Pulled Pork Egg Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine the pulled pork, BBQ sauce, garlic powder, and smoked paprika. Mix well to ensure the pork is evenly coated with the sauce and seasonings.
2. Make the coleslaw
   In a separate bowl, mix the coleslaw mix with diced red onion, apple cider vinegar, and brown sugar. Stir well and let sit for 10 minutes to slightly soften the cabbage.
3. Assemble the egg rolls
   Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the pulled pork mixture in the center, then top with 1 tablespoon of the coleslaw mixture. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.
4. Heat the oil
   In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a cooking thermometer to ensure proper temperature for crispy egg rolls.
5. Fry the egg rolls
   Working in batches of 4-5, carefully lower the egg rolls into the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Serve
   Allow the egg rolls to cool slightly before serving. Serve warm with additional BBQ sauce, ranch dressing, or honey mustard for dipping. Garnish with chopped green onions if desired.