Nacho's Pulled Pork Egg Rolls Recipe

Pulled pork and smoked gouda packed into crispy fried wrappers. Three hours of slow cooking, 35 minutes of prep, and somehow it all comes together in under four hours total. Had leftover pork one night. Gouda in the fridge. Egg roll wrappers because, why not. This happened.

Why You’ll Love These Pulled Pork Egg Rolls

Fried until the wrapper snaps. Not soggy. Not dense. Actually crispy.

Works as an appetizer, a snack, meal prep for the week—fry them Monday, reheat them Wednesday and they’re still good.

The slow cooker does almost everything. You show up, shred it, wrap it, fry it.

Smoked gouda melts into every bite. Not sharp. Not bland. Just right. (Swap it for smoked cheddar or fontina if that’s what you’ve got.)

Cheese and pork don’t dry out because the liquid from cooking stays in the filling. Stays moist. Not greasy if you drain the fat off first.

What You Need for Pulled Pork Egg Rolls

Pork shoulder—four thick slices work better than ground. Stays together longer in the slow cooker. The fat renders slow and keeps everything tender.

Smoked gouda. About 8 ounces shredded. Smoked cheddar works. So does fontina. Whatever melts without going grainy.

Spice paste made from paprika, cayenne, garlic powder, onion powder, dried thyme, dried parsley. A tablespoon total of the first one—paprika. Half a teaspoon each for the others. Salt it properly. Two teaspoons kosher salt. Not iodized. Coarser grain stays on the meat instead of disappearing into it.

Honey—two tablespoons. Helps the spices stick and caramelize a little. Apple cider vinegar. A quarter cup. The acid breaks down the pork fibers gently, adds brightness to the smoke. Apple cider—a third cup. Or white wine. Or broth. Doesn’t matter much. Just liquid.

Onions. Two cups sliced. They go soft in the cooker and add body to the filling without being obvious.

Egg roll wrappers. Twenty-four of them. One egg mixed with water for sealing. Vegetable oil for frying—about two inches deep in whatever pot you’re using. Nothing fancy.

How to Make Pulled Pork Egg Rolls

Start with the spices. Mix paprika, cayenne, garlic powder, onion powder, thyme, parsley in a bowl. Two tablespoons honey stirred in until it’s thick. More paste than powder. That paste goes on the pork, meaty side up, not the fat.

Onions spread across the slow cooker bottom first. Pour the vinegar over, then the cider. The acid matters—it tenderizes the meat without you doing anything. Pork goes on top, spice side facing up. You don’t want the rub dissolving into the liquid before it hits the heat.

Set it high. Three hours and fifteen minutes. Around the two-hour mark, poke it. The meat should give. If it doesn’t, let it go another twenty minutes. Too long and it falls into stringy mush. There’s a window. You’ll figure out where yours is after one batch.

When it shreds easy with a fork, pull it apart in a bowl. Strain the liquid—keep a quarter cup. Skim off the fat floating on top. That grease is what makes the egg roll wrappers soggy.

Mix the shredded pork, the onions from the cooker (they’ll fall apart, that’s fine), and the reserved liquid. It should feel moist. Not wet. Not dry. Cool it down enough to handle without burning yourself.

How to Get These Crispy

Egg wash first. Beat one egg with a tablespoon of water. Brush it on every edge of the wrapper. Corners especially. That’s where they split open during frying.

Lay the wrapper diamond-shaped on your work surface. Spoon a heaping quarter cup of filling—meat and onions and just enough liquid—into the center. About a tablespoon of cheese on top. Don’t pack it. Overstuffed wrappers burst and leak filling into hot oil.

Fold the bottom corner over the filling tight. Then fold the sides in like an envelope. Roll it up toward you, keeping it compact. Seal with more egg wash. Check for thin spots or tears. Wrappers tear, they leak.

Line them up on wax paper while you wait for oil to heat. They’ll dry out if you let them sit too long before frying—maybe twenty minutes max. Then they crack.

Oil temperature matters more than anything. Three seventy-five degrees. Use a thermometer. No guessing. Too low and they absorb oil and come out heavy. Too high and the outside burns before the inside cooks through.

Fry two to four at a time depending on your pot size. Too many and the oil temperature crashes. Turn them after two to three minutes, when the edges turn gold and crispy. Total time about four to six minutes per batch. They’ll be dark gold when they’re done. Not brown. Gold.

Pull them out with a slotted spoon onto paper towels. Let them drain. Don’t stack them on top of each other or they’ll steam and lose the crisp.

Pulled Pork Egg Rolls Tips and Common Mistakes

Don’t skip the fat-skimming step. Floating fat is what makes them greasy. Takes thirty seconds.

The pork goes soft around the two-hour mark but needs the full three fifteen to actually shred without resistance. Patience.

Wrappers dry out. If they sit more than thirty minutes before frying, they’ll crack when you fold them. Work in batches.

The filling shouldn’t be soupy. A quarter cup of liquid is enough to keep it moist. More and you’ll have leaking egg rolls.

If the wrapper splits during frying, that one’s a loss. The filling escapes and you end up with broken pieces. Seal them better next time. More egg wash on the edges.

Reheat them in a three fifty oven for about five minutes. They get crispy again. Microwave and they’re sad.

Some people make pulled pork mac and cheese with this same pork. Works great. Just mix it into cooked pasta with the cheese and some pasta water to loosen it. Same principle as the egg rolls—the liquid keeps everything from drying out.

Nacho's Pulled Pork Egg Rolls Recipe

By Emma

Prep:

35 min

Cook:

3h 15min

Total:

3h 50min

Servings:

24 servings

Ingredients

• 1 tbsp paprika
• 1 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp dried parsley
• 2 tbsp honey
• 4 pork shoulder slices
• 2 cups sliced onion
• 1/4 cup apple cider vinegar
• 1/3 cup apple cider (or substitute white wine/broth)
• 8 oz shredded smoked gouda (swap smoked cheddar or fontina if desired)
• 24 egg roll wrappers
• 1 egg
• 1 tbsp water
• Vegetable oil (for frying, about 2 inches deep)

Method

1. Pulled Pork Preparation
2. 1 Mix paprika, cayenne, salt, garlic powder, thyme, onion powder and parsley in a small bowl until evenly blended. Add honey and work into a spreadable paste; this helps caramelize and adds balance to smoky paprika. Slather onto pork slices, focusing on the meaty sides. Skip fat layer if thick.
3. 2 Spread sliced onions on slow cooker bottom, pour cider vinegar and cider over. The acid tenderizes pork gently, adding brightness to rich meat. Layer pork shoulder on top, paste side up to avoid the sweet rub dissolving into liquid too fast.
4. 3 Set cooker on high for about 3 hours and 15 minutes. Key is pork falls apart easily without shredding into mush. Shake or poke to test doneness—if meat resists, cook slightly longer. Careful, too long and texture suffers. Juice should bubble gently, not boil or dry out.
5. 4 Use forks to shred pork in bowl, strain and reserve 1/4 cup of slow cooker liquid. Skim off any floating fat to keep egg rolls from greasiness. Mix shredded pork, onions, and reserved liquid. The onions stay tender but with some bite, liquid keeps filling moist but not soggy. Let cool enough to handle without steaming your fingers.
6. 5
7. Egg Roll Assembly and Frying
8. 6 Beat egg with water in small bowl to make egg wash; ensures wrapper sticks well and seals tight, prevents leaking oil or filling.
9. 7 Lay one egg roll wrapper down like a diamond shape. Brush beaten egg liberally on all edges; corners especially, so no filling escapes under frying pressure.
10. 8 Spoon a heaping 1/4 cup pulled pork and about a tablespoon smoked gouda onto center. Don't overpack or risk bursting. Balance cheese and meat to avoid greasy puddles or dry rolls.
11. 9 Fold bottom corner over filling tightly, then fold sides in with some pressure to trap filling. Roll upward keeping shape compact. Seal edges with egg wash, double-check for gaps or thin spots.
12. 10 Repeat for all wrappers, placing finished rolls on wax paper to prevent sticking together. Take breaks if fryer not hot yet—wrappers dry out and crack.
13. 11 Heat 1 to 2 inches vegetable oil in heavy-bottomed pot or dutch oven. Temperature crucial at 375 degrees F, use thermometer. Too low, soggy shells absorb oil; too high, outsides burn before inside cooks through.
14. 12 Fry 2 to 4 egg rolls at a time, managing space so oil temperature doesn’t drop suddenly. Turn gently after 2 to 3 minutes when edges crisp and color deep gold. Total frying about 4 to 6 minutes per batch.
15. 13 Remove with slotted spoon onto paper towels laid on baking sheet to drain excess oil. Store on a warm oven rack if holding for a few minutes. Do not stack fresh rolls or wrappers soften, lose crisp.
16. 14 Serve warm with avocado green goddess dressing or any creamy tangy dip. Fresh cilantro or lime zest boosts brightness. A squeeze of hot sauce is optional but recommended from experience.
17. 15

Nutritional information

Calories

320

Protein

20g

Carbs

15g

Fat

18g

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Frequently Asked Questions About Pulled Pork Egg Rolls

Can I make these the day before and fry them later? Wrap them individually in plastic wrap after they cool. They last maybe overnight in the fridge. Fry them the next day and they come out fine. Don’t freeze them or the wrappers get weird.

What if I don’t have smoked gouda? Smoked cheddar. Fontina. Even regular sharp cheddar if that’s what you have. The smoked flavor is nice but not required. The pork carries it.

Why do some split open while frying? Not enough egg wash on the seal. Or the filling is too hot when you wrap it. Let it cool completely. The edges need pressure when you fold—don’t just fold it loose and expect it to hold.

Can I use a different cut of pork? Pork shoulder works best because it’s fatty and becomes tender. Pork loin is too lean. Ends up dry. Tried it once. Wasn’t worth it.

How long do these keep? Fried and cooled, they last maybe three days in a container. Room temperature or fridge. Reheat in the oven. After three days the wrapper starts to absorb moisture and gets chewy. Freezing changes the texture too much.

What do you serve with them? Avocado green goddess dressing. Cilantro lime crema. Hot sauce. Something tangy to cut through the cheese and pork richness. Don’t skip the dipping sauce.