Baked Pulled Pork Egg Rolls

Dinners, Pork

I made these the other night and wasn’t able to enjoy them myself because I am likely allergic to gluten. While I wait to get results from my food allergist, gluten is strictly off limits. My husband, however, demolished these and all of their gluten wonderfulness. This recipe is a great way to use up leftover pork and much healthier than a traditional egg roll because they are baked and not fried.

Serves 4


-2 cups warm pulled pork 

– 1 cup julienned carrots 

– 1 cups julienned cucumber 

– ¼ cup plum sauce

– 8 eggs yolks

– 8 egg roll wrappers

-2 tablespoons olive oil


Preheat oven broiler.

Lay the egg roll wrappers onto a baking pan. Brush the wrappers with the plum sauce. Equally distribute the carrots, cucumber and pork in the center of each wrapper. Use your fingers to make a small indentation in the pork and vegetable pile where you will place the egg yolk. Pull two opposing corners of the wrappers over the egg yolk being certain not to break the yolk. Gently brush the outside of the egg roll wrappers with olive oil and transfer to the oven. Broil for 3-5 minutes or until the outside of the wrappers are crispy and golden brown. Serve two rolls per person and enjoy.

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