BBQ Egg Rolls

BBQ Egg Rolls

Shake up your menu planning with this unique take on the egg roll – the family will love these BBQ Eggrolls!


1 lb. pulled pork
2 tbsp Big Green Egg Sauce
1 cup coleslaw
16 egg roll wrappers
¼ cup olive oil
¼ cup water for moistening the egg roll wrappers


Big Green Egg perforated cooking grid, half-moon or full sized


Set the Big Green Egg up for indirect cooking with the convEGGor at 450°F/232°C. Place the perforated cooking grid on top of the grid.

For the egg roll filling, combine the chopped pulled pork and the BBQ sauce. With one corner of the egg roll paper facing you, fill the middle of the wrapper with one tablespoon of pulled pork and ½ tablespoon coleslaw. Fold the bottom corner up and away from you, and tuck each side corner tightly into the middle. Dip your fingers into water and moisten the eggroll wrapper on the corners until it sticks. Roll the bundle toward the top corner, dip your fingers in the water again and seal the egg roll tightly. Brush all sides of the egg rolls with olive oil.

Place the egg rolls on the perforated grid and cook for 15-20 minutes making sure to flip them at least once. The egg roll wrappers should be golden brown, adjust cooking time as needed. Remove and let rest for 5-10 minutes, Enjoy!

Big Green Egg  Sauce Coleslaw Ingredients

1 cup finely shredded cabbage or slaw
3 tbsp Big Green Egg Barbecue Sauce
3 tsp sugar

Big Green Egg  Sauce Coleslaw Instructions

Mix all ingredients together and adjust to your desired flavor and set aside.

Recipe and photo from Big Green Egg and courtesy of Liz Burrell, Big Green Egg Culinary Center