A couple weeks back, a new TD hit the board, Foreign Infusion, and I knew it was time to try Pulled Pork Eggrolls again. Only problem? No Pulled Pork in the freezer. No Problem. Well, besides the expensive price. This boneless was the same price as bone in, but it looked better than the rest. Trussed it up and smoked it with some cherry.
WSCG temp gauge and Guru don't agree. Need to remember that.
Vacuum sealed the leftovers into 3 one pound'ish bags.
Next weekend came along, hadn't had a meatloaf in a while. Mixed one up and smoked it. A little heavy handed with the Cumin in the glaze, other than that, it was alright.
Time to make the Eggrolls. The first time I made these, I just eyeballed everything, and then people asked me how I made them. This time, I decided I would try to make a *recipe*. I grabbed one of the 1 pound packages of pulled pork. To this I added two large jalapenos, petite diced.
I lightly sauteed these in very little oil, just to start the cooking process.
Mixed with the pork.
Added 4 oz of grated Sharp Cheddar Cheese and a quarter cup of Stubb's Spicy BBQ Sauce. Ratios were still off, so added one more jalapeno, 4 more oz of cheese, and another 1/4 cup of sauce. Now, the flavors were fine, but it was loose, so the wife, the Eggroll Master, suggested one egg yolk and 2 TBS of cornstarch. This pulled everything together. Microwaved a tablespoon worth and it was good.
Mixed up the same with the other two pounds and put it in the fridge to marinate overnight. Next day, time to roll some eggrolls.
We like the Lumpia wrappers over the typical eggroll wrappers. Thinner and crisper.
Rolled them all up, bagged them a dozen in a quart bag, and into the freezer. Had to try one of course.
These had the porky flavor, the cheesiness, a hint of heat, and the tang from the sauce. A little over three pounds of pulled pork made about 45 eggrolls. I could have stretched it and got more if I used something like a scoop so that each eggroll had the same amount of filling. I just eyed it.
By the time I finished, it was late Sunday night. Not in the mood for any eggrolls before bed. Wasn't interested in having any eggrolls for breakfast the next day either, so I never did take any TD quality pictures. Oh well, I've seen some of the other entries. Not sure I would have had a chance any ways...
So, here's the final recipe:
Terry's Pulled Pork, Jalapeno, and Cheddar Cheese Eggrolls
1 pound Pulled Pork
2 TBS Cornstarch
1 egg yolk
3 Large Jalapenos, seeds removed and petite diced
1 - 8 oz block Cracker Barrel Sharp Cheddar Cheese, grated
1/2 cup Stubb's Spicy BBQ Sauce
Salt and Pepper - to taste (1/2 TSP each)
12 - 15 Lumpia wrappers
Egg wash for rolling
Mix Pulled Pork, egg yolk cornstarch to even distribute. Lightly saute jalapenos, to just start the cooking process. Add cheddar cheese, jalapenos, and BBQ sauce to pork mixture and gently stir to combine. Add salt and pepper to taste. Place a couple TBS of the mixture on wrapper, fold over the mixture and pull tight towards you. Fold in sides and roll to top. Lightly egg wash to seal. Bag and freeze.
To cook, pan or deep fry to golden brown.
Enjoy!
WSCG temp gauge and Guru don't agree. Need to remember that.
Vacuum sealed the leftovers into 3 one pound'ish bags.
Next weekend came along, hadn't had a meatloaf in a while. Mixed one up and smoked it. A little heavy handed with the Cumin in the glaze, other than that, it was alright.
Time to make the Eggrolls. The first time I made these, I just eyeballed everything, and then people asked me how I made them. This time, I decided I would try to make a *recipe*. I grabbed one of the 1 pound packages of pulled pork. To this I added two large jalapenos, petite diced.
I lightly sauteed these in very little oil, just to start the cooking process.
Mixed with the pork.
Added 4 oz of grated Sharp Cheddar Cheese and a quarter cup of Stubb's Spicy BBQ Sauce. Ratios were still off, so added one more jalapeno, 4 more oz of cheese, and another 1/4 cup of sauce. Now, the flavors were fine, but it was loose, so the wife, the Eggroll Master, suggested one egg yolk and 2 TBS of cornstarch. This pulled everything together. Microwaved a tablespoon worth and it was good.
Mixed up the same with the other two pounds and put it in the fridge to marinate overnight. Next day, time to roll some eggrolls.
We like the Lumpia wrappers over the typical eggroll wrappers. Thinner and crisper.
Rolled them all up, bagged them a dozen in a quart bag, and into the freezer. Had to try one of course.
These had the porky flavor, the cheesiness, a hint of heat, and the tang from the sauce. A little over three pounds of pulled pork made about 45 eggrolls. I could have stretched it and got more if I used something like a scoop so that each eggroll had the same amount of filling. I just eyed it.
By the time I finished, it was late Sunday night. Not in the mood for any eggrolls before bed. Wasn't interested in having any eggrolls for breakfast the next day either, so I never did take any TD quality pictures. Oh well, I've seen some of the other entries. Not sure I would have had a chance any ways...
So, here's the final recipe:
Terry's Pulled Pork, Jalapeno, and Cheddar Cheese Eggrolls
1 pound Pulled Pork
2 TBS Cornstarch
1 egg yolk
3 Large Jalapenos, seeds removed and petite diced
1 - 8 oz block Cracker Barrel Sharp Cheddar Cheese, grated
1/2 cup Stubb's Spicy BBQ Sauce
Salt and Pepper - to taste (1/2 TSP each)
12 - 15 Lumpia wrappers
Egg wash for rolling
Mix Pulled Pork, egg yolk cornstarch to even distribute. Lightly saute jalapenos, to just start the cooking process. Add cheddar cheese, jalapenos, and BBQ sauce to pork mixture and gently stir to combine. Add salt and pepper to taste. Place a couple TBS of the mixture on wrapper, fold over the mixture and pull tight towards you. Fold in sides and roll to top. Lightly egg wash to seal. Bag and freeze.
To cook, pan or deep fry to golden brown.
Enjoy!
