These BBQ Pulled Pork Egg Rolls, often called Redneck Egg Rolls, are packed with smoky, savory flavor and are an excellent way to use up leftover pulled pork from a Boston butt. The wrappers are filled with pulled pork, crisp veggies, and tangy BBQ sauce, then fried until golden and crispy in about 30 minutes.
These egg rolls are surprisingly addictive — they turned out even better than I expected. They work wonderfully as an appetizer for gatherings or as a satisfying main when paired with a simple side salad.
We made a smoked Boston butt recently and had plenty of leftover pork; this is my top pick for leftover pulled pork. If you enjoy crunchy, fried bites with big flavor, these egg rolls hit the spot.
Why You’ll Love This Recipe:
- Crispy fried wrappers combined with smoky pulled pork create bold, comforting flavors.
- Quick and easy to prepare — ready in about 30 minutes.
- A great way to transform leftover pulled pork into something new and delicious.
- Works well as a crowd-pleasing appetizer or a filling meal.
Ingredients:
Leftover pulled pork — from a smoked pork butt or other prepared pulled pork. If you don’t have pork, see substitutions below.
Veggie filling — bagged tricolor coleslaw (no dressing) for crunch; small amounts of red onion and jalapeño add flavor and a touch of heat.
BBQ sauce — use a thicker, original-style BBQ sauce rather than a thin vinegar-based sauce so the filling stays moist but not runny.
Egg roll wrappers — store-bought wrappers crisp up nicely and hold together well.
Vegetable oil — for frying, choose a neutral oil with a high smoke point.
Also: a cornstarch slurry (1 tsp cornstarch + 3 tbsp water) to seal the wrappers.
Substitutions and Variations:
If you don’t have pulled pork, pulled rotisserie chicken works well — shred it into small pieces to mimic the texture. You can also pick up prepared pulled pork from a local BBQ shop.
If you prefer milder flavors, omit the jalapeño. Add shredded cheese to the filling for a cheesier option, or swap coleslaw for shredded cabbage and carrots if needed.
Serve with your favorite dip — ranch, avocado cream sauce, or chipotle mayo all pair nicely.
How to Make BBQ Pulled Pork Egg Rolls:
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ cup diced red onion and 1 diced jalapeño (seeds removed if desired). Season with ½ tsp salt and 1/8 tsp black pepper and cook 3–4 minutes, stirring, until softened.
Step 2: Add 2 cups bagged tricolor coleslaw (no dressing), stir, and cover for about 3 minutes to soften. Stir in 2½ cups pulled pork and break up any large pieces with a wooden spoon.
Step 3: Pour in ½ cup BBQ sauce, reduce heat to low, and simmer a few minutes to combine. Remove from heat and transfer filling to a bowl to cool slightly.
Step 4: Whisk 1 teaspoon cornstarch with 3 tablespoons water until smooth to make the slurry for sealing the wrappers.
Step 5: Place an egg roll wrapper in a diamond orientation. Spoon a few tablespoons of the pork mixture into the center of each wrapper.
Step 6: Fold the bottom point up over the filling, fold in both sides, brush the top edge with the cornstarch slurry, and roll to seal, forming a neat package.
Step 7: Heat about ¾ cup vegetable oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the egg rolls and fry until golden, about 1 minute per side, flipping once. Drain on paper towels or a rack.
Step 8: Serve hot with ranch or your preferred dip. Enjoy!
Expert Tips:
- Don’t overfill the wrappers. This recipe yields about 8–10 egg rolls depending on how much filling you use per wrapper.
- Make sure the oil is very hot before frying — test with a small scrap of wrapper to ensure a strong sizzle but not violent popping.
- Egg rolls cook quickly, roughly 1 minute per side; watch them closely to avoid over-browning.
- A stainless skillet heats evenly and works well for frying these egg rolls.
Recipe FAQs:
To maintain moisture during cooking, spritz pork with apple cider vinegar or apple juice. After cooking, toss the pulled pork with a bit of BBQ sauce or a splash of chicken stock to keep it juicy.
Leftover pulled pork is versatile: use it in these egg rolls, in sandwiches, tacos, quesadillas, or mixed into mac and cheese for a smoky twist.
More Appetizers You’ll Love:
Elote Dip (Mexican Street Corn Dip)-
Crack Pretzels
-
Bacon Cream Cheese Crescent Rolls
-
Mini Stuffed Sweet Peppers with Cream Cheese
If you make this Pulled Pork Egg Roll recipe or any other from the site, please leave a star rating and a comment to share how it turned out — I love hearing from you!
Recipe
BBQ Pulled Pork Egg Rolls (Redneck Egg Rolls)
- Author: Tara Smithson
- Total Time: 30 minutes
- Yield: 10 egg rolls
Description
These BBQ Pulled Pork Egg Rolls are stuffed with smoky pulled pork, crisp coleslaw, red onion, and jalapeño, coated in savory BBQ sauce, then fried until golden for a crunchy, flavor-packed bite.
Ingredients
- 1 tablespoon olive oil
- ½ cup red onion, diced small
- 1 jalapeño, seeds and membranes removed, diced small
- ½ teaspoon salt + ⅛ teaspoon black pepper
- 2 cups bagged tricolor coleslaw (coleslaw only, no dressing)
- 2½ cups pulled pork
- ½ cup BBQ sauce (original style, not vinegar based)
- 10 egg roll wrappers
- ¾ cup vegetable oil
- Optional: ½ cup ranch dressing for serving
For cornstarch slurry: 1 teaspoon cornstarch + 3 tablespoons water
Instructions
- Add olive oil to a large skillet over medium heat. Once hot, add red onion and jalapeño, season with salt and pepper, and cook 3–4 minutes until softened.
- Stir in coleslaw and cover for 3 minutes to soften. Add pulled pork and break up the meat.
- Stir in BBQ sauce, simmer briefly on low, then remove from heat and transfer to a bowl.
- Whisk cornstarch and water together until smooth.
- Place an egg roll wrapper in a diamond orientation and spoon a few tablespoons of filling into the center.
- Fold the bottom point up, fold in the sides, brush the top edge with the cornstarch slurry, and roll to seal.
- Heat vegetable oil in a large skillet over medium-high heat. Fry egg rolls until golden, about 1 minute per side. Drain on paper towels or a rack.
- Serve hot with ranch or your favorite dipping sauce. Enjoy!
Equipment
skillet, knife
Notes
- Don’t overfill the wrappers; this batch makes roughly 8–10 egg rolls depending on portion size.
- Ensure the oil is hot before frying so the wrappers crisp quickly without absorbing excess oil.
- Watch closely while frying — they brown fast, about 1 minute per side.
- A stainless skillet provides even heat for frying.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: appetizer
- Method: stovetop
- Cuisine: Southern