When you have pork bbq and you have egg roll wrappers, you have to make bbq egg rolls. You just have to. I spruced these up a bit with come cilantro and avocado. And what’s a good egg roll without a good sauce for dipping? I created a Sweet Asian Peach Sauce which ended up being the perfect pairing.
I am all about some ethnic food. I really should have been born in Mexico or Japan. Somewhere along the universe, God thought I would thrive in little old Lenoir, North Carolina. Kinda glad he did though, I love it. I have lived in Center City Philadelphia, the big city of Durham, NC, the NC mountains AND the NC coast, and somehow the love for my hometown has pulled me back every time.
This meal literally only took about 15 minutes from start to finish. Yes I cheated and bought prepackaged BBQ, but I am a working mother looking to cut some corners and save some time! Time is quite valuable these days!
These are all the ingredients nicely laid out for you. You’re welcome.
I put together a small batch of egg wash to baste the corners of the egg roll wrappers, this is so they stick together after you roll them up.
Beautiful egg wash consists of one egg scrambled with a tablespoon of water.
Next, you start putting together your egg rolls. The process is quite fun. Makes me feel like a real chef. 🙂 Kids would enjoy this part too.
My Bre-illiant idea was to add avocado and cilantro, which turned out amazing. But if you are not a fan of either of these, you could just do plain BBQ or even add some cole slaw.
They should end up looking like this:
I heated some vegetable oil in a frying pan; just enough to cover the bottom of the pan. Plop these guys down in the oil for about 2-3 minutes on each side. And Perfecto:
BBQ Egg Rolls (6)
1 cup of cilantro – cut into small pieces
One tub of Lloyd’s BBQ
6 Egg Roll Wrappers
1 tablespoon water
Sweet Asian Peach Sauce
1 cup of peach preserves (or apricot)
2 tablespoons Rice Vinegar
1 tablespoon French’s Spicy Mustard
1 tablespoon French’s Sweet Mustard
Whisk together all ingredients.
This ended up tasting like a “duck sauce” you would get at an Asian restaurant.
The night we had these, I served them with a simple salad. I would recommend serving with rice or noodles.