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These crispy Carnitas Egg Rolls are the ultimate fusion appetizer! Stuffed with tender pulled pork and Chihuahua cheese, they’re easy to make and perfect for parties, game day, or a fun twist on taco night.

This is an image of carnitas egg rolls on a plate. One is cut in half so we can see the inside and there's a side of cilantro lime sauce on the plate as well.

If you’re anything like me, you’re always looking for creative ways to repurpose leftovers, and this is proof that my leftover easy carnitas recipe deserves the spotlight. Inspired by the crunchy exterior of traditional egg rolls and filled with tender, juicy carnitas and Chihuahua cheese, this snack (or meal!) is equal parts fun and flavorful. Whether you’re hosting a party, meal prepping for the week, or just craving something crave-worthy, Carnitas Egg Rolls are your new go-to egg roll recipe.

They’re easy to prep ahead of time, freezer-friendly, and super versatile when it comes to fillings and sauces. Dip them in my cilantro lime dressing, guacamole, or sweet chili sauce—there’s no wrong way to enjoy them.

INGREDIENTS FOR THIS EGG ROLL RECIPE – CARNITAS EGG ROLLS

Crockpot Carnitas: You’ll need a pork shoulder, olive oil, salt, pepper, oregano, cumin, cloves, bay leaves, garlic, chipotle peppers, adobo sauce, a white onion, and water

Egg Rolls: Once the carnitas is cooked, the egg rolls come together quickly. All you need is egg roll wrappers, Chihuahua cheese, and water

This is an image of the ingredients needed to make this egg roll recipe - carnitas egg rolls

HOW TO MAKE THIS EGG ROLL RECIPE – CARNITAS EGG ROLLS

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, carnitas, and cheese.

Heat the avocado 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 carnitas egg rolls hot and crispy with your choice of dipping sauces, such as salsa, guacamole, or they pair perfectly with my cilantro lime dressing!

this is an image of carnitas egg rolls on a plate with a side of cilantro lime sauce

FREQUENTLY ASKED QUESTIONS

Can I use store-bought carnitas for this recipe?

Absolutely! Store-bought carnitas work great and save time. Just make sure they’re well-seasoned and fully cooked before filling the egg rolls.

Can I freeze Carnitas Egg Rolls?

Yes, they freeze beautifully. After assembling (but before frying), place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Fry straight from frozen, adding an extra 1-2 minutes of cook time.

Can I air fry these instead of deep frying?

Definitely! Spray or brush the egg rolls with oil and air fry at 375°F for 8–10 minutes, flipping halfway through, until golden and crispy.

Egg Roll Recipe – Carnitas Egg Rolls

Taylor Jackzen
These crispy Carnitas Egg Rolls are the ultimate fusion appetizer! Stuffed with tender pulled pork, shredded cabbage, and classic egg roll flavor, they’re easy to make and perfect for parties, game day, or a fun twist on taco night.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Course Appetizer
Servings 6

Ingredients
  

For the Carnitas

  • 3 lbs. Pork Shoulder
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 2 garlic cloves minced
  • 2 chipotle peppers minced from a can of chipotle peppers
  • 1 tablespoon adobo sauce (the sauce from the can of chipotle peppers)
  • 1/2 white onion diced
  • 1/2 cup water

For the Egg Rolls

  • 1 ½ cups Chihuahua cheese
  • 12 egg roll wrappers
  • 1 cup Avocado oil for frying

Instructions
 

For the Carnitas

  • Heat olive oil in a large skillet over medium-high heat then brown the pork for about 10 minutes on each side once the pan is hot.
  • Immediately after, add the pork to your crock pot and sprinkle with salt, oregano, cumin, and cloves. Add in the bay leaves (these will be removed later), minced garlic, onions, chipotle peppers, and adobo sauce, then add the water and cover.
  • Cook on low for 8-10 hours (preferred) or on high for 5-6 hours, without opening the lid during the cooking time.
  • Once the roast is done cooking, remove and discard the bay leaves and shred the meat with 2 forks.
  • Add the shredded meat back into the juices

For the Egg Rolls

  • In a bowl, combine about 2 cups of shredded carnitas and the Chihuahua cheese. Stir to mix evenly.
  • Place an egg roll wrapper on a clean, dry surface in a diamond shape (point facing toward you).
  • Add 2–3 tablespoons of the carnitas mixture near the center.
  • Fold the bottom corner up over the filling, then fold in the sides.
  • Roll tightly, sealing the top edge with a dab of water.
  • Repeat with remaining wrappers and filling.
  • Heat the oil: In a deep skillet or pot, heat about 2 inches of avocado oil to 350°F (175°C).
  • Fry 3–4 at a time for 3–4 minutes, turning occasionally, until golden brown and crispy.
  • Transfer to a paper towel–lined plate to drain.
  • Serve hot with a side of Cilantro Lime Dressing or your favorite dipping sauce.

Notes

These freeze beautifully! Just place assembled (unfried) egg rolls on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. Fry straight from frozen—just add 1–2 extra minutes to the cook time.