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Pulled Pork and Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce
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5 from 6 votes

Pulled Pork and Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce

Servings 20 egg rolls
Author Stacey Little

Ingredients

For the pulled pork:

  • 1 (3 to 4-pound) pork shoulder or boston butt
  • 2 tablespoons bbq rub
  • 1 cup chicken broth

For the sauce:

  • 1/2 cup mayonnaise
  • 2 teaspoons creole mustard
  • 1/2 teaspoon prepared horseradish
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 1 tablespoon white vinegar

For the egg rolls:

  • 1 (1-pound) package refrigerated egg roll wrappers
  • 1 (27-ounce can) seasoned collard greens, very well drained
  • 1 pound shredded pulled pork (from above)
  • Vegetable oil for frying

Instructions

  • To make the pulled pork, rub the pork shoulder with a generous amount of the BBQ rub. I like to use one that has a smoke flavor to get more of that authentic smoked taste. Place the rubbed shoulder in the crock of a 5 to 6-quart slow cooker and pour 1 cup of chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low for 6 to 8 hours or until the meat shreds easily with a fork (about 190°F). Remove from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.
  • Make the sauce by combining the mayo, creole mustard, horseradish, garlic, black pepper, and vinegar in a medium bowl. Mix until well combined. Store the sauce in the refrigerator to allow all the flavors to develop.
  • To make the egg rolls, place about 2 tablespoons of pulled pork in the center of an egg roll wrapper. Top with about 1 1/2 tablespoons of drained collard greens. Roll egg roll up by folding the bottom flap over the filling, then fold in the sides. Roll the wrap up tightly and secure the top by brushing the top flap with a little water and sealing it well. Allow the egg rolls to rest to ensure they are sealed well before frying. Repeat to until all the ingredients have been used.
  • To fry them, heat 3 to 4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil has reached about 350°F, carefully place 3 to 4 egg rolls into the oil. Cook for 2 to 3 minutes, turning occasionally, or until deep golden brown. Work in batches, keeping the cooked rolls in a 250°F oven to keep them warm. Serve warm with the Alabama White BBQ Dipping Sauce.


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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