BBQ Pulled Pork Egg Rolls and Sweet Tea Pear Sake Tinis

I am a huge fan of putting anything and everything into egg roll wrappers or wontons. I remember seeing a recipe for BBQ pulled pork egg rolls and decided to give it a try. This is one of the easiest things you can make with your left overs!

Just add your pulled pork and coleslaw to your egg roll wrapper, moisten edges with water and fold. Most egg roll wrapper packaging comes with folding instructions on the back if you are unsure how to fold them. Heat oil in deep fryer or pot to 350 degrees and fry egg rolls until golden brown. This only takes about 2 minutes. Once egg rolls are done, drain on paper towel and serve with extra BBQ sauce on the side.

These egg rolls are a perfect appetizer so I wanted to make a cocktail to go along with them. BBQ makes me think of the south and nothing is more southern than sweet tea. To make the sweet tea sake tini, I added 2 1/2 ounces Sweet Carolina sweet tea vodka along with 1 1/2 ounces pear sake( the pear sake I used was from Japan, but plum sake should also work if you can’t find pear sake) to a shaker filled with ice. Give it a good shake and pour. I rimmed the glass with a little sugar mixed with cayenne for a little extra kick.

If you still have leftovers and need another idea, try the BBQ pulled pork over fries with cheese and diced onion.

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8 thoughts on “BBQ Pulled Pork Egg Rolls and Sweet Tea Pear Sake Tinis

  1. I never thought to ever try making a pulled pork with coleslaw egg roll. This is genius and I have to try this. Very creative. Thanks for posting this.

  2. More beautiful photography! Seems you girls have a lot of practice! It looks really enticing, with the sweet salty pulled pork, topped after with more fresh creamy cole slaw, hot and cold, sweet and salty – balance! Yummity-yum-YUM!

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