Sonny’s BBQ Egg Roll Recipe: Crispy Wraps With Smoky Meat Filling

I developed this egg roll recipe to capture Sonny’s signature smoky BBQ flavors in a crispy, handheld format. The filling combines tender pulled pork with a tangy-sweet sauce, wrapped in a golden shell that shatters with every bite.

This version stays true to the original’s crispy texture while making it achievable in any home kitchen. The secret is in the double-frying technique that guarantees that perfect crunch.

Ingredients for Sonny’s Bbq Egg Roll

Crispy wrappers embrace smoky pulled pork and tangy-sweet filling in every bite of this dish.

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The pulled pork is non-negotiable here. Sonny’s own smoked pork (available at their locations) delivers authentic flavor, but quality store-bought pulled pork works in a pinch—look for pre-cooked, unseasoned versions. The egg roll wrappers must be the thin, crispy kind (check the Asian aisle at Kroger or Walmart), not the thick spring roll variety. For the BBQ sauce, Stubb’s Original or Sweet Baby Ray’s have the right smoky-sweet balance.

No pulled pork? Shredded chicken (rotisserie works great) with extra BBQ sauce gets you close. Skip the jalapeño if heat isn’t your thing—bell pepper at half the amount adds color without spice. The coleslaw mix can be homemade shredded cabbage (green, red, or both). For a shortcut, broccoli slaw mix adds nice texture. The Worcestershire can be swapped for soy sauce if needed, though the flavor profile shifts slightly.

Assemble egg rolls just before frying—they dry out fast. Cooked rolls keep 2-3 days in the fridge (reheat in oven to recrisp). Freeze uncooked rolls on a tray first, then transfer to bags for up to 1 month. Fry from frozen, adding a minute to cooking time.

Step-by-Step Instructions for BBQ Egg Rolls

Master the technique for creating perfectly crispy egg rolls with a smoky, tangy filling every time.

Step 1: Sauté Aromatics and Prepare the Filling

Heat a large skillet over medium-high heat and add the pulled pork, red onion, and jalapeño pepper. Sauté for 3-4 minutes until the onion softens and the pork begins to crisp at the edges.

Add the garlic cloves and cook for 30 seconds until fragrant. Stir in the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, and ground black pepper. Cook for another 2 minutes until the mixture thickens slightly.

Remove from heat and fold in the coleslaw mix until evenly distributed. This filling should be moist but not soggy, with visible flecks of onion and jalapeño. Let it cool to room temperature before assembling—this prevents the wrappers from becoming gummy.

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place ¼ cup of the filling in the center of the wrapper, slightly closer to the bottom corner. Fold the bottom corner up and over the filling, then tuck it under the filling to create a tight base.

Fold the left and right corners inward to seal the sides. Roll the wrapper upward toward the remaining corner, tightening as you go. Use a small amount of water to moisten the final corner and seal it securely. Repeat with the remaining 12 sheets Egg Roll Wrappers and filling.

Place the assembled egg rolls seam-side down on a parchment-lined tray. Cover with a damp towel to prevent drying while you finish rolling the rest.

Step 3: Double-Fry for Maximum Crispiness

Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F. Working in batches to avoid overcrowding, fry the egg rolls for 2-3 minutes until they turn light golden brown. This first fry cooks the filling and sets the wrapper without over-browning.

Remove the egg rolls with a slotted spoon and drain on a wire rack or paper towels. Increase the oil temperature to 375°F and return the egg rolls to the pot for a second fry. Cook for 1-2 minutes until they are deep golden brown and ultra-crispy.

Drain again on the wire rack, allowing excess oil to drip away. The double-fry technique ensures a shatteringly crisp exterior while keeping the filling hot and flavorful.

Perfect Pairings for This Dish

Dipping Sauces

I always serve these with Sonny’s signature BBQ sauce for dipping—it amplifies that smoky-sweet flavor. Mix ½ cup mayo with 2 tbsp BBQ sauce for a creamy option. For heat, add 1 tsp sriracha to the mayo base. 🌶️

Crunchy Sides

Pair with pickled jalapeños or bread-and-butter pickles to cut through the richness. The acidity balances the fried exterior beautifully. I pick up Claussen pickles from the grocery for that perfect crunch.

Fresh Contrasts

A simple green salad with buttermilk ranch dressing offers a cool contrast. Toss 4 cups mixed greens with ½ cup dressing and shaved carrots. The freshness cleanses your palate between bites.

Beer Pairings

An ice-cold lager like Bud Light or Coors Banquet complements the smoky filling. For craft lovers, a citrusy IPA from a local brewery cuts through the crispy texture. I always grab a six-pack for game day. 🍺

Game Day Spread

These egg rolls are perfect for parties. Serve with buffalo wings and loaded potato skins for a full BBQ spread. The variety ensures everyone finds something they love.