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Pork Egg Rolls in a plate

Pulled Pork Egg Rolls

Each piece of this flavorful and easy Pulled Pork Egg Rolls screams comfort food whether it's deep-fried or air-fried. A convenient food that can be served as a crowd-pleasing appetizer or as a main dish. The best part about it is that it’s a super sustainable recipe using leftover ingredients that are already in your fridge!
Course Appetizers, Main
Cuisine Asian
Keyword egg rolls, pork egg rolls, pulled pork
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 15 - 18 rolls
Calories 80kcal
Author Imma


  • 2-3 cups (450g-675g) prepared pulled pork
  • ½ cup (142.5g) Kroger Private Selection Kansas City Barbecue Sauce
  • 1 package egg roll wrappers
  • 2 cups more coleslaw (recipe HERE )
  • flour paste (see notes)
  • Simple Truth Ranch Dressing, for dipping


  • Place pork in a medium saucepan over medium-heat. Then add enough water to moistened the shredded pork. Let it cook slightly - about 2-3 minutes or until warm through.
  • Remove and place in a medium bowl and let it cool.
  • In a large bowl, add pork and barbecue sauce, add sauce to your liking. Set aside
  • Place tortilla or 2 spring roll wrappers on a chopping board or work surface, followed by 2 tablespoons of the pork mixture in the center of each spring roll. Then add about 1-2 tablespoons of coleslaw on top of it.
  • Roll the spring roll around the filling, folding the edges inward. And begin to roll with the end nearest to you. Brush the edges with flour paste before the final roll to keep the rolls sealed. Set aside.
  • Heat up a medium skillet or cast iron with oil up to 2 inches on medium-high heat at 350 degrees F or until hot but not smoking.
  • Gently drop the spring roll in the frying pan and fry in batches, turning once, until golden brown, about 3-5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in soggy rolls).
  • Using a slotted spoon, remove the egg rolls and place them on paper towels.
  • If using an air fryer, brush with canola oil, then bake at 400 degrees F or about 18-20 minutes until golden brown turning once.
  • Serve warm or at room temperature with Simple Truth Ranch Dressing.


  1. To securely seal the edges of these egg rolls, mix 1 part flour with 1 part of water ( 1/2 cup flour and 1/2 cup water) until it has a thick glue-like consistency. Use your finger to spread a little bit of the flour paste along the edges of the rolls.
  2. You can make these egg rolls ahead of time either uncooked or cooked. For cooked egg rolls, let them cool first for 1-2 hours before freezing. And when you're ready to serve them, just follow the instructions in cooking uncooked frozen egg rolls or reheat them (without thawing) using medium-low heat.
  3. Nutrition calculated without using oil for frying.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.


Serving: 1egg roll | Calories: 80kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 293mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg