South Philly Eggrolls Recipe
(12) stuffed with pulled marinated pork, broccoli rabe, sharp provolone, mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
Prepare the Filling
In a large mixing bowl, combine the pulled marinated pork, broccoli rabe (blanched and chopped), sharp provolone, and mozzarella. Mix well until all ingredients are thoroughly combined.
Assemble the Eggrolls
Place an eggroll wrapper on a clean surface with a corner pointing towards you. Add about 2 tablespoons of the filling mixture in the center. Fold the bottom corner over the filling, then fold the sides inward and roll tightly to seal. Use a bit of water to seal the edges.
Fry the Eggrolls
In a deep frying pan, heat oil over medium-high heat. Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve
Serve the South Philly eggrolls hot with your favorite dipping sauce.