Bbq Eggroll Recipe
Smoked pork butt and collards all rolled up in an comes with two dipping sauces - Southwest Aioli and AL White BBQ Sauce.
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Ingredients
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Eggroll Filling
Eggroll Wrappers
Southwest Aioli
AL White BBQ Sauce
Frying
Method
Preparing the Filling
- 1
Mixing the Filling
In a large mixing bowl, combine the shredded smoked pork butt, chopped collard greens, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Assembling the Eggrolls
- 2
Wrap the Filling
Lay an eggroll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold the corner closest to you over the filling, then fold in the sides and roll tightly away from you. Seal the top corner with a little water.
- 3
Repeat
Repeat the wrapping process until all filling is used. Make sure to cover the assembled eggrolls with a damp cloth to prevent them from drying out.
Preparing the Dipping Sauces
- 4
Make the Southwest Aioli
In a small bowl, whisk together the mayonnaise, lime juice, chipotle chili powder, and minced garlic until smooth. Adjust seasoning as necessary and set aside.
- 5
Make the AL White BBQ Sauce
In another bowl, mix the mayonnaise, apple cider vinegar, sugar, black pepper, salt, and hot sauce (if using). Stir until combined and set aside.
Cooking the Eggrolls
- 6
Heat the Oil
In a deep pot or large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Eggrolls
Carefully add the eggrolls to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
Serving
- 8
Plate and Serve
Serve the hot eggrolls with the prepared Southwest Aioli and AL White BBQ Sauce for dipping.
