of these things, they’re that good.
This is the beauty of these pulled pork egg rolls. All you need is your leftover smoked pork butt, some coleslaw, your favorite barbecue sauce, some egg roll wrappers, and vegetable oil.
By all means, you can add more to these things, as you see fit. More on that later.
How To Make Redneck Egg Rolls
To start, prepare the pork butt. Ours was in the refrigerator, so I took a portion (1 pound) and took the chill off using the microwave.
Give the pork butt a rough chop, add it to a bowl, and mix it with the coleslaw. Add your favorite barbecue sauce and mix it until thoroughly combined.
Optionally, you can add a teaspoon or two of your favorite rub to the mix.
Add about 2 tablespoons of the mixture to the center of an egg roll wrapper.
Dampen the edges on the two corners on the left and right side of the egg roll wrapper. Egg wash can be used instead of water.
You also can do this with your finger. You don’t have to use a brush as I did.
Fold the sides in, press, and seal the folded-over edges onto the flat part of the egg roll wrapper.
Next, fold the bottom corner over the pork mixture. Dampen the top corner of the wrapper so when you roll it up it will seal.
Roll it up, focusing on keeping it tight as possible without ripping the egg roll wrapper.
Repeat this process until you have all of the pulled pork egg rolls done.
Depending on the distribution of the mixture, you will end up with anywhere between 7-9 or so. Eight egg rolls are the target.
Place the egg rolls into the refrigerator for at least an hour before cooking.
When ready, place enough oil into a large pot (enough to allow the egg rolls to float). Heat the oil to 350 degrees Fahrenheit.
When the oil reaches temperature, add the redneck egg rolls. Place as many as will fit without overcrowding the pot.
Cook the egg rolls for a total of 8-10 minutes, turning from one side to the other. When they’re nice and golden brown, they’re done.
Remove the egg rolls from the oil and place them on a wire rack over a paper towel-lined baking sheet.
Repeat the process until all the barbecue pork egg rolls have been fried.
Now comes the fun part. Serving them up. Just place them on a plate with some of your favorite barbecue sauces.
We have to have our Bourbon Chipotle Barbecue Sauce and our Alabama White BBQ Dipping Sauce rocks. But we also love our Chuy’s Creamy Jalapeno Cilantro Dip. We’ll put that stuff on anything. So many choices
Honestly, there is no reason not to do these things. They are crazy good, perfect for leftovers OR, if you’re having a crowd over, this makes a great finger food for the masses.
When we’re firing up the smoker, I am always looking for a reason to do at least two butts. I mean, the smoke is rolling, why not? Now I have one.
Now I have yet another yummy, fun food that I can use for a full-on barbecue bonanza. And this will be up there on game day menu, for sure. It’s a perfect party appetizer.
So next time you have some leftover pulled pork, give this recipe a try. You’ll love it!
Tips And Variations
- Add additional tastes and textures to your egg roll mix, such as diced jalapeno or green chiles for a spicy hit. Green onion would also be a good addition.
- Add enough sauce as needed to add a touch of moisture. Some leftover pork might not even need any, whereas some might need a touch more. It all depends on how moist your pork butt turned out.
- You can make these, but before frying, wrap them in wax paper, then store in a freezer-safe container and freeze them. Just pull them out, let them thaw, and fry away!
- You can freeze the leftovers and reheat them by baking them in the oven at 350 degrees F until hot. Another perfect solution.
- These things love to be dipped. Whatever your favorite dip is, use it. Even Asian style works great with this delicious morsel of goodness.
- This would be a perfect item for an air fryer.
- Ranch dressing makes a good dip for this as well.
- Yes, you can add cheese, such as Monterey jack, to the mixture for a melty cheesy experience.
A redneck eggroll is a mixture of smoked pork, barbecue sauce, and coleslaw wrapped in an egg roll wrapper fried to a golden brown.
Yes. Make the egg rolls up to the point of frying.
Freezing: Wrap egg rolls individually in wax paper and store in freezer safe container. When ready, allow to thaw in refrigerator overnight then prepare as instructed.
Refrigerator. Cover with plastic wrap. Next day, cook as instructed.
Redneck Egg Rolls Recipe
- 1 lb smoked pork butt
- 1/2 cup Coleslaw
- 8 Egg roll wrappers
- 4 tbsp Barbecue sauce estimated
- Vegetable oil
- Give the pork butt a rough chop, add it to a bowl, and mix it with the coleslaw. Add your favorite barbecue sauce and mix it until thoroughly combined.1 lb smoked pork butt, 1/2 cup Coleslaw, 4 tbsp Barbecue sauce
- Lay an egg roll wrapper down and add about 2 tablespoons of the mixture to the middle of the wrapper.8 Egg roll wrappers
- Roll the egg roll up, as instructed in the post.
- Repeat until all egg rolls are prepared.
- place enough oil into a large pot (enough to allow the egg rolls to float). Heat the oil to 350 degrees Fahrenheit.Vegetable oil
- When the oil reaches temperature, add the egg rolls. Place as many as will fit without overcrowding the pot.
- Cook the egg rolls for a total of 8-10 minutes, turning from one side to the other. When they’re nice and golden brown, they’re done.
- Remove the egg rolls from the oil and place them on a wire rack over a paper towel-lined baking sheet.
- Repeat the process until all the barbecue pork egg rolls have been fried.
- place them on a plate with some of your favorite barbecue sauces and serve.