Pulled Pork Egg Rolls with Cilantro Dipping Sauce
Egg roll filled with pulled pork, broccoli, red pepper, and carrots. Served with a Cilantro Dipping Sauce.
Equipment
- Dutch oven
- deep frying thermometer
- Food processor
Ingredients
- 2 onions, cut in one inch pieces
- 3 pounds boneless pork butt
- ½ tsp. each kosher salt and cayenne pepper
- 1 tsp. each black pepper and garlic powder
- 2 tsp. each chili powder and paprika
- 6 cloves peeled garlic
- 1 cup chicken stock
- ¼ cup brown sugar
- 1 cup broccoli stems, peeled and julienned
- 1 cup carrots, peeled and julienned
- 1 cup red pepper, peeled and julienned
- 15 egg roll wrappers
- 2 cups vegetable oil
For The Cilantro Dipping Sauce:
- 2 cups cilantro
- ½ cup unsalted dry roasted peanuts
- 4 cloves garlic, chopped
- ½ cup extra virgin olive oil
- ¼ cup lime juice
- ¼ tsp. each red pepper flakes and dried oregano
Instructions
- Begin by cooking the pork: Preheat the oven to 300 degrees. Place the sliced onions and garlic in the bottom of a Dutch oven, and then add the pork with the fatty side up. Mix together all the spices, but not the sugar, and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and bake for four hours. Shred the pork with two forks and stir it back into the onions. Add the sugar to the pork and stir until combined. You will only need about two cups of the pork for this recipe. But, this pork freezes great!
- Meanwhile, make the dipping sauce: In a food processor, chop the cilantro, peanuts, and garlic. Then, add the rest of the ingredients and process until smooth.
- Fill a Dutch oven, fitted with a deep fry thermometer, with an inch of oil. Heat the oil to 370 degrees.
- Lay an egg roll wrapper out, so that it's diamond shaped. Put a couple of tablespoons of pork and two slices of each of the vegetables slightly below the middle of the wrapper. Moisten all four corners or the wrapper with water. Pull the bottom corner of the wrapper over the filling, and then turn in the sides, pressing down to seal. Then roll up the egg roll, pressing down to seal the top point. All these directions come with the egg roll wrappers. Repeat with the rest of the egg rolls.
- Fry the egg rolls three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack over a pan. Do not add a new batch of egg rolls until the oil is exactly 370 degrees.
- Serve with the Cilantro Dipping Sauce.
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