BBQ Egg Rolls Recipe: BBQ Egg Rolls with Sweet Heat Sauce 

Slaw recipe 

1/2 head thinly sliced cabbage (about 1 lb.) 

1 cup grated carrot 

1/2 cup apple cider vinegar 

1/4 cup sugar 

1/4 cup vegetable oil 

4 Tbsp. Dijon mustard 

1 tsp. kosher salt 

1/2 tsp. freshly ground black pepper 

1 Tbsp. Hot sauce  

Place cabbage and carrot in a bowl. In a small saucepan whisk together vinegar, sugar, vegetable oil, Dijon mustard, kosher salt, and freshly ground black pepper over low heat until sugar dissolves. Then bring to a fast boil. Pour sauce mixture over cabbage & carrot mixture coat.  
Place slaw in colander over a bowl to drain.  

Sweet Heat Sauce: 

In a small bowl mix plum sauce and the hot sauce to desired heat level/preference.  

To build egg rolls: 

Heat Canola Oil to 350 degrees  

Make slurry in small bowl of 2 tbsp. corn starch and ½ cup water 

With 3 tablespoons of pulled pork or chicken per roll with a pinch of slaw, use the envelope method to roll egg rolls and use the cornstarch slurry to seal rolls.  

Fry for 3-5 minutes until golden brown, rest on a wire rack or paper towel lined plate to drain excess oil. Serve with the spicy plum sauce or your favorite sauce.