is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Got Leftover Pork? Try These Pulled Pork Egg Rolls

Share on:
pulled pork egg rolls

Leftovers Never Tasted So Good

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from “58limited” adapted for publication by Steve Nelson.

EDITOR’S NOTE: Skip the mess and lingering odor of deep frying indoors and utilize our grill frying technique found here


Pulled Pork Egg Rolls Recipe

pulled pork egg rolls
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.22 from 23 votes
Who hasn’t enjoyed a well-made pulled pork sandwich and then had some leftovers? Or ordered delicious fried egg rolls in an Asian restaurant? It begs the question: what if we combined the two? Genius! This recipe utilizes some of that leftover pulled pork along with a high-flavor Southwestern style filling to really bring the heat to spicy, savory egg rolls!
Serve with. Tsingtao beer

Main Course
difficulty scale


Servings: 5 servings


Prep Time: 45 minutes
Cook Time: 30 minutes


  • 2-3 pounds pulled smoked pork utilizing a savory style rub like Salt Lick’s Original Dry Rub
  • 2 poblano peppers
  • 2 jalapeno peppers, or serranos for more heat
  • 1 carrot
  • 1/2 large leek
  • 1/3 small head of cabbage
  • 4 ounces Asian Chili Garlic sauce like Huy Fong or sambal oelek
  • 1 package pastry style egg roll wrappers (20-25 each)
  • 2 tablespoons oil, for sauté
  • 2 quarts vegetable or peanut oil, for frying
  • 1 1/4 cups Asian BBQ Sauce, for dipping
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Chop the leftover pulled pork to a fine consistency, similar to ground.
  • Roast the peppers over an open flame or under the broiler until charred all over. Steam them for about 15 minutes by placing them in a closed container. Once softened, remove the outer skin from each one, remove the cores and seeds, then dice fine.
  • Chop off the stalky end of the leek, cut in quarters lengthwise and soak in water to remove any dirt between layers. Once rinsed, dice fine and add to the peppers.
  • Julienne the carrots and cabbage and add to the mix. Add the chili sauce, and toss to combine, making sure everything has an even coating.
  • Cook. Heat the oil in a medium saucepan over medium-low heat. Add the stuffing mixture, stir, and sweat the mixture for about 8 to 10 minutes, avoiding overcooking. Allow to cool in the pan.
  • Roll. Create a working area on your counter with your stuffing mixture, your wrappers and a small bowl of water. Place an individual wrapper on a small plate with one of the pointed ends oriented toward you. Take about 1-1/2 tablespoons of the mixture and place it at the lower third of the pointed end closest to you.
  • Lift the pointed corner of the wrapper closet to you pulling it up and over the top of the mixture. Next, fold each east-west corner over the top of the section you just rolled. Use a little water on your finger to glue down the edges. Finally, roll the log you have created toward the pointed end furthest from you. Moisten the final flap with a little water, the wrapper should seal itself. If it doesn’t, use a little more water to do so. You should have enough mixture to yield about 20 egg rolls.
  • Fry. In a deep pan or a fryer, add the frying oil so it’s a couple inches deep. Preheat to 350°F (176.7°C). Fry 2-3 egg rolls at a time for about 4-5 minutes or until golden brown. If frying in a pan, turn them over until each side has browned. Drain each roll on some paper towels and allow to cool a bit.
  • Serve. Serve warm with the Asian BBQ sauce for dipping.

Related articles

Published On: 9/6/2019 Last Modified: 6/20/2024

Share on:


High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click to comment or ask a question...


These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.