Seven ingredients and thirty-five minutes for twelve rolls.
Nothing in the filling needs cooking. It is mixed, rolled and fried, and the whole thing takes three to four minutes a batch.
Why This Recipe Works
- Thick barbecue sauce binds the filling without making the wrapper wet.
- Sealing the edges with water is what stops a roll bursting in the oil.
- Oil held at 350 degrees blisters the wrapper before the filling overheats.
- Frying in batches keeps the oil temperature from dropping.
- A brief stand lets the filling settle so it does not run when cut.
Ingredient Notes
- Fully cooked pulled pork shoulder
- Two cups. The meat is pork — the title says only BBQ.
- Sweet corn kernels
- Three quarters of a cup. These are the pale pieces visible in the cut filling, not coleslaw.
- Shredded sharp cheddar
- One cup. A component the title never names and clearly there in the cut face.
- Thick barbecue sauce
- Half a cup in the filling, plus extra for dipping. Thick matters — a thin sauce soaks the wrapper from inside.
How to Make It
The filling mixed cold
Mix the cooked pulled pork with barbecue sauce, cheddar, corn, and coriander.
Rolled tightly, edges sealed with water
Place the filling on the egg roll wrappers and roll tightly, sealing the edges with water.
Oil to 350°F
Heat frying oil to 350°F.
Fried in batches, three to four minutes
Fry in batches until blistered and deep golden, 3 to 4 minutes per batch.
Drained and rested briefly
Drain and let stand briefly before serving.
Extra barbecue sauce alongside
Serve with extra barbecue sauce; if using refrigerated leftover pulled pork, heat the filling to 165°F.
What Goes Into One Roll
The filling is pulled pork, and the pale pieces are corn rather than slaw. Everything below is per roll, and the striking thing is that NONE of it is cooked at this stage - the fryer is only there for the wrapper.
What goes into one egg roll
An egg roll wrapper, sealed with WATER
One of 12, rolled TIGHTLY with the EDGES SEALED WITH WATER. The seal is the load-bearing part of this step. An unsealed edge opens in the oil, and a roll that opens in a fryer empties its filling into 350F fat - which is both the end of that roll and a genuine hazard.
About 1/6 cup of pulled PORK
2 cups of FULLY COOKED PULLED PORK SHOULDER across the twelve. The meat is pork - the title says only BBQ. Fully cooked is the operative phrase: nothing here is raw, which is why the safety advice is about reheating rather than a cooking temperature.
Its share of THICK barbecue sauce
1/2 cup across the twelve. THICK is specified for a structural reason - the sauce has to bind a loose shredded filling without wetting the wrapper it is wrapped in. A thin barbecue sauce soaks through from the inside and the roll goes soft before it reaches the oil.
Cheddar and sweet CORN
1 cup of shredded sharp cheddar and 3/4 cup of SWEET CORN KERNELS. The cheese is a visible component the title never names, and the pale pieces are corn, not coleslaw. Corn holds its shape in a fryer where shredded cabbage would collapse and weep.
Coriander, mixed in rather than scattered
2 tbsp, mixed into the filling at step 1. It goes in cold with everything else, which is why the herb appears through the cut face rather than only on the platter.
Fried IN BATCHES at 350F for 3 TO 4 MINUTES until BLISTERED AND DEEP GOLDEN. Batches keep the oil temperature up - a dozen cold rolls dropped at once pulls it down and the wrappers absorb fat instead of crisping. Then DRAINED AND LEFT TO STAND BRIEFLY, which lets a molten filling settle so it does not run when cut. Extra barbecue sauce goes into a bowl alongside. And if the pork came from the fridge rather than fresh, the filling is heated to 165F before any of this.
Success Tips
- Seal every edge properly with water; a gap lets oil into the filling.
- Fry in batches so the oil stays near 350 degrees.
- Let them stand a moment before cutting or the filling runs.
Serving Ideas
Twelve rolls on a platter, wrappers blistered and deep golden, cut to show the pulled pork in dark barbecue sauce with melted cheddar and sweet corn, scattered with coriander and served with a bowl of extra barbecue sauce.
Frequently Asked Questions
What meat is in these?
Pulled pork shoulder, fully cooked. The title says only BBQ, so the recipe names the meat.
Can I use leftover pulled pork from the fridge?
Yes, but heat the filling to 165 degrees Fahrenheit before rolling if the pork has been refrigerated.
Why does the oil temperature matter?
At 350 degrees the wrapper blisters in three to four minutes. Cooler and it drinks oil; hotter and it darkens before the filling is hot.
