This Southern-inspired twist on classic egg rolls delivers a crispy bite with every piece. I developed this method after years of perfecting the balance between smoky pulled pork and crunchy wrapper.
The secret is wok-frying at high heat to achieve that golden-brown exterior while keeping the filling moist. Each roll packs tender meat, tangy sauce, and a satisfying crunch that makes them impossible to resist.
Ingredients for Sonny’s Bbq Redneck Egg Rolls
These bold ingredients create a Southern-inspired twist on a classic favorite with crispy results.
| Ingredient | Amount | Notes |
|---|---|---|
| Pulled Pork 🍖 | 2 cups | Cooked, shredded, smoky |
| Egg Roll Wrappers 🥟 | 12 sheets | Thin, square, room temperature |
| Barbecue Sauce 🍯 | ¾ cup | Sweet and tangy variety |
| Coleslaw Mix 🥬 | 1 ½ cups | Pre-shredded cabbage and carrot |
| Cheddar Cheese 🧀 | 1 cup | Shredded sharp cheddar |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Jalapeño Peppers 🌶️ | 2 whole | Seeded, finely diced |
| Vegetable Oil 🫒 | 2 cups | For wok-frying, high smoke point |
| All-Purpose Flour 🌾 | 2 tbsp | For sealing wrappers |
| Water 💧 | 2 tbsp | To mix with flour for slurry |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For seasoning pulled pork |
| Onion Powder 🧅 | 1 tsp | For seasoning pulled pork |
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The pulled pork is non-negotiable for authentic flavor. Sonny’s BBQ leftover pork works perfectly if you’re in the South, but any smoked pulled pork from your local barbecue joint will deliver. Look for meat with good bark and moisture—dry pork ruins the texture. The egg roll wrappers must be thin and square; avoid thick or round varieties as they won’t crisp properly.
No pulled pork? Shredded rotisserie chicken with a splash of liquid smoke gets you close. For the barbecue sauce, Sweet Baby Ray’s or Stubb’s are reliable store-bought options. Coleslaw mix can be substituted with shredded cabbage and carrot if you prefer fresh. The cheddar can be swapped for pepper jack if you want extra heat (the jalapeños already bring some).
Assemble these just before frying—wrappers dry out fast. Leftovers keep 2-3 days in the fridge but lose crispness. Reheat in an air fryer at 375°F for 4-5 minutes to restore the crunch. Freezing isn’t recommended as the texture suffers.
Why You’ll Love This Recipe
- No Fuss Assembly: I just roll, fill, and bake—no fancy techniques, just store-bought wrappers and pre-made pulled pork doing the work.
- Smoky-Sweet Bite: That first crunch into the crispy shell gives way to tender pork, tangy BBQ sauce, and cool slaw for the perfect contrast.
- Crowd-Pleasing App: These disappear faster than I can make them, whether it’s game day or a potluck.
- Leftovers? Nope: Honestly, I’ve never had any last longer than a day—my family inhales them straight from the oven.
Step-by-Step Instructions for Sonny’s BBQ Redneck Egg Rolls
This method ensures maximum crispiness while keeping the smoky, cheesy filling perfectly intact.
Step 1: Season and Prepare the Filling
In a mixing bowl, combine the 2 cups Pulled Pork with 0.75 cup Barbecue Sauce, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Kosher Salt, and 0.5 tsp Black Pepper. Stir until the pork is evenly coated and the spices are fully distributed throughout.
Add the 1.5 cups Coleslaw Mix, 1 cup Cheddar Cheese, 0.5 cup Green Onions, and 2 whole Jalapeño Peppers to the bowl. Fold everything together gently to maintain the texture of the slaw while ensuring all ingredients are well incorporated. The mixture should be moist but not soggy.
Step 2: Assemble the Egg Rolls
Lay a 12 sheets Egg Roll Wrapper on a clean surface in a diamond shape. Place about ⅓ cup of the pork mixture near the bottom corner, leaving a 1-inch border. Fold the bottom corner up and over the filling, then fold in the sides, and roll tightly toward the top corner.
Mix the 2 tbsp All-Purpose Flour and 2 tbsp Water into a smooth slurry. Use this to seal the final corner of each egg roll, pressing firmly to ensure it stays closed during frying. Repeat until all filling and wrappers are used, making sure each roll is uniformly shaped for even cooking.
Step 3: Wok-Fry to Golden Perfection
Heat the 2 cups Vegetable Oil in a wok or deep skillet over medium-high heat until it reaches 350°F. To test the temperature, drop a small piece of wrapper into the oil—it should sizzle immediately and rise to the surface within 5 seconds.
Carefully place 3-4 egg rolls at a time into the hot oil, seam-side down. Fry for 2-3 minutes until the bottoms are deep golden brown, then turn and fry the other side for another 2-3 minutes until evenly crisp and golden all over.
Step 4: Drain and Serve Immediately
Transfer the fried egg rolls to a paper towel-lined plate or wire rack to drain excess oil. The exterior should be crunchy to the touch and uniformly browned, with no soft spots. Let them rest for 2 minutes to allow the filling to set slightly.
Serve warm with additional barbecue sauce for dipping if desired. The contrast between the crispy wrapper and the creamy, smoky filling should be apparent in every bite. Avoid stacking the egg rolls while warm, as this can cause them to steam and lose their crispness.
Pro Tips For Making Sonny’S Bbq Redneck Egg Rolls
- Precook the Pork: I learned this the hard way—if your pulled pork isn’t already cooked and seasoned, the egg rolls will turn out soggy. Use leftover smoked or slow-cooked pork for the best texture and flavor.
- Drain the Slaw: After mixing your coleslaw, give it a quick squeeze in a clean towel to remove excess moisture. Sounds tedious, but it prevents the wrappers from getting gummy before frying.
- Seal Tightly: Use a tiny bit of water on the edges of the egg roll wrappers to make sure they stick—nothing ruins a bite like a burst seam spilling cheese and pork into the oil.
- Fry at 350°F: Keep your oil at a steady 350°F for even browning without burning the outside before the inside heats through. I use a thermometer now after guessing and ending up with half-raw centers.
Wine and Beer Pairings for These Flavors
Bold Beer Pairings
These egg rolls demand a beer that can stand up to the smoky pork and tangy sauce. I reach for a bold amber ale like Fat Tire—its caramel malts complement the sweetness while the hops cut through the richness. The 25 IBU bitterness balances the dish perfectly. 🍺
IPA for Heat Lovers
If you added extra jalapeños, try a West Coast IPA such as Sierra Nevada. The citrusy, piney hops from Cascade and Centennial varieties amplify the spice while the malt backbone handles the BBQ sauce’s sweetness. The 6.9% ABV won’t overpower your meal.
Crisp Lager Classic
A Mexican lager like Modelo Especial offers a clean, refreshing contrast to the rich filling. The light body and slight corn sweetness enhance the coleslaw’s crunch without competing with the pork’s smokiness. I always keep a 6-pack chilled for such occasions.
Dark Beer Option
For something different, a smoked porter such as Stone Smoked Porter mirrors the egg rolls’ smoky notes. The chocolate and coffee undertones add depth, while the 5.9% ABV keeps it balanced. Serve slightly cooler than room temperature.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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