BGDR’s Pulled Pork Spring Rolls

We are always looking for ways to use up pulled pork leftovers, but a hot dish is a bit too much when that Texas sun hits in the summer. Then, it dawned on us that we could turn these leftovers into pulled pork spring rolls. We used coleslaw as the vegetable base, added some vermicelli noodles, pulled pork, and a BBQ dipping sauce. We let them chill a little while in the fridge, and man, these bad boys really cooled us off. These pulled pork spring rolls are a lot easier to make than you’d think and the perfect snack for hot summer days or served as an appetizer at your next cookout or potluck.

What you’ll need:

-Coleslaw mix: Go for the easy option of picking up a coleslaw kit at the store. It takes less than five minutes to make!
-Smoked pulled pork: Three cups worth.
-Vermicelli rice noodles
-Spring roll wrappers
-Barbecue sauce, or your favorite kind of dipping sauce


Substitute pulled pork with pulled chicken or shredded beef.
If you are opposed to a mayo-based slaw, use a vinegar-based slaw or undressed coleslaw mix for this recipe. It will change the flavor, so keep that in mind.
Add a little chopped chili pepper, cilantro, or green onions to amp up the flavor.
Not too sure about mustard BBQ sauce? Use a tomato-based sauce or go Southern with a bit of Comeback Sauce. It is not a BBQ sauce, but it makes phenomenal dipping sauce. The choice is up to you!

BGDR's Pulled Pork Spring Rolls

BGDR's Pulled Pork Spring Rolls

Don't think of these as regular spring rolls, but rather, a pulled pork sandwich re-imagined in spring roll form. These fresh pulled pork rolls are served with a delicious mustard barbecue dipping sauce, and this recipe is one of the best ways to use up leftover BBQ pork. They make excellent appetizers or a quick snack!
Photo by: Sabrina Baksh/
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Course: Appetizer, Main Dish
Cuisine: American BBQ, Fusion
Keyword: leftover bbq, leftover pulled pork recipe, pulled pork, pulled pork spring rolls, spring rolls
Servings: 5
Author: Sabrina Baksh and Derrick Riches


  • 3 cups smoked pulled pork
  • 3 cups prepared coleslaw see below for links to some great recipes
  • 1 8 oz package of rice vermicelli noodles
  • 10-12 spring roll wrappers
  • 1 2/3 cup mustard barbecue sauce see below for link


  • Prepare coleslaw, cover, and keep cool in the refrigerator.
  • Boil rice vermicelli noodles for 3 minutes. Remove from heat, cover pot, and let noodles sit for 1 minute before draining.
  • Coat pulled pork with ⅓ of a cup of barbecue sauce. Do not over-saturate. It should be lightly coated. You will have 1 1/3 cups of sauce left for dipping.
  • In a large bowl, add hot water. Dip spring rolls wrappers into the water for 1-2 seconds. It will still be al dente, and that's okay. Place wrapper onto a clean cutting board and top with coleslaw, then vermicelli noodles, and pulled pork. Do not overstuff!
  • Fold in the two edges (left and right) and roll from the bottom upward. Repeat the prep process for the additional spring rolls.
  • Place spring rolls into a large plastic container with a lid and store them in the refrigerator until ready to serve. They are the best when cold. Serve with mustard sauce on the side.


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