These pulled pork spring rolls are crazy delicious, make a great snack, and they are easy to assemble!
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.
Ingredients for Pulled Pork Spring Rolls:
- Coleslaw: Use our Slaw for Sandwiches Recipe! For an easy option use a coleslaw kit (without sauce) at the store.
- Smoked pulled pork: Three cups worth.
- Vermicelli rice noodles
- Spring roll wrappers
- Bottled or Homemade Barbecue sauce: or your favorite type of dipping sauce
How to make Pulled Pork Spring Rolls:
- 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.
Tips:
- 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 a phenomenal dipping sauce. The choice is up to you!
Store your leftover pulled pork spring rolls in an airtight container in the refrigerator for up to 3 days.
Pulled Pork Spring Rolls
Ingredients
- 3 cups smoked pulled pork
- 3 cups prepared coleslaw
- 1 8 oz package of rice vermicelli noodles
- 10-12 spring roll wrappers
- 1 2/3 cup mustard barbecue sauce see below for link
Instructions
- 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.
Nutrition
Photos by: Sabrina Baksh/derrickriches.com
Check out all our best grilled and smoked appetizer recipes!
Also, see our method for making pulled pork on a pellet grill!
