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.
I can’t wait for y’all to click over and grab this ridiculous recipe and see the beautiful game day themed tableware Draper James has to offer. Y’all are gonna love these!
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.