Smoked Pulled Pork Egg Roll Wraps

Leftover pulled pork just found its most fun job yet. Smoky pork, melty smoked gouda, and a little BBQ sauce all rolled up in a crispy egg roll wrapper and fried golden. An easy, crowd-pleasing appetizer that comes together fast thanks to pre-made egg roll wraps - no dough-making required.

Why This Recipe Works: Using store-bought egg roll wrappers means all the work goes into the filling, not the wrapping - a real time-saver on a busy night. Cherry Hickory Sweet, Honey Bacon Hog, Bacon Hog, or AP Seasoning all bring their own take on smoky-savory pork, so you can build this with whatever leftover pulled pork you've got on hand. Smoked gouda brings a smoky richness that matches the pork instead of just melting into the background, and a little BBQ sauce inside keeps every bite from tasting dry once it's fried.

What You'll Need Serves 6 (makes about 14-16 egg rolls)

Filling:

• 3 cups smoked pulled pork, seasoned with Holy Smokers Cherry Hickory Sweet, Honey Bacon Hog, Bacon Hog, or Smoked Apple Whiskey Seasoning, warmed and slightly cooled

• 1½ cups smoked gouda cheese, shredded

• 1 cup coleslaw mix (shredded cabbage + extra shredded carrots), for crunch 

• ¼ cup green onions, sliced

• ⅓ cup BBQ sauce

New to smoking your own pulled pork? For the full guide on how to smoke pulled pork, refer to our recipes section on our website at www.holysmokersrubco.com.

Wraps:

• 14-16 pre-made egg roll wrappers

• 1 egg, beaten (for sealing)

• Beef tallow, for frying

• Optional: 5-6 slices of bacon crumbled

Optional Dip:

• Extra BBQ sauce

• Ranch dressing

Equipment:

• Large mixing bowl

• Deep skillet or Dutch oven (for frying)

• Slotted spoon

• Wire rack or paper towels

How to Make Smoked Pulled Pork Egg Roll Wraps

Prep Time: 25 minutes | Cook Time: 15-20 minutes | Servings: 6

1. In a large bowl, combine the pulled pork, smoked gouda, coleslaw mix, green onions, crumbled bacon, and BBQ sauce. Mix until evenly combined.

2. Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about ¼ cup of filling in the lower third of the wrapper.

3. Fold the bottom corner up over the filling, then fold in the side corners. Roll tightly toward the top corner, brushing the top corner with beaten egg to seal.

4. Repeat with the remaining wrappers and filling.

5. Heat beef tallow in a deep skillet or Dutch oven to 350°F.

6. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.

7. Remove with a slotted spoon and drain on a wire rack or paper towels.

8. Serve hot with extra BBQ sauce or ranch for dipping.

Pro Tips from the Pit

• Use leftover pulled pork. This is a great way to repurpose pork from a previous smoke - just make sure it's warmed and not ice cold before mixing.

• Don't overfill the wrappers. A modest, even amount of filling rolls tighter and fries more evenly than an overstuffed one.

• Seal well. A good brush of egg wash on the final corner keeps the filling from leaking out during frying.

• Keep the oil temperature steady. Too hot and the wrapper burns before the filling heats through; too low and they turn greasy instead of crispy.

• Beef tallow adds real flavor. It gives the fried shell a richer, more savory finish than a neutral vegetable oil would.

• Bake instead of fry, if you'd rather. Brush with oil and bake at 425°F for 12-15 minutes, flipping halfway, until golden and crispy.

The Rubs That Make This Recipe

Cherry Hickory Sweet - Sweet cherry wood meets bold hickory smoke for a rub that goes deep on pork. Gluten-free. Made in Effingham, Illinois.

Honey Bacon Hog - Sweet and smoky, built for pork with real bacon flavor baked right in. Gluten-free. Made in Effingham, Illinois.

Bacon Hog - Bold, savory bacon flavor for pork that needs a punch. Gluten-free. Made in Effingham, Illinois.

AP Seasoning - An all-purpose blend built to season anything, anytime. Gluten-free. Made in Effingham, Illinois.

[→ Grab all of these at holysmokersrubco.com

Every Jar Means Something

My wife Mallory and I are pursuing international adoption from Vietnam, and Holy Smokers is how we're funding that journey - one jar at a time. When you make this recipe for your family, you're helping bring ours home too.

Frequently Asked Questions

Q: Can I use leftover pulled pork from another recipe? A: Absolutely. Whatever rub it was smoked with - Cherry Hickory Sweet, Honey Bacon Hog, Bacon Hog, or AP Seasoning - works great here.

Q: Can I make these ahead of time? A: Yes - assemble the egg rolls and refrigerate them, uncooked, for up to a day. Fry fresh right before serving for the best crunch.

Q: Can I freeze these? A: Yes - freeze the assembled, uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adding an extra minute or two to the cook time.

Q: What other ingredients would go well in the filling? A: Diced jalapeños for heat, cream cheese for extra creaminess, or a handful of caramelized onions all work well alongside the pork and gouda.

Q: How do I keep the wrappers from drying out while I work? A: Keep unused wrappers covered with a damp paper towel while you fill and roll the others - they dry out and crack quickly if left uncovered.

Q: How long do leftovers keep? A: Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp.

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• Slow Smoked Pulled Pork BBQ Wraps - Cherry Hickory

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• Want to cover every protein? Grab the Church Pack - all 14 rubs, one order.

Bless Your Tastebuds. 🔥 - Nathan, Holy Smokers Rub Co