Fusion....and these are tastey!

[DATsBBQ]

Made these last night, and the Mrs Loved them.

BBQ meets Asian cuisine.

Y'all need to have on hand:

1 lb Pulled Pork

1 pack Egg Roll wrappers (15 to a package)

1 small bag Cole Slaw mix
1/2 red onion, sliced and chopped

Slaw Dressing:
1/3 cup Mayo
1 TS sugar (I used one packet of Spenda)
1 - 2 TS Apple Cider Vinegar
1 tsp Celery Salt
2 tsp Garlic Powder
Pinch of Chinese 5 spice powder
Fresh ground black pepper (I used about a tablespoon)

1 egg, well beaten with teaspoon of water

Method:
Combine the stuff to make the dressing for the slaw, or use your own. Add the slaw mix and onion and refrigerate for several hours for flavors to meld.

When ready, drain liquid from slaw (otherwise the egg roll wrappers will get screwed up). Add Pulled Pork to slaw and mix thoroughly.

Place 1/15 (divide mixture into fourths and use slightly less than a 1/4 of that if your not good at eyeballing). Fold up bottom corner of egg roll wrapper the the left and right. Apply egg wash to unrolled area and roll up. Repeat another 14 times.

Heat oil to 350* (I use a deep fat fryer but could be done in a tall pot but don't fill the pot past 1/2 with oil lest you like grease fires). Fry until golden brown.

Serve warm. A fusion of the traditional PP sammy with the Asian flavor of egg rolls. Don't know how many calories but less than 16 carbs each.

You want the slaw to be much dryer than you would serve it as a side. Wet slaw makes for "blisters" on the wrapper skin at best and a burst at worst (not good all around)

[dub']

Aw man that DOES sound good......

[Gator]

Thanks deputy, I added it to my "to do" list.

[SteerCrazy]

looks good Dats. I saw that Guy's Big bite show, he did something like that. They looked real tasty

[DATsBBQ]

I suppose there's nothing new under the sun. Wife wanted Chinese food on Saturday and whilst looking the cookbook for egg rolls it struck me to forgo the bean sprouts and cabbage and sub coleslaw. The "book" recipe called for a 2# boneless butt, quartered then braised for 3 hours or so. Figured a pound of PP would work just as well if not better.

The recipe for the dressing came off the slaw package, I added the onions just cause I always put onions in my slaw. Red adds a nice color, but I think any onion would work.

I bet a soy based bbq sauce would make a good dipping sauce.

[Papa Tom]

Thanks Depity. My wife likes Chinese food but not so much here but I do like egg rolls and PP should work great.

[DATsBBQ]

You don't want much dressing on the slaw, otherwise it make the egg rolls blister. Drain the slaw, better yet squeeze in paper towels. Blister too much and they fill with oil. Not good eats.

[Allie]

Thanks for the tip! I mentioned it to Les while he was eating and he's interested in trying. First I have another experiment in mind so it might have to wait for the next big cook. lol

[bowhnter]

I need to try this!