BBQ Eggrolls may sound peculiar, but they are surprisingly delicious!
- Carbohydrate 17.6420677155172 g
- Cholesterol 193.213668103448 mg
- Fat 36.2324842672414 g
- Fiber 0.255258613927611 g
- Protein 24.6912276293103 g
- Saturated Fat 8.23496112068966 g
- Serving Size 1 1 appetizer (160g)
- Sodium 482.691392241379 mg
- Sugar 17.3868091015896 g
- Trans Fat 2.15813656896551 g
- Calories 499 calories
Step-by-step
- Mix the pork, sauce and BBQ rub together.
- Place egg roll wrapper on counter diagonally so one corner points towards you.
- Place 1/4 cup of the pork mix and 1 stick of cheese in the center lower third as pictured.
- Moisten top corner with the egg wash.
- Roll bottom of egg roll wrapper over the mixture as pictured. Fold the two side corners inwards. Roll upwards to the top corner. Repeat with other 3 wrappers.
- Place in 350f oil and deep fry until golden, about 2-4 minutes.
- Remove to a raised rack and keep warm while repeating with the others.
Operating with a standard countertop deep fryer requires strict oil management to prevent temperature drops when cold ingredients hit the pot. Maintaining the oil at a steady 350 degrees Fahrenheit ensures the wheat wrapper dehydrates and blisters rapidly into a shattering crust rather than absorbing grease and turning rubbery. Chopping the smoked pork finely instead of pulling it long eliminates stringy pockets that can tear the delicate outer dough during rolling.
Achieving the correct internal moisture balance relies on mixing the sweet BBQ sauce and dry rub directly into the meat before portioning. If the mixture remains too wet, internal steam will fracture the wrapper from the inside during frying; if it is too dry, the filling loses its cohesive binder. Placing a strict quarter-cup of the blended pork alongside a three-inch stick of mozzarella ensures uniform heat penetration across the entire cylinder within the two to four minute cooking window.
Wrapping tightly requires sealing the final corner with an even application of egg wash to lock out oil infiltration. Rolling the base over the filling, tucking the side flanges inward firmly, and finishing the cylinder creates a tight package that prevents the cheese from leaking into the fry oil. Resting the finished rolls on a wire cooling rack rather than paper towels preserves bottom-crust crispness by allowing steam to escape freely.
Dietary modifications can easily accommodate different preferences without altering structural integrity. Substituting the mozzarella with a well-drained vinegar-based slaw yields a lighter texture, provided the vegetable-to-meat ratio shifts to seventy percent greens and thirty percent pork. This adjustment keeps excess moisture at bay, preventing the internal steam pressure that ruins a crisp wrapper.
