Starter & Snack

Pork-Slaw Egg Rolls

Name: Pork-Slaw Egg Rolls
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: 24 servings
Cuisine: Asian
Ingredients: 1/4 cup, plus 2 tablespoons barbeque sauce; Barbeque sauce, for dipping, optional; 1/4 cup black pepper; 1/4 cup celery, diced; 2 (16-ounce) packages egg roll wrappers; 1/4 cup garlic powder; Vegetable oil or peanut oil, for frying; 1 (2 1/2-pound) boneless Boston butt roast or pork shoulder roast; 1 cup salt; 2 tablespoons Paula's Butt Massage seasoning*; 1 (16-ounce) bag tri-color slaw mix; 2 tablespoons sweet pickle relish

15 September 2026

Not yet ratedRate Recipe

Total Time215 Mins

Serves24

Per Serving$0.99

If you want to add more dairy free recipes to your recipe box, Pork-Slaw Egg Rolls might be a recipe you should try. This hor d'oeuvre has 226 calories, 15g of protein, and 5g of fat per serving. This recipe serves 24. For 99 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals.

Dairy Free Asian Chinese Starter & Snack Eggs Pork Pork Shoulder

Method:

1
*Butt Massage is a blend of paprika, garlic and onion powder
2
Preheat oven to 350 degrees F.
3
Line a roasting pan with heavy-duty aluminum foil.
4
Place roast in pan. Rub seasoning mixture over roast. Cover tightly with heavy-duty aluminum foil and bake for 3 hours, or until tender.
5
Let roast cool to touch and shred the meat with a fork. In a large bowl, combine 2 1/2 cups of the shredded pork (reserve any leftover meat for another use), slaw mix, celery, and pickle relish. In a small bowl, combine barbeque sauce and House Seasoning.
6
Pour over pork mixture, tossing gently to coat.
7
Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush corners with water. Spoon 1/3 cup of pork filling in center of each egg roll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. The end result should look like an envelope.
8
In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches.
9
Heat the oil to 350 degrees F.
10
Fry egg rolls, in batches for about 2 minutes or until golden brown.
11
Drain on paper towels.
12
Serve with barbeque sauce.
13
*Butt Massage is a blend of paprika, garlic and onion powder
14
Preheat oven to 350 degrees F.
15
Line a roasting pan with heavy-duty aluminum foil.
16
Place roast in pan. Rub seasoning mixture over roast. Cover tightly with heavy-duty aluminum foil and bake for 3 hours, or until tender.
17
Let roast cool to touch and shred the meat with a fork. In a large bowl, combine 2 1/2 cups of the shredded pork (reserve any leftover meat for another use), slaw mix, celery, and pickle relish. In a small bowl, combine barbeque sauce and House Seasoning.
18
Pour over pork mixture, tossing gently to coat.
19
Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush corners with water. Spoon 1/3 cup of pork filling in center of each egg roll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. The end result should look like an envelope.
20
In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches.
21
Heat the oil to 350 degrees F.
22
Fry egg rolls, in batches for about 2 minutes or until golden brown.
23
Drain on paper towels.
24
Serve with barbeque sauce.
25
Mix ingredients together and store in an airtight container for up to 6 months.
26
Mix ingredients together and store in an airtight container for up to 6 months.