BBQ Egg Rolls

Big Green Egg

Recipe courtesy of Liz Burrell, Big Green Egg Culinary Center This recipe was inspired by the Big Green Egg Sweet Kentucky Bourbon Grilling Glaze and the Big Green Egg Traditional Moppin’ Sauce Barbecue Baste

PREP TIME

EGG TEMP

450°F/232°C

COOK TIME

SERVINGS

CORE INGREDIENT

Ingredients

Main

1 lb (0.5 kg) pulled pork
2 tablespoons (30 ml) Big Green Egg Sweet Kentucky Bourbon Grilling Glaze
1 cup (240 ml) Big Green Egg Moppin’ Sauce coleslaw
16 egg roll wrappers
1/4 cups (60 ml) olive oil
1/4 cups (60 ml) water for moistening the egg roll wrappers

Big Green Egg Moppin’ Sauce coleslaw

1 cup (240 ml) finely shredded cabbage or slaw
3 tablespoons (45 ml) Big Green Egg Traditional Moppin’ Sauce Barbecue Baste
3 teaspoons (15 ml) sugar

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Perforated Cooking Grid

The Perforated Cooking Grids allow the flavor to reach the food while cooking fish or small foods li...

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Perforated Cooking Grid - Half Moon

The perforated grids allow heat and flavor to reach the food and make it easy to cook fish or small ...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Instructions

Main

Step 1

Set the EGG up for indirect cooking with the convEGGtor at 450°F/232°C. Place the Perforated Cooking Grid or the Rectangular Drip Pan on top of the grid.

Step 2

For the egg roll filling, combine the chopped pulled pork and the Sweet Kentucky Bourbon Grilling Glaze. With one corner of the egg roll paper facing you, fill the middle of the wrapper with one tablespoon of pulled pork and 1/2 tablespoons (8 ml) coleslaw. Fold the bottom corner up and away from you, and tuck each side corner tightly into the middle. Dip your fingers into water and moisten the eggroll wrapper on the corners until it sticks. Roll the bundle toward the top corner, dip your fingers in the water again and seal the egg roll tightly. Brush all sides of the egg rolls with olive oil.

Step 3

Place the egg rolls on the perforated grid or the Rectangular Drip Pan and cook for 15-20 minutes making sure to flip them at least once. The egg roll wrappers should be golden brown, adjust cooking time as needed. Remove and let rest for 5-10 minutes, Enjoy!

Big Green Egg Moppin’ Sauce coleslaw

Step 1

Mix together the cabbage, Traditional Moppin’ Sauce Barbecue Baste, and sugar. Adjust to your desired flavor and set aside.

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