Recipe of the Week: BBQ Pulled Pork Egg Rolls

Ingredients:

  • 2 teaspoons avocado oil (or canola)
  • 3 cups pulled pork
  • 1/2 cup diced red onion
  • 1 jalapeño, diced (seeds removed if you want it less spicy)
  • 1/2 cup BBQ sauce
  • 10 – 12 egg roll wrappers
  • 1 egg, beaten
  • oil for frying

Instructions:

  1. Heat avocado oil in a skillet over medium heat. Add in pulled pork, red onion and jalapeño. Cook just until pork is warmed through and red onion and jalapeño have softened, about 5 minutes. Stir in BBQ sauce.
  2. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
  3. Heat 1/2 inch of oil in a skillet to 350 degrees. Fry egg rolls, in batches if necessary so you don’t crowd the pan, until golden brown, about 3 minutes.
  4. Transfer to a paper towel lined plate, sprinkle with salt. Repeat until all egg rolls are fried.
  5. Serve with extra BBQ sauce for dipping.

Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls

Ingredients:

Mac ‘n Cheese Rolls

  • 1 box Annie’s Homegrown Shells & White Cheddar Mac ‘n Cheese
  • 3 tablespoons Frank’s Red Hot sauce
  • 2 tablespoon butter, unsalted
  • 1 tablespoon milk
  • 1/4 cup bacon, crumbled
  • 2 teaspoons cornstarch
  • 1/4 cup blue cheese, crumbled
  • 1-2 tablespoons fresh parsley, chopped
  • 1 package egg roll wrappers
  • 1 egg, scrambled
  • oil, to fry

Sauces

  • blue cheese dressing
  • 1/2 cup sour cream
  • 2 tablespoons Frank’s Red Hot
  • 1 lime

Instructions:

Mac ‘n Cheese Rolls

  1. Make boxed Annie’s Shells & White Cheddar per instructions (boil water, cook pasta, drain).
  2. Instead of box instructions for adding milk and butter, add the milk, butter, Frank’s and bacon listed in this recipe.
  3. Add cornstarch and mix well.
  4. Allow mixture to cool completely. I placed in refrigerator for about 20-30 minutes.
  5. Heat oil to 350 F.
  6. When pasta mix has cooled, mix in blue cheese crumbles and parsley.
  7. Add a heaping tablespoon of mixture in center of egg roll wrapper and fold.
  8. Seal the last fold with egg wash and close roll well.
  9. Fry until golden. Remove to drain and cool to handle.

Sauces

  1. Mix Frank’s with sour cream and a simple squeeze of the lime well.

Finish Rolls

  1. Top fried rolls with blue cheese dressing and buffalo sauce.