Super Bowl (not Soup) Sunday

These are always a hit as an appetizer. Just make sure your vent is on high over your stove while you're frying!


Pork-Slaw Egg Rolls
2 1/2 cups chopped pork barbecue, heated
1 cup slaw
24 Egg Roll Wrappers
~1/4 cup barbecue sauce, plus more for dipping

Combine barbecue, slaw, and sauce in a bowl.
Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush corners with water. Spoon 1/3 cup of pork filling in center of each egg roll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. The end result should look like an envelope.

In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches. Heat the oil over medium high heat.

Fry egg rolls, in batches for about 2 minutes or until golden brown. Drain on paper towels. Serve with barbecue sauce.