Crock Pot Pulled Pork Egg Rolls

Welcome back! Here it is, our last dinner out of our one pork shoulder!! If you don’t know what in the world I am talking about, please visit the original recipe for crock pot pulled pork. I will be showing you how to make these delicious crock pot pulled pork egg rolls. They are very simple but take a little while to prepare. Make sure you allow yourself a few hours ahead of time for these yummy egg rolls!

Crock Pot Pulled Pork Egg Rolls

Ingredients

1/4 Pound                     Pulled Pork

1/2                                Head of Green Cabbage, sliced thinly

2 each                           Garlic cloves, mined

1/4 Cup                        Carrot, shredded

1/2 tsp                          Fresh Ginger, minced

2 Tbls                           Soy Sauce

2 tsp                             Peanut Butter

1/4 tsp                          Sesame Oil

1 tsp                             Michiu Wine (or rice wine, or any dry white wine)

1 tsp                             Black Soy Sauce

1 Tbls                           Vegetable Oil

Salt and Pepper to taste

Egg Roll Wrappers

Directions

In a wok or pan on medium heat add the vegetable oil allowing to get hot and add the ginger and garlic. Saute just until fragrant and add the cabbage and carrot to the wok. Toss to coat in the oil. Now, we are going to steam the veggie mixture. Add about 1/4 cup of water to the pan and cover. Allow veggies to steam like this until tender, soft and wilted around 20-30 minutes. Check every few minutes to make sure there is still water in the bottom of the pan and mix veggies as well. If you need to add more water, add some you do not want the pan to get dry. The cabbage should look like this when ready:

Crock Pot Pulled Pork Egg Rolls

While the veggies are steaming mix the sauce. You want to mix all of the remaining (except the pork and egg roll wrappers) ingredients together in a cup or bowl.

Crock Pot Pulled Pork Egg Rolls

Add the sauce to the pan when the veggies are done cooking. Cook out any excess water and mix thoroughly to combine. When veg is evenly coated place a mesh colander over a bowl to allow the veggies to strain any liquid off.

Crock Pot Pulled Pork Egg Rolls

Place this into the fridge for at least an hour or until ingredients are cool to the touch. You will get about 1/2 cup of liquid that drains off, just throw this away. Now, you are ready to roll the egg rolls! You will need to make a flour “paste” Just combine equal parts of flour and water to form a paste to close the egg rolls, you don’t need too much! You will need to get a station prepared so it is easiest. It will look like this:

Crock Pot Pulled Pork Egg Rolls

Here is a tutorial I made for you to roll the egg rolls:

Crock Pot Pulled Pork Egg Rolls

While you are rolling them, get a pan over medium heat on the stove. Add enough vegetable oil to cover about 2 inches up the side of the pan. When your egg rolls are rolled and the oil is hot, place them one by one into the oil. They fry up very fast so keep your eye on them!

Crock Pot Pulled Pork Egg Rolls

These really take about 2-3 minutes and they are done. Make sure you turn them over about half way through cooking so they are golden brown on all sides. When they are done cooking place on a cooling rack over a pan to let the excess oil drip off.

Crock Pot Pulled Pork Egg Rolls

And that’s it! I served sweet and sour sauce and hot mustard to dip these in! We had these for a meal with some fried rice, but they would be great appetizers at a party or just as a snack! I hope you enjoyed, if you have any questions don’t hesitate to as, thanks for reading! sillysig

Crock Pot Pulled Pork Egg Rolls
Author: Dana @ ThisSillyGirlsLife.com
Prep time:
Cook time:
Total time:
I served sweet and sour sauce and hot mustard to dip these in! We had these for a meal with some fried rice, but they would be great appetizers at a party or just as a snack!
Ingredients
  • 1/4 Pound Pulled Pork
  • 1/2 Head of Green Cabbage, sliced thinly
  • 2 each Garlic cloves, mined
  • 1/4 Cup Carrot, shredded
  • 1/2 tsp Fresh Ginger, minced
  • 2 Tbls Soy Sauce
  • 2 tsp Peanut Butter
  • 1/4 tsp Sesame Oil
  • 1 tsp Michiu Wine (or rice wine, or any dry white wine)
  • 1 tsp Black Soy Sauce
  • 1 Tbls Vegetable Oil
  • Salt and Pepper to taste
  • Egg Roll Wrappers
Instructions
  1. In a wok or pan on medium heat add the vegetable oil allowing to get hot and add the ginger and garlic. Saute just until fragrant and add the cabbage and carrot to the wok. Toss to coat in the oil.
  2. Now, we are going to steam the veggie mixture. Add about 1/4 cup of water to the pan and cover. Allow veggies to steam like this until tender, soft and wilted around 20-30 minutes. Check every few minutes to make sure there is still water in the bottom of the pan and mix veggies as well. If you need to add more water, add some you do not want the pan to get dry.
  3. While the veggies are steaming mix the sauce. You want to mix all of the remaining (except the pork and egg roll wrappers) ingredients together in a cup or bowl.
  4. Add the sauce to the pan when the veggies are done cooking. Cook out any excess water and mix thoroughly to combine. When veg is evenly coated place a mesh colander over a bowl to allow the veggies to strain any liquid off.
  5. Place this into the fridge for at least an hour or until ingredients are cool to the touch. You will get about 1/2 cup of liquid that drains off, just throw this away.
  6. Now, you are ready to roll the egg rolls! You will need to make a flour “paste” Just combine equal parts of flour and water to form a paste to close the egg rolls, you don’t need too much!
  7. You will need to get a station prepared so it is easiest.
  8. Check my blog post for this recipe to see how to roll egg rolls.
  9. While you are rolling them, get a pan over medium heat on the stove. Add enough vegetable oil to cover about 2 inches up the side of the pan.
  10. When your egg rolls are rolled and the oil is hot, place them one by one into the oil. They fry up very fast so keep your eye on them!
  11. These really take about 2-3 minutes and they are done.
  12. Make sure you turn them over about half way through cooking so they are golden brown on all sides. When they are done cooking place on a cooling rack over a pan to let the excess oil drip off.
  13. Enjoy!

** This post will be linking up at these Linky Parties: Setting For Four: It’s Party Time, Sunday Showcase Party: Under the Table and Dreaming, Nifty Thrifty Tuesday, Tutorials and Tips: Home Stories A to Z, I’m Joining Kara for Look What I Made, I Gotta Create!: Wildly Original, Handy Man, Crafty Woman: Wicked Awesome Wednesday, Fine Craft Guild: Time For A Party!, Hungry Little Girl: Wednesday Extravaganza, The Shabby Creek Cottage: Transformation Thursday, Beyond the Picket Fence: Under $100 Linky Party, From My Front Porch to Yours: Treasure Hunt Thursday, 4 Little Fergusons: Weekend Potluck, House of Rose: Inspire Me Please Weekend Blog Hop, Serenity Now: Weekend Bloggy Reading, Tidy Mom: I’m Lovin’ It, French Country Cottage: Feathered Nest Friday, See Vanessa Craft: Do Something Crafty, Whipper Berry: Friday Flair, Funky Junk Interiors: Saturday Night Special,

More the Merrier Monday504 Main

…to see the other linky parties I link to or to see all my blog party buttons please click here!**

 


Pin It
**I love reading each and every one of your comments! Unfortunately, due to Google's updated policies I will have to limit the number of my replies. So, thank you so much for visiting my little blog, it means so much! If you have a direct question I will answer it or if I can give you any added benefit by my reply I will! Also, if a comment is not within Google's policy I will either have to edit it's content or delete it. I'm so sorry but believe me this will benefit all of us!**

34 thoughts on “Crock Pot Pulled Pork Egg Rolls

  1. Dana, you have done it again! :) Pinned & put on the menu for June! As one of the co-hosts from the My Favorite Posts Weekend SHOW OFF Party! I wanted to personally thank you for linking up with us. Also, I’m hosting a Facebook like party on my blog where you can link up and increase your Facebook likes! I’d love it if you joined in too! It’s here: http://anyonitanibbles.blogspot.co.uk/2013/05/skinny-apple-cherry-ombre-smoothie.html
    Anyonita recently posted..Liebster Award + Double Link Parties!!My Profile

  2. Look awesome. I am not a cabbage eater…is there anything you would recommend as a substitute for it? Also, have you ever tried them baked? Thanks for sharing this awesome looking recipe

    • Thanks so much Kathy! You could definitely substitute the cabbage for more carrots, bell peppers, onions, celery, all of them or a combination would work. Just make sure they are still cut thinly, cook everything the same way and you’re good to go!

  3. These are so good!!!! I sauté some sweet onion with the ginger and garlic (love the onion flavor) The only problem I have is I can never fold the egg rolls right-they always come out deformed lol but my husband loves them. Sometimes we eat half the peanut butter cabbage mixture before it can get into the wrappers!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge