Barbacoa Pork Egg Rolls
Get ready to embark on a flavor adventure with a fusion twist! In this recipe, I'll introduce you to the delectable combination of traditional Mexican barbacoa pork and the crispy, handheld delight of egg rolls. These Barbacoa Pork Egg Rolls are a perfect fusion of flavors, combining the succulent and aromatic barbacoa pork with a crunchy egg roll wrapper. Get ready to indulge in a unique and delicious appetizer or snack that will have your taste buds begging for more.
Barbacoa Pork Egg Rolls
Ingredients
Slow cooked barbacoa pork (click for recipe)
Mexican melting cheese (I use Chihuahua)
Egg roll wrappers
Vegetable or peanut oil, for frying
Cilantro Lime Aioli (click for recipe), optional for dipping
Instructions
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place a spoonful of the shredded barbacoa pork onto the center of the wrapper, then a sprinkle of cheese.
Fold the bottom corner over the filling, then fold in the sides. Moisten the remaining corner with water and roll up tightly to seal the egg roll.
Repeat the process with the remaining egg roll wrappers and barbacoa pork and cheese.
Heat vegetable or peanut oil in a deep pan or pot to about 350°F (175°C). Carefully add a few egg rolls at a time to the hot oil and fry until they turn golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
Serve the Barbacoa Pork Egg Rolls hot and crispy with your choice of dipping sauces, such as salsa, guacamole, or my cilantro lime aioli (click for recipe).
Note: You can also bake the egg rolls instead of frying them for a healthier option. Preheat your oven to 425°F (220°C) and place the assembled egg rolls on a baking sheet lined with parchment paper. Lightly brush them with oil and bake for about 15 to 20 minutes, or until they are golden and crispy.
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