Crowds love this Southern take on egg rolls – Pulled Pork Collard Green Egg Rolls & tangy Alabama White BBQ dipping sauce!
When the folks with Reese Witherspoon’s lifestyle company, Draper James, asked me to create a recipe for a Southern football tailgating party, I knew I had to pull out all the stops. It had to be uniquely southern, delicious, easy, and a little over-the-top.
These Pulled Pork and Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce (whew, that’s a title!) are just the ticket. They combine 3 great things that southern food has to offer and are remarkably easy.
Making your own egg rolls might seem like a daunting task, but it’s relatively easy once you get the hang of it. And no need to worry about making homemade collard greens. You don’t even cook collard greens in this recipe! Just roll ’em, dunk ’em it into some Alabama white sauce, and enjoy!
Pulled Pork – I’ve included a super simple recipe to make pulled pork right in your slow cooker, but you can also run by your local BBQ joint and grab a few pounds of pulled pork to make these even easier.
Collard Greens – Yes, I’m using canned collard green here. There are some really decent options out there. You can certainly use homemade collard greens, just be sure they’re drained really well.
Alabama White BBQ Sauce – This is a simplified version of my Alabama White BBQ Sauce that’s perfect for dipping these over-the-top egg rolls into. There are some bottled sauces out there, but I have yet to find one that I loved as much as this.
Egg Roll Wrappers – These egg rolls wrappers can normally be found in your grocery store in the produce section. They can be a little finicky to work with, so be sure to watch the video for a few tips.
How to Cook Pulled Pork in a Crockpot
Cooking your pork in a slow cooker is a really easy way to make delicious pork that tastes like you got it at a bbq joint. Here are some simples steps to follow:
- Start by adding your rub to the outside of your pork if your recipe calls for a rub.
- Spray your crockpot with nonstick cooking spray.
- Then, place your pork in the slow cooker.
- Cover the crockpot with its lid and cook on low heat for about 8 hours Cooking times may vary depending on the size of the pork and the heat settings of your crockpot, so I recommend you take a peek at your pork about every 2 hours. To ensure your pork is cooked through, I recommend using a meat thermometer. Pork should be cooked to an internal temperature of 145° F. For pork that is easy to shred, I recommend cooking until it’s about 190°F.
- When the pork is fully cooked, use two forks to shred it inside the crockpot. The meat should easily pull apart.
- Let the shredded pork sit in the cooking juices for an additional 15-30 minutes on the “Warm” setting to soak up more flavor.
- Before serving, you can skim off any excess fat from the cooking juices if desired. Now your pork is all ready to serve or work into these delicious egg rolls. Enjoy!
How to make Alabama White BBQ Sauce
Alabama White BBQ Sauce is a mayo-based, tangy sauce. It is the perfect baste or dipping sauce for pork chops, grilled chicken, chicken wings, and more! Most recipes instruct you to combine the ingredients in a bowl. Then you should refrigerate for at least 1 hour to allow the flavors to develop.
I’ve simplified my white sauce recipe for these egg rolls, but I highly HIGHLY recommend you check out my full recipe here by clicking here!
Pulled Pork and Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce
For the pulled pork:
- 1 (3 to 4-pound) pork shoulder or boston butt
- 2 tablespoons bbq rub
- 1 cup chicken broth
For the sauce:
- 1/2 cup mayonnaise
- 2 teaspoons creole mustard
- 1/2 teaspoon prepared horseradish
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon white vinegar
For the egg rolls:
- 1 (1-pound) package refrigerated egg roll wrappers
- 1 (27-ounce can) seasoned collard greens, very well drained
- 1 pound shredded pulled pork (from above)
- Vegetable oil for frying
- To make the pulled pork, rub the pork shoulder with a generous amount of the BBQ rub. I like to use one that has a smoke flavor to get more of that authentic smoked taste. Place the rubbed shoulder in the crock of a 5 to 6-quart slow cooker and pour 1 cup of chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low for 6 to 8 hours or until the meat shreds easily with a fork (about 190°F). Remove from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.
- Make the sauce by combining the mayo, creole mustard, horseradish, garlic, black pepper, and vinegar in a medium bowl. Mix until well combined. Store the sauce in the refrigerator to allow all the flavors to develop.
- To make the egg rolls, place about 2 tablespoons of pulled pork in the center of an egg roll wrapper. Top with about 1 1/2 tablespoons of drained collard greens. Roll egg roll up by folding the bottom flap over the filling, then fold in the sides. Roll the wrap up tightly and secure the top by brushing the top flap with a little water and sealing it well. Allow the egg rolls to rest to ensure they are sealed well before frying. Repeat to until all the ingredients have been used.
- To fry them, heat 3 to 4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil has reached about 350°F, carefully place 3 to 4 egg rolls into the oil. Cook for 2 to 3 minutes, turning occasionally, or until deep golden brown. Work in batches, keeping the cooked rolls in a 250°F oven to keep them warm. Serve warm with the Alabama White BBQ Dipping Sauce.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.