Join me on the lawn of Milan Puskar Stadium on Saturday, September 8, to sample my BBQ Pulled Pork & Mac and Cheese Egg Rolls! I’ll be cooking up these tasty treats at the WVU football home opener as part of the Dollar General Big 12 Tailgate Tour. Be sure to stop by and bring your friends!
For more info visit Brittany Furbee’s Culinary Adventures on Facebook.
BBQ Pulled Pork & Mac and Cheese Egg Rolls
A crispy treat perfect for game day.
- 1 lb. Prepared Pulled Pork sauced or un-sauced
- 1 box of Mini Penne Pasta
- ¼ cup Butter
- ¼ cup Flour
- 2 cups Whole Milk
- 1 cup BBQ Sauce - Any Variety 2 cups if using un-sauced pulled pork
- 5 slices of American Cheese
- 1 cup Shredded Cheddar Cheese
- 2 packages Egg Roll Wrappers
- 1 large Egg beaten
- 4 cups Vegetable or Canola Oil
- Garlic Salt
Mac & Cheese and Pulled Pork
Cook pasta according to package directions. Drain and set aside.
In medium saucepan, melt butter over medium heat. Whisk in flour and cook for 3-5 minutes, stirring constantly to form a roux. Slowly add milk, stirring well after each addition. Add salt, garlic salt and pepper to taste. Stir in one cup of BBQ sauce and cook until bubbly - approximately 2-3 minutes.
Remove pan from heat and add cheese in small amounts until fully melted. Add cooked pasta and stir to coat. Set aside.
Warm pulled pork in microwave or oven safe container.
For un-sauced pulled pork, add one cup of BBQ sauce. Set aside.
Spoon approximately one tablespoon of mac & cheese and one tablespoon of pulled pork onto each egg roll wrapper. Fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Heat the cooking oil to 350 degrees in a large deep pan. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Remove the egg rolls from the oil and place them on a baking rack over a cookie sheet.*
Serve while hot with extra BBQ sauce for dipping.
For extra crispy egg rolls, avoid placing hot egg rolls onto paper towels to absorb the oil. This can cause them to steam and get soggy. Instead, place the hot egg rolls on a baking rack over a cookie sheet. This allows the excess oil to drip off into the pan and maintains the egg rolls perfect crispiness!