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Grilled Pulled Pork Eggrolls
Tap into bold flavor with Grilled Pulled Pork Eggrolls. Each crispy bite is filled with tender, smoky pork shoulder, layered with rich barbecue flavor. It’s a soulful take on a delicious classic.
5 hr 
Prep 35 min 
Serves 6
Ingredients
- 3lb Boston butt pork shoulder
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 4 cloves minced garlic
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper
- 1 cup coleslaw mix
- 1 cup mozzarella cheese (shredded), optional
- 1/4 cup BBQ sauce
- Vegetable oil for frying
- Wonton wrappers
- Egg wash
Ingredients
- 3lb Boston butt pork shoulder
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 4 cloves minced garlic
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper
- 1 cup coleslaw mix
- 1 cup mozzarella cheese (shredded), optional
- 1/4 cup BBQ sauce
- Vegetable oil for frying
- Wonton wrappers
- Egg wash
Directions
Mix olive oil, mustard, garlic, herbs, and spices into a marinade. Rub all over pork shoulder. Let sit for 1 hour (or refrigerate overnight). Preheat grill to 250 degrees F. Cook pork shoulder on the grill for 2 hours, remove and wrap in aluminum foil then return it to grill. To pull pork, cook to an internal temperature of 145-180 degrees F with a 3-minute rest.
In a bowl add pulled pork, coleslaw mix, 1/4 cup BBQ sauce & toss until evenly combined.
Lay the wonton wrappers diagonally (like a diamond). Sprinkle desired amount of mozzarella cheese and place 2 tbsp of the combined filling in center of each wrapper. Fold bottom corner up over filling, fold sides in, roll tightly. Seal top edge with egg wash then repeat for each wrapper.
Heat vegetable oil to 350 F* in a deep pan. Fry for about 2-4 minutes each side. Drain on paper towels.
Serve warm and enjoy!