1.5 – 2 cups your favorite pulled pork
1/4 cup your favorite BBQ sauce (we love a Carolina mustard based BBQ for this recipe)
1-2 cloves garlic
3 cups of mixed greens (kale, spinach, bok choy or collard greens)
1 Tbsp. soy sauce or coconut aminos
1 Tbsp. water
8-10 egg roll wrappers (depending on how big you like them)
1/2 cups shredded carrots
1/2 cup Pickled Red Onions (recipe below)
Canola oil, for frying
Thai sweet red chili dipping sauce
Ingredients for Pickled Onions:
1 medium red onion
1/4 cup sugar
1/4 cup apple cider vinegar
pinch of salt
pinch of pepper
Mix the pulled pork and BBQ sauce together and set to the side for later. Heat a large skillet over medium-high heat and sauté the garlic in oil until fragrant and a little translucent. Add the mixed greens and sauté for 1-2 minutes, or until just tender. Add the soy sauce and water and cook uncovered until the liquid evaporates. Set aside and allow for the greens to cool.
To make the pickled onions, combine all the ingredients in a 3-4-quart saucepan. Press down on the onions with a wooden spoon and add water to barely cover the onions. Bring to a boil, stirring gently until the sugar melts. Lower the heat and simmer for about 10 minutes. Using a slotted spoon, move the onions to bowl. Can be refrigerated for 1 week.
Lay one eggroll wrapper on the counter with a corner facing you. Grab a small bowl of water for brushing and lightly brush a little water on the outer edge of your wrapper to seal as you roll. In the center of the wrapper layer 2 tablespoons pork, 1 tablespoon greens, 1 tablespoon shredded carrots, and 1 tablespoon pickled onions. Fold the bottom corner over the filling, tucking the tip of the corner and gently press the edges to seal. Repeat the process with the remainder of the egg roll wrappers and place them on a wax paper-lined baking sheet. Refrigerate the egg rolls until you are ready to fry them.
Pour the canola oil in a Dutch oven to a depth of 3 inches or a deep fryer and heat the oil to 375°F. Fry the egg rolls in batches for 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve with the thai sweet red chili dipping sauce.