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BBQ Supper Egg Rolls

Make egg rolls with your leftovers from a BBQ supper!
Prep Time 20 mins
Course Appetizer, Main Course
Cuisine American, Asian, Southern
Servings 8


  • 2 cups cooked shredded or pulled pork
  • 2 cups prepared cole slaw or shredded salad I used a packaged bag salad with kale shreds and brussels sprouts
  • 3 ears corn cut from the cob
  • 1 cup BBQ sauce
  • 8-10 large eggroll wrappers
  • water
  • salt


  • Working with 2-3 wrappers at a time, place a smear of sauce down the center on the diagonal. Top with about 1/4 cup meat, some corn and salad. Wet edges of wrapper with water using your fingertip or a small brush. Fold in sides, then bottom to enclose filling. Roll up from bottom to finish roll and seal edges with more water if necessary.
  • Place rolls on a silpat or piece of parchment or wax paper. Can be covered and refrigerated at this point for several hours. Be careful, wrappers are sticky
  • Heat peanut or vegetable oil to about 375. Fry eggrolls 2-3 minutes or until crisp and golden. Sprinkle with salt. Keep warm in a 200 degree oven until serving Serve with BBQ sauce for dipping
  • Note: you can also bake these rolls if you prefer. Spray the rolls liberally with olive oil spray and bake for 10 minutes at 400. Turn rolls over, spray again and continue baking 10 more minutes or until rolls are golden and crisp
Keyword appetizer, BBQ, egg rolls, leftovers, Southern egg rolls