Pork Egg Rolls with Mango Barbecue Sauce

Pork Egg Rolls with Mango Barbecue Sauce

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by Bill Huffmaster

WCNC.com

Posted on August 21, 2013 at 12:25 PM

Updated Wednesday, Aug 21 at 1:20 PM

Pulled Pork Egg Rolls w/ Mango BBQ Sauce

1 Lb. Finely shredded cook pulled pork butt
2 Cups prepared coleslaw (recipe to follow)
12 Eggroll wrappers
1 egg
1/4 Cup milk
Peanut oil for frying
Mango BBQ dipping sauce

For the egg rolls:

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
Beat the egg and milk together in a small bowl. Reserve.
Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.

Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the Mango BBQ dipping sauce.

For the Coleslaw:

1 cup green cabbage,finely shredded
2 tablespoons finely shredded carrots
1/4 cup fresh ripe pineapple, very finely diced
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoons rice wine vinegar
salt and pepper

Mix mayo, sugar and vinegar.
Add dressing to cabbage, carrots and pineapple.
Salt and pepper to taste.

For Mango BBQ Sauce:

2 tablespoons vegetable oil
1 mango skinned and diced
1/4 red onion, minced
2 cloves garlic, minced
1/4 cup brown rum
1 cup ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
1/4 cup Worcestershire sauce
1/2 cup packed light brown sugar
1-2 chipotle peppers
Salt and pepper to taste
Juice of 1 Lime

Heat oil in a skillet over medium heat.  Add the red onion, garlic, chipotles, mangos and sauté until browned.
Add remaining ingredients and bring to a soft boil.
Transfer contents into a blender and process until the consistency is smooth.
Transfer back to a sauce pan and simmer uncovered until mixture is thick and richly flavored.
Squeeze lime juice in contents to flavor.
 

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